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Perfectly cooked salmon with crispy skin and tender flesh meets a vibrant, herby chimichurri sauce in this stunning dish. This Salmon with Chimichurri recipe is a celebration of contrasts—rich, buttery fish against a bright, zesty, and slightly spicy sauce. It feels incredibly fancy but is surprisingly simple to pull together for a quick weeknight dinner or impressive centerpiece.

Why You’ll Love This Salmon with Chimichurri

Fresh & Vibrant: The herby, garlicky sauce cuts through the rich salmon beautifully.
Quick & Easy: Comes together in under 30 minutes from start to finish.
Versatile Serving: Enjoy it hot, at room temperature, or cold the next day.
Perfect Balance: Savory salmon pairs with a tangy, slightly spicy sauce.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or off
1 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 large bunch fresh flat-leaf parsley (about 2 cups packed)
1 small bunch fresh cilantro (about 1 cup packed)
4 cloves garlic, roughly chopped
3 tbsp red wine vinegar
½ tsp red pepper flakes (adjust to taste)
120 ml extra-virgin olive oil
½ tsp fine sea salt

Tools: A large skillet (preferably oven-safe), food processor or blender, small bowl, measuring spoons, cutting board, and sharp knife.

Notes: Using fresh, high-quality herbs is key here—they really make the chimichurri pop. And don’t be shy with the garlic; it mellows beautifully in the sauce. A good extra-virgin olive oil will add a lovely fruity note, so if you have a nicer bottle, now’s the time to use it.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	37 g
Carbs:	3 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is a non-negotiable step for crispy skin. Use paper towels to thoroughly dry the fillets, especially if they’ve been previously frozen or are particularly moist. This ensures a beautiful sear.
Don’t skimp on the herbs. Fresh, vibrant parsley and cilantro are the heart of the chimichurri. If they look wilted or sad at the store, it’s worth seeking out a better bunch. The flavor difference is night and day.
Let the sauce rest. Chimichurri tastes best after the flavors have had a little time to mingle. If you can, make it 15-30 minutes before you cook the salmon. You’ll notice the garlic mellows and the overall taste becomes more harmonious.
Bring salmon to room temperature. Taking the salmon out of the fridge about 15 minutes before cooking helps it cook more evenly. You’ll avoid a cold center and an overcooked exterior.

How to Make Salmon with Chimichurri

Step 1: First, make the chimichurri sauce. Add the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and fine sea salt to a food processor. Pulse a few times until the herbs are finely chopped but not puréed—you want some texture. Then, with the processor running on low, slowly drizzle in the extra-virgin olive oil until the sauce is emulsified and beautifully green. Scrape it into a bowl and set it aside. If you don’t have a processor, you can chop everything very finely by hand and then whisk in the oil. Honestly, the hand-chopped version has a wonderful rustic texture.

Step 2: Now, prep the salmon. Pat the fillets completely dry with paper towels. This is the secret to getting that gorgeous, crispy skin. Season both sides generously with the kosher salt and black pepper. Let them sit for a minute while you heat your skillet.

Step 3: Heat a large skillet over medium-high heat. Add the one tablespoon of olive oil. Once the oil is shimmering hot—you should see a slight ripple—carefully place the salmon fillets in the pan, skin-side down if they have skin. Press down gently with a spatula for the first 10 seconds to ensure full contact with the pan. You’ll hear a satisfying sizzle.

Step 4: Cook the salmon for 4-6 minutes on the first side, without moving it. You’re looking for the flesh to become opaque about halfway up the sides. If you’re using skin-on fillets, the skin should be golden and super crispy. A fish spatula is really helpful for flipping here, as it slides right under the delicate flesh.

Step 5: Carefully flip the fillets. If your skillet is oven-safe and the fillets are thick, you can also transfer the entire pan to a 200°C (400°F) oven for a few minutes to finish cooking through. Otherwise, cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking. It should flake easily with a fork but still be moist in the center.

Step 6: Transfer the cooked salmon to a serving platter or individual plates. Let it rest for just a minute—this allows the juices to redistribute. Then, generously spoon the vibrant green chimichurri sauce over the top. The contrast of the pink salmon and the green sauce is just stunning. Serve immediately while the salmon is warm and the sauce is fresh.

Storage & Freshness Guide

Fridge: Store leftover salmon and sauce separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon (without sauce) for up to 1 month; sauce is best fresh.
Reviving: Reheat salmon gently in a low oven; bring sauce to room temperature and stir before serving.

Serving Suggestions

Complementary Dishes

Garlic Roasted Potatoes — The crispy, savory potatoes are a fantastic textural contrast and soak up the extra chimichurri beautifully.
Simple Arugula Salad — A pile of peppery arugula with just a squeeze of lemon and a drizzle of olive oil provides a fresh, light counterpoint to the rich fish.
Grilled Asparagus — The smoky char on the asparagus complements the herby sauce and adds another lovely vegetable element to the plate.

Drinks

A Crisp Sauvignon Blanc — Its citrusy and herbal notes are a perfect match for the vibrant, green flavors in the chimichurri.
Sparkling Water with Lime — The effervescence and acidity help cleanse the palate between bites, making each mouthful taste as bright as the first.
Light-bodied Pinot Noir — If you prefer red wine, a fruity, low-tannin Pinot Noir won’t overpower the salmon and can handle the garlic and herbs nicely.

Something Sweet

Lemon Sorbet — A scoop of tangy, refreshing sorbet is the perfect palate cleanser after a rich and savory meal.
Almond Cake with Berries — The nutty, not-too-sweet cake with fresh berries provides a simple, elegant finish that doesn’t feel too heavy.
Dark Chocolate Espresso Bites — A few pieces of intense dark chocolate with a hint of coffee offer a bitter-sweet end that contrasts wonderfully with the meal’s fresh herbs.

Top Mistakes to Avoid

Mistake: Overcooking the salmon. Salmon continues to cook after it’s off the heat (carryover cooking). It’s better to pull it off when it’s still a touch translucent in the very center—it will perfect by the time it gets to the table.
Mistake: Blending the chimichurri into a smooth paste. You want a saucy texture with tiny bits of herb, not a green purée. Pulse the processor or chop by hand for the best results.
Mistake: Using dried herbs in the sauce. I’ve tried this in a pinch, and honestly, it’s just not the same. The flavor is dull and lacks the vibrant freshness that makes chimichurri so special.
Mistake: Adding the sauce to a scorching hot salmon. If the salmon is piping hot straight from the pan, the delicate herbs in the sauce can wilt. Let the fish rest for a minute before saucing.

Expert Tips

Tip: Use a fish spatula. It’s thinner and more flexible than a standard spatula, making it infinitely easier to get under the salmon fillet without it breaking apart. It’s a small tool that makes a huge difference.
Tip: Customize your chimichurri. Feel free to play with the ratios! Love garlic? Add an extra clove. Prefer more heat? Up the red pepper flakes. You can even add a teaspoon of dried oregano for an earthier note.
Tip: Get the pan properly hot. To achieve that restaurant-quality sear, make sure your skillet is hot before the salmon hits it. You should hear an immediate, assertive sizzle. If not, wait a little longer.
Tip: Make a double batch of sauce. This chimichurri is fantastic on so many things—grilled steak, chicken, roasted vegetables, or even as a sandwich spread. Any leftovers will keep in the fridge for a few days.

FAQs

Can I make the chimichurri sauce ahead of time?
Absolutely! In fact, it often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. The olive oil might solidify a bit when cold, so just let it sit at room temperature for 15-20 minutes and give it a good stir before using. The vibrant green color might darken slightly, but the flavor will be fantastic.

What if I don’t like cilantro?
No problem at all—this recipe is very flexible. You can simply replace the cilantro with an equal amount of additional fresh parsley. The sauce will still be wonderfully herby and bright. Some people also like to use a combination of parsley and fresh mint for a different, equally delicious twist.

How do I know when the salmon is done cooking?
The most reliable method is to check the internal temperature with an instant-read thermometer. You’re aiming for about 52-54°C (125-130°F) for medium-rare, which will carry over to a perfect 57°C (135°F). If you don’t have a thermometer, gently press the top of the fillet; it should feel firm but still have a little give, and the flesh should flake apart easily.

Can I use frozen salmon?
Yes, but it’s crucial to thaw it properly first. The best way is to move it from the freezer to the refrigerator the night before. Never cook salmon from frozen, as the exterior will overcook before the inside is done. And remember to pat it very dry after thawing to ensure a good sear.

Is it okay to bake the salmon instead of pan-searing?
Definitely! For a hands-off approach, preheat your oven to 200°C (400°F). Place the seasoned salmon fillets on a parchment-lined baking sheet. Bake for 12-15 minutes, depending on thickness, until cooked through. The skin won’t get as crispy, but it’s a foolproof method for perfectly cooked, tender salmon every time.

Salmon With Chimichurri

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Argentinian, fusion

Servings 4

Total Time 27 minutes

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Learn how to make perfect Salmon with Chimichurri in under 30 minutes. This easy, impressive recipe features crispy salmon and a fresh herb sauce. Get the recipe now!

Ingredients

For the Salmon

4 salmon fillets (about 150-180 g each, skin-on or off)
1 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper

For the Chimichurri Sauce

1 large bunch fresh flat-leaf parsley (about 2 cups packed)
1 small bunch fresh cilantro (about 1 cup packed)
4 cloves garlic (roughly chopped)
3 tbsp red wine vinegar
½ tsp red pepper flakes (adjust to taste)
120 ml extra-virgin olive oil
½ tsp fine sea salt

Instructions

01
First, make the chimichurri sauce. Add the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and fine sea salt to a food processor. Pulse a few times until the herbs are finely chopped but not puréed—you want some texture. Then, with the processor running on low, slowly drizzle in the extra-virgin olive oil until the sauce is emulsified and beautifully green. Scrape it into a bowl and set it aside. If you don’t have a processor, you can chop everything very finely by hand and then whisk in the oil. Honestly, the hand-chopped version has a wonderful rustic texture.
02
Now, prep the salmon. Pat the fillets completely dry with paper towels. This is the secret to getting that gorgeous, crispy skin. Season both sides generously with the kosher salt and black pepper. Let them sit for a minute while you heat your skillet.
03
Heat a large skillet over medium-high heat. Add the one tablespoon of olive oil. Once the oil is shimmering hot—you should see a slight ripple—carefully place the salmon fillets in the pan, skin-side down if they have skin. Press down gently with a spatula for the first 10 seconds to ensure full contact with the pan. You’ll hear a satisfying sizzle.
04
Cook the salmon for 4-6 minutes on the first side, without moving it. You’re looking for the flesh to become opaque about halfway up the sides. If you’re using skin-on fillets, the skin should be golden and super crispy. A fish spatula is really helpful for flipping here, as it slides right under the delicate flesh.
05
Carefully flip the fillets. If your skillet is oven-safe and the fillets are thick, you can also transfer the entire pan to a 200°C (400°F) oven for a few minutes to finish cooking through. Otherwise, cook for another 2-4 minutes on the second side, until the salmon is cooked to your liking. It should flake easily with a fork but still be moist in the center.
06
Transfer the cooked salmon to a serving platter or individual plates. Let it rest for just a minute—this allows the juices to redistribute. Then, generously spoon the vibrant green chimichurri sauce over the top. The contrast of the pink salmon and the green sauce is just stunning. Serve immediately while the salmon is warm and the sauce is fresh.