Why You’ll Love This Chimichurri Grilled Salmon

• It’s a flavour explosion. The combination of the fatty, rich salmon and the bright, acidic chimichurri creates a perfect balance on your palate. It’s anything but boring.
• It’s incredibly quick and easy. From prep to plate, you’re looking at about 20-25 minutes. It’s the perfect solution for a healthy, impressive meal on a busy night.
• It’s naturally healthy and packed with good fats. Salmon is a fantastic source of omega-3s, and the sauce is made from fresh herbs and olive oil—it’s nourishment that tastes incredible.
• It’s incredibly versatile. This dish feels equally at home served over a bed of quinoa for a light lunch as it does alongside crispy roasted potatoes for a more hearty dinner. The leftovers are also fantastic flaked over a salad the next day.

Ingredients & Tools

• 4 salmon fillets, skin-on or skinless (about 150-180 g each)
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1 large bunch fresh flat-leaf parsley (about 2 cups, packed)
• 1/4 cup fresh oregano leaves
• 4-5 cloves garlic, peeled
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes (optional, for a little heat)

Tools: A grill (or grill pan), a small food processor or blender, a basting brush, and a pair of tongs.

Don’t skimp on the quality of your olive oil here—it’s a key flavour component in the chimichurri. And using fresh, vibrant herbs is non-negotiable for that signature bright taste.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Salmon Selection. I prefer skin-on fillets for grilling as the skin helps hold the fish together and gets deliciously crispy. But skinless works perfectly well too—just be a little more gentle when flipping.
• Herb Freshness is Key. Dried herbs simply will not work for the chimichurri sauce. You need the vibrant, grassy flavour of fresh parsley and oregano. If you can’t find oregano, you can use all parsley, but the oregano adds a wonderful, subtle complexity.
• To Mince or to Pulse? You can absolutely chop everything by hand for a more rustic, textured chimichurri. But a food processor makes it incredibly quick—just be careful not to over-blend it into a paste; you want a bit of texture.
• Let the Sauce Marry. If you have an extra 10 minutes, let the chimichurri sit at room temperature after you make it. This allows the flavours to meld together beautifully, resulting in an even more delicious sauce.

How to Make Chimichurri Grilled Salmon

Serving Suggestions

Complementary Dishes

• Grilled Asparagus — Toss asparagus in olive oil, salt, and pepper and throw it on the grill alongside the salmon for the last 5-7 minutes. The smoky char pairs perfectly.
• Crispy Smashed Potatoes — The creamy interior and crispy exterior of these potatoes are a fantastic textural contrast to the soft salmon and they’re sturdy enough to stand up to the bold sauce.
• A Simple Quinoa Salad — Fluffy quinoa with diced cucumber, cherry tomatoes, and a lemon vinaigrette makes for a light, healthy, and complete meal.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine mirror the flavours in the chimichurri, while its high acidity cuts through the richness of the salmon beautifully.
• A Citrusy IPA — If you prefer beer, a bright IPA with notes of grapefruit or lime will complement the dish’s zesty profile without overwhelming it.
• Sparkling Water with Lime — A non-alcoholic option that’s just as refreshing. The bubbles and citrus cleanse the palate between bites.

Something Sweet

• Grilled Peaches with Honey and Yogurt — The warmth and smokiness of grilled fruit is a lovely, light way to end the meal. The simplicity lets the main event shine.
• Dark Chocolate and Sea Salt Almonds — Just a few pieces of high-quality dark chocolate and a handful of salty almonds provide a satisfying, effortless finish.
• Lemon Sorbet — Incredibly refreshing and palate-cleansing. The sharp lemon flavour is a perfect counterpoint to the herbal, garlicky notes of the dinner.

Top Mistakes to Avoid

• Mistake: Not patting the salmon dry. Any moisture on the surface of the fish will steam it instead of sear it, and it will almost certainly stick to the grill grates. A quick pat-down makes all the difference.
• Mistake: Moving the salmon too soon. I know it’s tempting to peek, but you have to let the salmon sit on the grill undisturbed for those first few minutes to develop a crust. This is what allows it to release cleanly.
• Mistake: Overcooking the salmon. Salmon is best when it’s still a little moist and translucent in the very center. It continues to cook after you take it off the heat (carryover cooking), so err on the side of slightly underdone. Overcooked salmon becomes dry and chalky.
• Mistake: Blending the chimichurri into a smooth paste. The charm of this sauce is in its rustic, textured consistency. A few pulses in the processor is all you need. You want to see little flecks of herbs.

Expert Tips

• Tip: Use the sauce as a marinade. Reserve half of the chimichurri for serving, and use the other half to marinate the salmon for 15-30 minutes before grilling. This infuses the fish with even more flavour from the inside out.
• Tip: Grill lemons. Cut a lemon in half and place it cut-side down on the grill for the last few minutes of cooking. The caramelized, smoky lemon juice squeezed over the finished dish is absolutely divine.
• Tip: Make a double batch of chimichurri. This sauce is incredibly versatile. Leftover chimichurri is fantastic on steak, chicken, roasted vegetables, or even stirred into soups. It will keep in the fridge for up to a week.
• Tip: Check for doneness with a thermometer. For perfectly cooked salmon every time, use an instant-read thermometer. Aim for 125°F (52°C) in the thickest part for medium. It takes the guesswork out entirely.

FAQs

Can I make this recipe in the oven instead of on the grill?
Absolutely! Preheat your oven to 400°F (200°C). Place the seasoned salmon fillets on a parchment-lined baking sheet. Bake for 12-15 minutes, or until cooked to your liking. The result will be more of a roasted salmon, which is still delicious, though you’ll miss the smoky grill flavour. You can broil it for the last minute to get a bit of colour on top.

How long does leftover chimichurri salmon keep?
Leftover salmon will keep in an airtight container in the refrigerator for up to 2 days. The chimichurri sauce itself will last for about a week. I recommend storing them separately if you can, and adding fresh sauce when you reheat the salmon to keep the herbs bright and vibrant.

Can I use a different type of fish?
You sure can! This chimichurri sauce is a friend to many proteins. It would be wonderful on grilled swordfish, tuna steaks, or even a firm white fish like halibut or cod. Just adjust the grilling time depending on the thickness of the fish you choose.

My chimichurri sauce is too thick. What can I do?
No problem at all—this is an easy fix. Simply whisk in a little more extra-virgin olive oil or a teaspoon of warm water at a time until it reaches your desired consistency. You want it to be spoonable, but not runny.

Is it necessary to use both parsley and oregano?
While the classic combination is ideal, the parsley is the non-negotiable star. If you absolutely cannot find fresh oregano, you can make a delicious version with just parsley. You could also add a small amount of fresh cilantro or mint for a different, but still lovely, herbal twist.