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Grilled Salmon with Chimichurri is a delicious and easy dish that brings the taste of summer to your table. The combination of grilled salmon and fresh chimichurri sauce makes this meal a winner for any occasion!
Why Make This Recipe
You should try this recipe because it’s not just tasty but also healthy! Salmon is full of good fats that keep your heart happy, and the chimichurri adds a zesty, herb-packed kick. Perfect for family dinners or gatherings, it’s a dish that everyone will love. Plus, it’s quick to make, so you won’t spend all day in the kitchen!
How to Make Grilled Salmon with Chimichurri
Ingredients:
- 2 cloves garlic
- 1 shallot
- 1 bunch curly parsley
- 1 bunch fresh cilantro
- 4 sprigs fresh dill
- 2 tablespoons lime juice
- 3 tablespoons vinegar
- 1/2 cup olive oil
- 1/2 lime zested
- Salt and freshly ground black pepper to taste
- 1 teaspoon red pepper flakes (optional)
- 8 (3 ounce) salmon fillets
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
Directions:
- For the chimichurri, add the garlic and shallot to a food processor and pulse 2 or 3 times.
- Next, add the herbs, lime juice, and vinegar. Blend until finely chopped.
- With the food processor running, slowly drizzle in the olive oil. Add lime zest, salt, and pepper to taste, and then blend until smooth. If you like a bit of spice, stir in the red pepper flakes and refrigerate until you are ready to serve.
- Now, prepare your outdoor grill for direct cooking over high heat (about 450 to 550 degrees F).
- Generously coat the flesh side of the salmon fillets with oil and season them with granulated garlic, Italian seasoning, salt, and pepper.
- Place the salmon on the grill, skin side down. Grill for about 6 to 8 minutes.
- Carefully turn the salmon over, close the lid, and cook until the fish flakes easily with a fork—this should take another 4 to 6 minutes.
- Once done, transfer the salmon to a platter to rest for 1 to 2 minutes. Slide the skin off the fillets and serve with chimichurri.
How to Serve Grilled Salmon with Chimichurri
Serve the grilled salmon hot, drizzled with that fresh chimichurri on top. Pair it with a light salad or some grilled veggies for a complete meal. It also works great with rice or quinoa!
How to Store Grilled Salmon with Chimichurri
If you have leftovers, store them in an airtight container in the fridge. They should be good for about 2-3 days. Just reheat gently in the microwave when you’re ready to eat.
Tips to Make Grilled Salmon with Chimichurri
- Make the chimichurri ahead of time for more flavor. It tastes even better after it sits in the fridge for a while.
- Use fresh herbs for the best taste in the chimichurri.
- Ensure your grill is hot enough before adding the salmon to get nice grill marks.
Variation
Feel free to use other fish like trout or tilapia instead of salmon. You can also experiment with different herbs in the chimichurri, like basil or mint!
FAQs
1. Can I use dried herbs instead of fresh?
Yes, you can, but fresh herbs provide the best flavor. If using dried herbs, use about one-third of the amount.
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2. How do I know when the salmon is cooked?
Salmon is done when it flakes easily with a fork. For perfect doneness, you can also use a meat thermometer; it should read 145 degrees F.
3. Can I make chimichurri without a food processor?
Absolutely! You can finely chop everything by hand and mix it in a bowl. It might take a bit longer, but it will still taste great!