Description
Want to whip up a restaurant-worthy meal at home? This chimichurri salmon recipe lets you create a delicious dinner that will impress everyone, yet remains incredibly simple to make.
Your ordinary salmon becomes an extraordinary meal with this quick and flavorful recipe that takes less than 30 minutes. The dish pairs salmon’s natural richness with fresh chimichurri sauce’s vibrant flavors. You can serve this on busy weeknights or when guests come over.
Ingredients
To make the Chimichurri Sauce:
- 2 cups flat-leaf parsley.
- 5 cloves garlic.
- 3 tablespoons lemon juice.
- 1 tablespoon fresh oregano (or 1 teaspoon dried).
- ½ teaspoon crushed red pepper (optional).
- ½ teaspoon salt.
- ¼ teaspoon ground pepper.
- ½ cup extra-virgin olive oil.
To make the Salmon:
- 4 (6 oz) salmon filets, skin on.
- 2 teaspoons extra-virgin olive oil.
- ¼ teaspoon salt.
- ¼ teaspoon ground pepper.
Instructions
- Preheat your oven to 425°F.
- Prepare the sauce:
- Mix parsley, garlic, lemon juice, oregano, and seasonings in a food processor
- Pulse everything until finely chopped
- Drizzle olive oil slowly while the motor runs
- Process again after scraping down sides until everything blends well
- Prepare the salmon:
- Put parchment paper on a baking sheet
- Place salmon with skin facing down
- Brush olive oil on top
- Add salt and pepper
- Cook the salmon:
- Bake each inch of thickness for 8-10 minutes
- Get crispy edges by broiling for 2-3 minutes at the end
- Use a meat thermometer to check doneness (145°F for well-done)
Notes
Your leftover salmon stays good in an airtight container for 2-3 days in the fridge.
The chimichurri sauce lasts up to a week when refrigerated.
Let the sauce reach room temperature before serving.
Run your finger along the salmon’s thickest part to check for pin bones before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baked