Delicious salmon slathered in flavorful chimichurri sauce! Use any cooking method, including roasting, grilling, or air frying!
Chimichurri salmon is a quick, flavorful salmon dinner made with flaky oven-roasted salmon and a bright herb sauce packed with parsley, cilantro, garlic, lemon, and red wine vinegar. It’s ready in about 20 minutes, works with fresh or frozen salmon fillets, and delivers a nutrient-dense, anti-inflammatory meal thanks to omega-3-rich salmon and fresh herbs.
I swear there is nothing chimichurri sauce can't touch that it doesn't make better.
Plus, chimichurri salmon is about as anti-inflammatory as you can get from a meal! As a registered dietitian, I love this pairing because salmon brings omega-3 fats while the chimichurri adds fresh herbs, garlic, lemon, and olive oil for a bright, nutrient-dense anti inflammatory sauce. (See a full list of anti-inflammatory foods here!) I honestly might have to create a whole second anti-inflammatory meal plan program just to include this recipe! Enjoy, friends, and let me know if you try it!
How to Make Chimichurri Salmon
To make chimichurri salmon, you first must make some chimichurri sauce! You can find more about chimichurri sauce in this post (including freezing info, swaps, etc.) Essentially, it's just throwing all the ingredients in a food processor and blending until smooth.
Just looking at that makes my mouth water, so much flavor in one little package! And here is the neat thing: you can then use the sauce on the salmon and cook the salmon however you would like! I chose to roast mine, but you could also grill or air fry it.
Next, I used a brush to spread the sauce evenly over the salmon. I then roasted mine, but instructions on roasting, air frying, grilling, and pan searing are below!
To Roast Chimichurri Salmon
Then I popped it in the oven at 425 for 8-15 minutes! You'll want to do 8-15 minutes, depending on how "well done" you like your salmon and the thickness of your salmon. Salmon is done when it flakes easily with a fork and reaches 145F in the thickest part. We like ours more on the cooked side over here, but I'm getting used to a little less well-done over the years. Bake at 425°F for 8–15 minutes, depending on the thickness of your salmon and your preferred doneness.
To Air Fry Chimichurri Salmon
Air fry at 400°F for 10-12 minutes, again depending on how well done you like your salmon. Salmon is done when it flakes easily with a fork and reaches 145F in the thickest part.
To Grill Chimichurri Salmon
To grill chimichurri salmon, preheat the grill to medium-high heat and oil the grates well. Season the salmon with salt and pepper, then grill skin-side down for 6–8 minutes. Flip if needed and cook another 2–4 minutes, or until the salmon flakes easily with a fork and reaches 145°F. Spoon fresh chimichurri over the salmon before serving.
To Pan Sear Chimichurri Salmon
To pan-sear chimichurri salmon, heat a lightly oiled skillet over medium-high heat. Pat salmon dry, season with salt and pepper, and cook skin-side down for 4–6 minutes, until crisp. Flip and cook another 2–4 minutes, or until the salmon flakes easily with a fork and reaches 145°F. Spoon chimichurri over the salmon just before serving.
Ingredient Swaps and Substitutions
This recipe is gluten and dairy free naturally, it's high protein and low carb as well. However, if you need to swap anything, see below!
- Salmon: Use individual fillets or one large center-cut fillet. Fresh or thawed frozen salmon both work, depending on how you plan to cook it. Wild-caught or farmed works too, depending on budget and preference. This method can work with other sturdy fish, though cook time will vary by thickness.
- Chimichurri sauce: Homemade chimichurri gives the salmon its bright, garlicky herb flavor. For swaps and substitutions within the sauce, check out this post.
- Salt and pepper: A light seasoning helps the salmon taste balanced before adding the sauce.
- Lemon: Optional for serving, but great for brightening the final dish.
Do You Need to Marinate Chimichurri Salmon?
No, you do not need to marinate the salmon because chimichurri is bold enough to add plenty of flavor on top. I usually spoon 1–2 tablespoons over each fillet right before baking. You can marinate it for a short time if you prefer, but avoid contaminating the main batch of sauce if you plan to save or freeze the leftovers.
How to Store and Freeze
- Fridge: Store cooked salmon in an airtight container for up to 5 days.
- Reheat: Warm gently in the microwave or oven until heated through.
- Freeze cooked salmon: Freeze in a freezer-safe container for up to 3 months.
- Freeze raw marinated salmon: If the salmon was not previously frozen, freeze it with chimichurri, thaw in the refrigerator, then cook.
- Best tip: Freeze extra chimichurri separately so you can add fresh sauce after reheating.
Chimichurri Salmon Recipe
Equipment
Ingredients
½ Batch of Chimichurri Sauce
- 1 cups parsley
- .5 cup cilantro
- ½ green onion
- 1-2 garlic cloves
- ¼ cup avocado oil
- 1 tablespoon red wine vinegar
- .5 tablespoon lemon juice
- .5 teaspoon salt
Salmon
- 36 ounce salmon fillets 6 ounces fillets or up to 2lbs of a large fillet
- salt
- pepper
Instructions
- Preheat oven to 425F.
- Blend parsley, cilantro, green onion, garlic, avocado oil, red wine vinegar, lemon juice, and salt in a small food processor.* You may need to scrape the sides and pulse a few times.1 cups parsley, .5 cup cilantro, ½ green onion, 1-2 garlic cloves, ¼ cup avocado oil, 1 tablespoon red wine vinegar, .5 tablespoon lemon juice, .5 teaspoon salt
- Place salmon on a large parchment-lined baking sheet. Sprinkle each salmon fillet with salt and pepper. Spread 1-2 tablespoons of sauce over each salmon fillet. Bake for 10-15 minutes until the fish flakes easily with a fork and reaches 145F.36 ounce salmon fillets, pepper, salt
- If desired, serve with more chimichurri sauce on top or on the side!
Video
Notes
To Roast Chimichurri Salmon
Then I popped it in the oven at 425 for 8-15 minutes! You'll want to do 8-15 minutes, depending on how "well done" you like your salmon and the thickness of your salmon. Salmon is done when it flakes easily with a fork and reaches 145F in the thickest part. We like ours more on the cooked side over here, but I'm getting used to a little less well-done over the years. Bake at 425°F for 8–15 minutes, depending on the thickness of your salmon and your preferred doneness.To Air Fry Chimichurri Salmon
Air fry at 400°F for 10-12 minutes, again depending on how well done you like your salmon. Salmon is done when it flakes easily with a fork and reaches 145F in the thickest part.To Grill Chimichurri Salmon
To grill chimichurri salmon, preheat the grill to medium-high heat and oil the grates well. Season the salmon with salt and pepper, then grill skin-side down for 6–8 minutes. Flip if needed and cook another 2–4 minutes, or until the salmon flakes easily with a fork and reaches 145°F. Spoon fresh chimichurri over the salmon before serving.To Pan Sear Chimichurri Salmon
To pan-sear chimichurri salmon, heat a lightly oiled skillet over medium-high heat. Pat salmon dry, season with salt and pepper, and cook skin-side down for 4–6 minutes, until crisp. Flip and cook another 2–4 minutes, or until the salmon flakes easily with a fork and reaches 145°F. Spoon chimichurri over the salmon just before serving.Nutrition
What to Eat with Chimichurri Salmon:
Chimichurri goes with just about anything! You can even steam veggies really fast and use the sauce to brighten them up, too!
- Vegetables: Easy Roasted Broccoli , Air Fryer Tumeric Cauliflower
- Low-carb sides: Buttermilk Cauliflower Mash , Cheesy Cauliflower Rice
More Chimichurri Recipes:
Looking for more ways to use my favorite chimichurri sauce? Try it on chicken thighs, flank steak, shrimp, or even burgers!
Don't have all the ingredients for chimchurri, but still need to use up some salmon? Try my honey chipotle salmon, honey dijon cedar plank salmon, garlic herb butter salmon, sweet and spicy salmon and veggies, air fryer trader joes salmon bites, or my salmon barbecue foil packets.
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