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Seared chimichurri salmon that's finished in the oven and then topped with fresh chimichurri make this a great healthy weeknight meal. It doesn't hurt that it can be made in under 30 minutes!
Usually when I make fish, it ends up being salmon - like this orange glazed salmon or tandoori salmon. It's just always been my go-to for seafood. I can't really explain why. We just love the taste and I love how versatile it is - especially this chimichurri salmon.
For the longest time I would buy frozen salmon and then cook on a night when we felt like something quick and easy, but healthy. But now we live a block away from the best seafood in the area - Gibby's. When you can literally walk and pick up some fresh seafood, then be back at the house in under 5 minutes, it's hard to pass up.
Because of that I've moved on from frozen salmon and always buy fresh - with the skin on! Why buy fish with skin on? Because if you cook it right, you get some super crispy skin that just adds to the texture.
And while salmon is great on its own, this homemade chimichurri complements it perfectly.
So if you're craving something that is not only healthy, but can be made in under 30 minutes, this chimichurri salmon is the perfect meal.
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Recipe Ingredients
- Salmon - use wild salmon if possible.
- Unsalted butter - cooks the salmon.
- Salt and black pepper - enhances the flavor.
- Italian parsley, jalapeno, garlic, lime - where the flavor comes for the chimichurri.
- Olive oil - helps thin out the chimichurri.
- Red wine vinegar - adds some acidity.
Step-by-Step Instructions
- Make the chimichurri first. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally you want to let it sit for more than 2 hours, if time allows.
- Preheat oven to 400°F. In cast iron skillet or ovenproof skillet, heat 2 tablespoon unsalted butter over high heat. Place salmon skin side down. Cook for 3 minutes to brown the skin and spoon some of the melted butter over the top of the fish as it cooks.
- Transfer skillet to oven and roast until the fish is just cooked through, about 8-10 minutes.
- Serve with 2 tablespoon chimichurri over each piece of salmon.
Side Dish Options
Chimichurri salmon goes with a ton of side dishes - from vegetables to starches. Some options include:
FAQs
Wild Alaskan salmon is the healthiest salmon available today. Since there are safe fishing practices used to capture them and they are wild, their natural diet actually mean the calorie and fat content is lower compared to farmed salmon. Yes farmed salmon is cheaper but isn't as good for you.
You know the salmon is done when it is opaque and easily flakes when you press down on it with a fork.
No, but it's super simple to make. However if you don't have the time or want to chop everything, most grocery stores these days carry jarred chimichurri. And if they don't, pesto is a good substitute.
Pro Tips/Recipe Notes
- For even crispier skin, lightly dust the skin side of the fillet with flour before placing them in the skillet.
- Once salmon is added to the pan, cook undisturbed for 3 minutes so a nice crust forms before adding to the oven.
- Don't add the chimichurri until after the salmon is cooked.
Other Seafood Recipes
If you’ve tried this chimichurri salmon or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chimichurri Salmon
Ingredients
Chimichurri Sauce
- 1 cup fresh Italian parsley, finely chopped
- ½ jalapeno, seeds removed and finely chopped
- 2 garlic cloves, minced
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- juice from ½ lime
- ¼ teaspoon sea salt
Salmon
- 4 (6 oz) salmon filets, skin on
- 2 tablespoon unsalted butter
- salt and black pepper
Instructions
Chimichurri Sauce
- Make the chimichurri first. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally you want to let it sit for more than 2 hours, if time allows.
- You can also throw all the ingredients except for the olive oil in food processor and puree. Then slowly add olive oil until combined.
Salmon
- Preheat oven to 400°F. In cast iron skillet or ovenproof skillet heat 2 tablespoon unsalted butter over high heat. Place salmon skin side down. Cook for 3 minutes to brown the skin and spoon some of the melted butter over the top of the fish as it cooks.
- Transfer skillet to oven and roast until the fish is just cooked through, about 8-10 minutes. Serve with 2 tablespoon chimichurri over each piece of salmon.
Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- For even crispier skin, lightly dust the skin side of the fillet with flour before placing them in the skillet.
- Once salmon is added to the pan, cook undisturbed for 3 minutes so a nice crust forms before adding to the oven.
- Don't add the chimichurri until after the salmon is cooked.
- You know the salmon is done when it is opaque and easily flakes.
Chris says
Love chimichurri!