Grilled Salmon with Chimichurri Recipe

Cook Time: 10 minutes

Ingredients

• Chimichurri:
• 2 cloves garlic
• 1 shallot
• 1 bunch curly parsley
• 1 bunch fresh cilantro
• 4 sprigs fresh dill (or more to taste)
• 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)
• Salmon:
• 8 (3 ounce) salmon fillets
• 2 teaspoons granulated garlic
• 1 teaspoon Italian seasoning

Directions

Step 1: For the chimichurri, place garlic and shallot into a food processor and pulse 2-3 times to chop. Add the herbs, lime juice, and vinegar, then blend until finely chopped.

Step 2: While the processor is running, slowly drizzle in olive oil to emulsify. Add lime zest, salt, and pepper to taste, then blend until smooth. Stir in red pepper flakes if desired. Refrigerate until ready to use.

Step 3: Preheat your outdoor grill to a high heat of 450 to 550F (230 to 290C) for direct cooking.

Step 4: Coat the flesh side of the salmon fillets generously with olive oil. Season each fillet evenly with granulated garlic, Italian seasoning, salt, and pepper.

Step 5: Place the salmon fillets skin side down on the grill. Cook over direct high heat for 6-8 minutes, then flip the fillets over.

Step 6: Close the grill lid and continue cooking for 4-6 more minutes, or until the fish flakes easily with a fork.

Step 7: Transfer the salmon fillets to a platter and let them rest for 1-2 minutes. Slide the skin off the fillets and serve them topped with chimichurri sauce.

Nutrition Facts (per serving)

Calories	309
Total Fat	24g (31%)
Saturated Fat	4g (20%)
Cholesterol	54mg (18%)
Sodium	132mg (6%)
Total Carbohydrate	3g (1%)
Dietary Fiber	1g (3%)
Total Sugars	1g
Protein	19g (39%)
Vitamin C	12mg (13%)
Calcium	30mg (2%)
Iron	1mg (5%)
Potassium	420mg (9%)

The History and Cultural Roots of Grilled Salmon with Chimichurri

Grilled Salmon with Chimichurri is a dish that beautifully merges Latin American culinary traditions with the rich, hearty flavors of fresh salmon. Chimichurri, the vibrant green sauce accompanying the fish, traces its origins to Argentina and Uruguay, where it has been a staple condiment for grilled meats for centuries. Traditionally made with parsley, garlic, vinegar, and olive oil, chimichurri has evolved into numerous regional variations, each reflecting local tastes and available herbs. The pairing of this sauce with salmon is a more modern twist, blending South American flair with North American seafood cuisine.

Regional Variations and Local Adaptations

While the classic chimichurri is predominantly found in Argentina and Uruguay, countries across Latin America have adapted it with subtle differences. In Brazil, for example, cilantro is often added alongside parsley, while in Chile, lemon or lime juice may replace vinegar for a zestier finish. Using chimichurri with salmon highlights coastal regions access to fresh seafood, particularly in the Pacific Northwest of the United States, where the rich, oily salmon complements the herbaceous and slightly acidic sauce perfectly. Each region imparts a unique balance of acidity, heat, and herbaceousness, making the dish both versatile and deeply rooted in local flavors.

What Makes It Different from Similar Dishes

Unlike other grilled salmon recipes that rely solely on marinades or glazes, the addition of chimichurri introduces a fresh, herbal contrast to the fishs natural richness. While lemon butter or teriyaki salmon emphasize sweetness or fat, chimichurri creates a bright, tangy profile that elevates the flavor without overpowering it. Moreover, the use of raw herbs in the sauce ensures that every bite carries a crisp, aromatic quality, setting it apart from cooked or baked sauces typically paired with seafood.

Where You Typically Find This Dish

Grilled Salmon with Chimichurri is commonly served in both casual and fine-dining settings. In coastal restaurants, it often appears as a highlight on summer menus, paired with grilled vegetables or roasted potatoes. Latin American steakhouses also feature it as an innovative seafood option, showcasing the regions signature sauce alongside traditional grilled meats. Home cooks increasingly embrace it for weekend barbecues, appreciating how quickly it can be prepared while still offering a restaurant-quality presentation.

Interesting Facts About Chimichurri and Salmon Pairing

Interestingly, chimichurris name is believed to derive from the Basque word tximitxurri, meaning a mixture of several things in no particular order, reflecting the sauces rustic, made-from-scratch character. The pairing of salmon with this sauce is nutritionally complementary: salmon provides heart-healthy omega-3 fatty acids, while chimichurri offers antioxidants from fresh herbs. This combination not only satisfies the palate but also supports a balanced diet. Additionally, grilling salmon with the skin on, as recommended in most recipes, helps retain moisture and adds a delightful crisp texture that contrasts with the smooth, herbaceous sauce.

FAQ about Grilled Salmon with Chimichurri Recipe