14 Zesty Grilled Salmon Chimichurri Recipes Bursting With Flavor

Grilled salmon is already a treat, but have you ever tried it with chimichurri? It’s like adding a burst of vibrant flavor that elevates the dish to a whole new level. The salmon’s rich, smoky taste mingles beautifully with fresh, zesty notes from each unique chimichurri twist, from spicy jalapeño to invigorating mint and basil. Each recipe offers a delightful surprise, ready to transform your next meal into something extraordinary. Get ready to explore these 14 amazing grilled salmon chimichurri recipes that will become your new favorites.

Classic Chimichurri Grilled Salmon

Grilled salmon with chimichurri sauce is a delightful and invigorating dish that combines the rich and savory flavors of salmon with the fresh and tangy notes of chimichurri. This recipe is perfect for a summer barbecue or a healthy weeknight dinner. The chimichurri sauce, originating from Argentina, is made from fresh herbs, garlic, vinegar, and oil, which enhances the natural flavors of the salmon beautifully.

When grilled to perfection, the salmon’s crispy exterior and tender, flaky interior are complemented by the vibrant and herby sauce, making each bite an explosion of flavor.

This classic chimichurri grilled salmon recipe is designed for a serving size of 4-6 people, making it an ideal choice for family gatherings or small dinner parties. The preparation is straightforward, and the key is in the quality of the ingredients, especially the freshness of the herbs used in the chimichurri sauce.

With a minimal cooking time and a simple preparation process, this dish allows you to enjoy a restaurant-quality meal at home effortlessly.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (about 6 ounces each)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cups fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 4 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• Lemon wedges, for serving

Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, and minced garlic. Stir in the red wine vinegar, olive oil, red pepper flakes, and lemon juice. Mix well until all ingredients are combined, and set aside to let the flavors meld.
2. Season the Salmon: Pat the salmon fillets dry with a paper towel. Rub each fillet with olive oil and season generously with salt and black pepper on both sides.
3. Preheat the Grill: Heat your grill to medium-high heat. If using a gas grill, preheat for about 10-15 minutes. For charcoal grills, verify the coals are evenly spread and glowing.
4. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the lid and grill for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
5. Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Transfer the fillets to a serving platter and generously spoon the prepared chimichurri sauce over the top. Serve with lemon wedges on the side.

Extra Tips:

To guarantee the salmon doesn’t stick to the grill, make sure the grates are clean and well-oiled before placing the fillets on them. You can also use a fish grill basket for easier handling.

If you prefer a milder chimichurri, reduce the amount of red pepper flakes. Feel free to experiment with the herbs; adding a bit of fresh oregano can provide a unique twist to the traditional chimichurri sauce.

Always taste the chimichurri before serving and adjust the seasoning if necessary.

Spicy Jalapeño Chimichurri Salmon

The dish isn’t only visually appealing but also nutritious, as salmon is rich in omega-3 fatty acids, and the fresh herbs in the chimichurri offer a range of vitamins and antioxidants. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering with friends. By following the steps outlined below, you’ll be able to create a perfectly grilled salmon topped with a spicy chimichurri that’s bound to impress your guests.

Ingredients (Serves 4-6):

• 4 salmon fillets (about 6 ounces each)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 2 jalapeño peppers, seeded and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, sliced for garnish

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the olive oil, red wine vinegar, parsley, cilantro, jalapeños, garlic, oregano, salt, and black pepper. Stir well to mix all ingredients thoroughly. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld together.
2. Preheat the Grill: Heat your grill to medium-high. Confirm the grates are clean and lightly oiled to prevent the salmon from sticking.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides of the fillets with salt and black pepper.
4. Grill the Salmon: Place the salmon fillets skin-side down on the hot grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. The skin should be crispy and slightly charred.
5. Serve the Salmon: Remove the salmon from the grill and place on a serving platter. Generously spoon the jalapeño chimichurri sauce over each fillet, allowing some sauce to drizzle onto the platter for extra flavor.
6. Garnish and Serve: Garnish the dish with lemon slices before serving. The lemon can be squeezed over the salmon for an added citrusy brightness.

Extra Tips:

For the best results, use fresh, high-quality salmon, preferably wild-caught, as it tends to have a better flavor and texture.

Adjust the heat level of the chimichurri by varying the amount of jalapeño used, or consider adding a pinch of crushed red pepper flakes for an extra kick.

If you prefer a milder sauce, remove the seeds from the jalapeños more thoroughly.

Additionally, letting the chimichurri rest overnight in the fridge can enhance the flavors even more, making it a great make-ahead component for the dish.

Citrus-Infused Chimichurri Salmon

Citrus-Infused Chimichurri Salmon is an exquisite dish that combines the rich flavors of grilled salmon with a rejuvenating citrus-infused chimichurri sauce. This recipe is perfect for a warm summer evening or a light dinner party, as it highlights the natural flavors of the fish complemented by the zesty, herby sauce.

The chimichurri is vibrant and aromatic, made with a medley of fresh herbs and citrus zest, which not only enhances the taste but also gives the dish a burst of color. The tangy citrus elements meld beautifully with the lush, fatty texture of the salmon, creating a harmonious balance of flavors that’s both sophisticated and comforting.

Ideal for serving 4-6 people, this Citrus-Infused Chimichurri Salmon recipe guarantees everyone gets a generous portion of moist, grilled salmon, perfectly paired with a drizzle of homemade chimichurri.

Whether you’re an experienced chef or a home cook looking to impress your guests, this recipe is straightforward yet impressive, making it a delightful addition to your culinary repertoire. The preparation process is simple enough to follow, yet it yields a restaurant-quality dish that will leave everyone at the table reaching for seconds.

Ingredients:

• 4-6 salmon fillets (about 6-8 ounces each)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine vinegar

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the olive oil, salt, black pepper, orange zest, lemon zest, lemon juice, and orange juice. Mix well to create a marinade for the salmon.
2. Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, guaranteeing each fillet is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. This usually takes about 10-15 minutes, depending on your grill.
4. Make the Chimichurri Sauce: In a separate bowl, combine the parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Stir in 1/4 cup of olive oil and mix until all ingredients are well combined. Set aside to allow the flavors to meld together.
5. Grill the Salmon: Remove the salmon from the marinade and place it on the preheated grill. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Timing may vary depending on the thickness of the fillets.
6. Serve: Transfer the grilled salmon to a serving platter. Generously spoon the citrus-infused chimichurri sauce over each fillet just before serving.

Extra Tips:

For peak flavor, allow the salmon to marinate for up to an hour if time permits. When grilling, make sure to oil the grill grates to prevent the salmon from sticking.

If you’re using a charcoal grill, add some soaked wood chips to the coals for a smoky flavor. Feel free to adjust the amount of red pepper flakes in the chimichurri if you prefer a spicier sauce.

Finally, this dish pairs beautifully with a simple side of grilled vegetables or a fresh green salad.

Herbed Avocado Chimichurri Salmon

Herbed Avocado Chimichurri Salmon is a delightful dish that combines the rich flavors of grilled salmon with a vibrant and herby avocado chimichurri sauce. This recipe is perfect for those who enjoy a healthy and flavorful meal, as the salmon provides a good source of omega-3 fatty acids, while the chimichurri sauce adds a burst of freshness. The creamy avocado balances out the bright and tangy herbs, creating a harmonious blend of textures and flavors that will surely impress your family and friends.

Whether you’re a seasoned cook or a beginner, this dish is relatively simple to prepare and can be made in under an hour. The key to this recipe is using fresh ingredients to guarantee the flavors are at their peak. Grilled to perfection, the salmon becomes tender and flaky, while the chimichurri sauce adds a zesty finish. This dish serves 4-6 people and is perfect for a family dinner or a small gathering with friends.

Ingredients (Serves 4-6):

• 4 to 6 salmon fillets, skin on
• 2 ripe avocados
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Red pepper flakes, to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chimichurri Sauce:
• In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, lime juice, salt, pepper, and red pepper flakes. Pulse until finely chopped.
• Gradually add the olive oil while the processor is running until the mixture is well combined and smooth.
• Peel and pit the avocados, then add them to the processor. Pulse until the avocado is fully incorporated, and the chimichurri is creamy. Set aside.
2. Season the Salmon:
• Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper to taste.
3. Grill the Salmon:
• Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
• Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
4. Assemble the Dish:
• Once the salmon is cooked, remove it from the grill and let it rest for a few minutes.
• Spoon the herbed avocado chimichurri sauce generously over the top of each salmon fillet.
• Serve immediately with lime wedges on the side for extra zest.

Extra Tips:

When choosing salmon, opt for wild-caught varieties for the best flavor and sustainability. If you don’t have access to a grill, you can also cook the salmon in a hot skillet or bake it in the oven at 400°F for 12-15 minutes.

Be careful not to overcook the salmon to guarantee it remains juicy and tender. The chimichurri can be made a day in advance and stored in the refrigerator to enhance the flavors further. Adjust the spice level by adding more or less red pepper flakes according to your preference.

Roasted Red Pepper Chimichurri Salmon

Roasted Red Pepper Chimichurri Salmon is a delightful dish that combines the rich flavors of grilled salmon with the zesty and vibrant taste of chimichurri enhanced by roasted red peppers. This dish is perfect for a summer barbecue or a cozy dinner at home.

The chimichurri sauce, made with fresh herbs and roasted red peppers, adds a smoky and slightly sweet depth to the grilled salmon, elevating its natural flavor. The combination of textures and flavors in this dish is sure to impress your family and friends.

The key to this recipe is to use fresh, high-quality ingredients to guarantee the best flavor. The roasted red peppers provide a subtle sweetness and a beautiful color, while the chimichurri sauce brings a burst of vitality and acidity.

When the salmon is grilled to perfection, it becomes flaky and tender, creating a perfect harmony with the tangy sauce. This dish not only looks stunning on the plate but also delivers a taste experience that’s both satisfying and invigorating.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (6-8 ounces each)
• 2 roasted red peppers, chopped
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine the roasted red peppers, parsley, cilantro, and garlic. Pulse until coarsely chopped. Add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes. Pulse again until the mixture is well combined but still slightly chunky. Transfer the chimichurri sauce to a bowl and set aside.
2. Preheat the Grill: Heat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent the salmon from sticking.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with a little salt and black pepper.
4. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. The internal temperature should reach 145°F (63°C).
5. Serve: Remove the salmon from the grill and let it rest for a minute or two. Spoon generous amounts of the roasted red pepper chimichurri over each fillet before serving.

Extra Tips: To enhance the flavor, consider marinating the salmon in a portion of the chimichurri sauce for 30 minutes before grilling. This will allow the flavors to penetrate deeper into the fish.

If you don’t have access to a grill, you can also cook the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes. Additionally, make sure to adjust the seasoning of the chimichurri to your taste, as you might prefer more acidity or heat depending on your preferences.

Garlic-Lime Chimichurri Salmon

Garlic-Lime Chimichurri Salmon is a delightful dish that combines the rich flavors of grilled salmon with a zesty, herbaceous chimichurri sauce. This recipe is perfect for a summer barbecue or a cozy family dinner. The bright flavors of lime and garlic pair beautifully with the fresh herbs in the chimichurri, enhancing the natural richness of the salmon.

Not only is this dish flavorful, but it’s also packed with nutrients, making it a healthy option for seafood lovers. This recipe serves 4-6 people and is a great way to impress your guests with minimal effort. The chimichurri sauce can be made ahead of time, allowing the flavors to meld together beautifully.

When the salmon is grilled, it develops a delicious char that complements the fresh, vibrant sauce. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and guarantees a mouthwatering result every time.

Ingredients:

• 4-6 salmon fillets
• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the Chimichurri Sauce: In a medium-sized bowl, combine the olive oil, lime juice, minced garlic, salt, black pepper, chopped parsley, chopped cilantro, red wine vinegar, and red pepper flakes if using. Stir well to combine all the ingredients. Set the sauce aside to allow the flavors to meld together.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour about half of the chimichurri sauce over the salmon, ensuring that each fillet is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
3. Preheat the Grill: Heat your grill to medium-high heat. Brush the grill grates with a little oil to prevent the salmon from sticking.
4. Grill the Salmon: Remove the salmon from the marinade and place the fillets skin-side down on the preheated grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and has a nice char on the outside.
5. Serve: Once the salmon is cooked, remove it from the grill and transfer to a serving platter. Drizzle the remaining chimichurri sauce over the top of the grilled salmon. Serve immediately with your choice of sides.

Extra Tips:

For the best results, use fresh, high-quality salmon fillets. If possible, choose wild-caught salmon for a more robust flavor.

When grilling, make sure not to overcook the salmon; it should be opaque and flake easily with a fork. If you’re not a fan of cilantro, you can substitute it with more parsley or even basil for a different twist.

The chimichurri sauce can be made a day in advance and stored in the refrigerator, which will allow the flavors to deepen and develop.

Pineapple Chimichurri Grilled Salmon

Grilled salmon is a versatile and delicious dish, and when paired with a vibrant pineapple chimichurri, it transforms into a tropical delight. The sweet and tangy pineapple complements the rich, savory flavor of the salmon, creating a harmonious balance that’s perfect for any occasion. This recipe is ideal for a summer barbecue, a casual family dinner, or a special gathering with friends.

The pineapple chimichurri sauce is a unique twist on the traditional Argentinian condiment, combining fresh herbs with juicy pineapple for a sweet and zesty kick. This recipe serves 4-6 people, making it an excellent choice for a small group. The preparation is simple, yet the end result is a dish that looks and tastes like it took hours to create. Follow these instructions for a delightful meal that will impress your guests.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, finely diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Olive oil for brushing
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the diced pineapple, parsley, cilantro, red onion, and garlic. Add the olive oil, red wine vinegar, lime juice, and red pepper flakes. Stir everything together until well mixed. Season with salt and pepper to taste. Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together.
2. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are ashed over and spread evenly.
3. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet lightly with olive oil and season with salt and pepper to taste.
4. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the grill lid and cook for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
5. Serve: Once the salmon is cooked, remove it from the grill and transfer to a serving platter. Spoon the pineapple chimichurri over each fillet. Serve with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips:

To guarantee your salmon stays moist and flavorful, avoid overcooking it. The general rule of thumb is to grill salmon for about 4-6 minutes per half-inch of thickness.

If you prefer a smokier flavor, consider using a cedar plank for grilling the salmon. Additionally, if fresh pineapple is unavailable, canned pineapple can be used as a substitute, but make sure to drain it well to avoid excess liquid in your chimichurri.

Finally, feel free to adjust the amount of red pepper flakes to control the heat level to your preference.

Mint and Basil Chimichurri Salmon

Grilled salmon paired with a vibrant mint and basil chimichurri sauce is an exciting twist on the classic dish, offering a revitalizing burst of flavors. The salmon is seasoned and grilled to perfection, allowing the natural flavors to shine through. Meanwhile, the chimichurri sauce combines fresh mint and basil with a hint of garlic and lemon, creating an aromatic accompaniment that elevates the dish to gourmet status.

Whether you’re planning a summer barbecue or a special dinner, this Mint and Basil Chimichurri Salmon promises to impress your guests with its simplicity and elegance. The combination of mint and basil in the chimichurri sauce provides a unique herbal note, perfectly complementing the rich, flaky texture of the salmon.

The sauce is prepared fresh, ensuring that the vibrant colors and flavors remain intact. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The dish isn’t only delicious but also healthy, as salmon is rich in omega-3 fatty acids, while the fresh herbs add a dose of antioxidants.

Here’s how you can prepare this delightful dish at home:

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 ounces each)
• 1/4 cup olive oil
• Salt and black pepper to taste
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh basil leaves, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/2 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. This temperature is ideal for cooking salmon evenly without drying it out.
2. Season the Salmon: Pat the salmon fillets dry with paper towels. Brush them lightly with olive oil and season generously with salt and black pepper on both sides.
3. Make the Chimichurri Sauce: In a medium bowl, combine the chopped mint, basil, minced garlic, red wine vinegar, lemon juice, and the remaining olive oil. Mix well until all ingredients are thoroughly combined. If you prefer a little heat, add the red pepper flakes.
4. Grill the Salmon: Place the salmon fillets on the preheated grill, skin-side down. Grill for about 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
5. Serve: Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes. Drizzle the mint and basil chimichurri sauce generously over the salmon fillets before serving.

Extra Tips:

When grilling salmon, make sure the grill grates are clean and well-oiled to prevent the fish from sticking. If you prefer, you can also use a grill pan.

For an added touch, serve the salmon with grilled vegetables or a fresh salad to complement the flavors. Remember, the chimichurri sauce can be made ahead of time and kept in the refrigerator for up to two days, allowing the flavors to meld together beautifully.

Smoky Chipotle Chimichurri Salmon

Grilled salmon is a delightful dish that combines the rich, buttery flavor of the fish with the smoky, spicy, and herbaceous notes of chipotle chimichurri. This recipe is perfect for a summer barbecue or a cozy dinner at home. The smoky chipotle enhances the natural flavors of the salmon, while the chimichurri adds a zesty and fresh touch. This combination creates a dish that’s both flavorful and satisfying, guaranteed to impress your family and friends.

This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The key to this dish is the balance between the smoky, spicy, and fresh elements. The salmon is grilled to perfection, with a slightly charred exterior and a tender, moist interior. The chipotle chimichurri is made with fresh herbs, garlic, and chipotle peppers, creating a vibrant and tangy sauce that complements the salmon beautifully.

Ingredients:

• 4-6 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh oregano leaves
• 4 cloves garlic
• 1-2 chipotle peppers in adobo sauce
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon smoked paprika
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Chimichurri: In a food processor, combine the cilantro, parsley, oregano, garlic, chipotle peppers, red wine vinegar, and smoked paprika. Pulse until the herbs are finely chopped. Slowly add the olive oil and lime juice while blending, until the mixture is well combined and smooth. Adjust seasoning with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Preheat the Grill: Heat your grill to medium-high heat. This guarantees that the salmon cooks evenly and develops a nice char on the outside while remaining moist on the inside.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Brush them lightly with olive oil and season both sides with salt and pepper.
4. Grill the Salmon: Place the salmon fillets on the preheated grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is just cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it can become dry.
5. Serve with Chimichurri: Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes. Drizzle the chipotle chimichurri sauce generously over the grilled salmon fillets before serving.

Extra Tips:

For an added depth of flavor, you can marinate the salmon in a portion of the chimichurri sauce for about 30 minutes before grilling. This will allow the flavors to penetrate the fish, making it even more delicious.

If you prefer a less spicy version, reduce the number of chipotle peppers used in the chimichurri. Additionally, make sure your grill grates are clean and well-oiled to prevent the salmon from sticking. Enjoy this dish with a side of grilled vegetables or a fresh salad for a complete and nutritious meal.

Mango Chimichurri Salmon

Grilled Salmon Chimichurri is a delightful dish that combines the rich, buttery flavor of salmon with the vibrant, herbaceous zing of chimichurri sauce. This Mango Chimichurri Salmon variation adds a tropical twist, enhancing the traditional chimichurri with the juicy sweetness of ripe mangoes. The result is a perfect harmony of flavors that’s both invigorating and satisfying, making it an ideal dish for summer gatherings or a special dinner at home.

The mango chimichurri sauce, with its zesty lime and cilantro base, complements the grilled salmon beautifully, creating a dish that isn’t only visually appealing but also tantalizing to the taste buds. The grilling process imparts a smoky flavor to the salmon, which is then heightened by the bright and slightly spicy chimichurri. This recipe serves 4-6 people, making it perfect for a family meal or entertaining guests.

Ingredients:

• 4-6 salmon fillets (6-8 ounces each)
• Salt and pepper to taste
• Olive oil for grilling

For Mango Chimichurri:

• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 1 ripe mango, peeled and diced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• Juice of 2 limes
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri: In a food processor, combine the cilantro, parsley, diced mango, red wine vinegar, olive oil, garlic, jalapeño, and lime juice. Blend until smooth, then season with salt and pepper to taste. Transfer the chimichurri to a bowl and set aside.
2. Prepare the Salmon: Rinse the salmon fillets under cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.
3. Preheat the Grill: Heat your grill to medium-high heat. Brush the grill grates with olive oil to prevent the salmon from sticking.
4. Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. The salmon should be opaque and flake easily with a fork.
5. Serve: Remove the salmon from the grill and transfer to a serving platter. Generously spoon the mango chimichurri over the top of each fillet. Serve immediately with your choice of side dishes, such as rice, salad, or grilled vegetables.

Extra Tips:

When selecting mangoes for the chimichurri, look for fruits that are ripe and slightly soft to the touch for the best flavor. If your mango isn’t ripe enough, you can add a little honey to the chimichurri to balance the tartness.

For an extra kick, keep some jalapeño seeds in the chimichurri. If you don’t have a grill, you can also cook the salmon on a stovetop grill pan for similar results. Always use fresh herbs for the chimichurri to guarantee the brightest flavors.

Enjoy your Mango Chimichurri Salmon with a chilled glass of white wine or an invigorating iced tea.

Cilantro-Lime Chimichurri Salmon

Cilantro-Lime Chimichurri Salmon is a vibrant and flavorful dish perfect for a summer barbecue or a delightful dinner at home. The combination of fresh cilantro and lime in the chimichurri sauce complements the rich, buttery taste of grilled salmon, creating a harmonious balance of flavors. This recipe isn’t only delicious but also healthy, packed with Omega-3 fatty acids from the salmon and bursting with fresh herbs and citrus.

Grilling the salmon imparts a smoky flavor that pairs wonderfully with the bright and zesty chimichurri sauce. The sauce is easy to make and can be prepared ahead of time, making this recipe perfect for a stress-free gathering with friends and family. Whether you’re an experienced cook or a beginner, this Cilantro-Lime Chimichurri Salmon will impress your guests and become a favorite in your culinary repertoire.

Ingredients (serves 4-6):

• 4-6 salmon fillets (about 6 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup extra-virgin olive oil

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine the cilantro leaves, lime juice, red wine vinegar, minced garlic, and red pepper flakes. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the extra-virgin olive oil until the sauce is well combined. Set aside.
2. Preheat the Grill: Preheat your grill to medium-high heat. Clean the grates thoroughly to prevent the salmon from sticking.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
4. Oil the Grill Grates: Using a pair of tongs and a paper towel dipped in olive oil, carefully oil the grill grates to prevent sticking.
5. Grill the Salmon: Place the salmon fillets skin-side down on the preheated grill. Cook for about 4-5 minutes on the first side, until the skin is crispy and the salmon easily releases from the grill.
6. Flip and Finish Cooking: Carefully flip the salmon fillets and grill for an additional 4-5 minutes, or until the salmon is cooked to your desired doneness. Remove from the grill.
7. Serve with Chimichurri Sauce: Transfer the grilled salmon to a serving platter. Spoon the cilantro-lime chimichurri sauce generously over the top of each fillet. Serve immediately.

Tips:

When selecting salmon, opt for fillets that are uniform in thickness to guarantee even cooking. If possible, use wild-caught salmon for its superior flavor and nutritional benefits.

The chimichurri sauce can be made a day in advance and stored in the refrigerator, allowing the flavors to meld and deepen. When grilling, make sure to monitor the salmon closely to avoid overcooking; the fish should be opaque and easily flake with a fork.

Adjust the amount of red pepper flakes to suit your heat preference. Enjoy your Cilantro-Lime Chimichurri Salmon with a side of grilled vegetables or a fresh green salad for a complete meal.

Almond Pesto Chimichurri Salmon

Grilled salmon paired with a vibrant chimichurri sauce is a delightful combination that brings out the best flavors of both components. The Almond Pesto Chimichurri Salmon is a unique twist on this classic dish, infusing the traditional chimichurri with the nutty richness of almond pesto.

This dish not only pleases the palate with its blend of fresh herbs, garlic, and tangy vinegar but also provides a nutritious and satisfying meal, perfect for a family dinner or a special occasion.

This recipe serves 4-6 people and focuses on enhancing the natural flavors of the salmon with a zesty, herbaceous sauce. The slight crunch from the almonds adds texture, making each bite a memorable experience.

Whether you’re a seafood enthusiast or new to cooking fish, this recipe is straightforward and rewarding, guaranteeing a delicious meal with minimal effort.

Ingredients:

• 4-6 salmon fillets
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup toasted almonds
• 3 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Almond Pesto Chimichurri: In a food processor, combine parsley, cilantro, basil, toasted almonds, garlic, and Parmesan cheese. Pulse until the mixture is finely chopped. Add olive oil, red wine vinegar, lemon juice, salt, and pepper. Process until smooth. Taste and adjust seasoning as needed. Set aside.
2. Preheat the Grill: Heat your grill to medium-high heat, making certain it’s clean and well-oiled to prevent the salmon from sticking.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
4. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Avoid overcooking to keep the salmon moist and tender.
5. Serve: Transfer the grilled salmon to a serving platter. Generously spoon the almond pesto chimichurri over the top of each fillet. Serve immediately with lemon wedges on the side for an added citrus kick.

Extra Tips:

For the best results, always choose fresh, high-quality salmon fillets. Wild-caught salmon is recommended for its superior flavor and texture.

When grilling, make sure the grill is properly preheated and the grates are clean to prevent sticking. If you don’t have a grill, you can also cook the salmon in a hot skillet or an oven broiler.

The almond pesto chimichurri can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to meld together beautifully.

Lemon-Dill Chimichurri Salmon

Lemon-Dill Chimichurri Salmon is a vibrant and flavorful dish that combines the rich, buttery taste of grilled salmon with a revitalizing and zesty chimichurri sauce. This recipe is perfect for those who enjoy a balance of citrus and herb flavors, making it an ideal choice for a summer barbecue or a light weeknight dinner.

The lemon-dill chimichurri adds a delightful twist to the classic Argentinean sauce, infusing it with a fresh and tangy profile that perfectly complements the smoky, charred notes of the grilled salmon.

This dish isn’t only delicious but also packed with nutrients, offering a healthy dose of omega-3 fatty acids, vitamins, and minerals. Grilling the salmon guarantees a crispy exterior while keeping the inside moist and tender.

Paired with the homemade chimichurri sauce, this meal becomes a feast for both the eyes and the palate. Whether you’re cooking for your family or impressing guests, this Lemon-Dill Chimichurri Salmon is sure to be a hit.

Ingredients (Serves 4-6)

• 4-6 salmon fillets (each about 6 ounces)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 lemons (zested and juiced)
• 1 cup fresh dill, finely chopped
• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra-virgin olive oil

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the lemon zest and juice, fresh dill, parsley, minced garlic, red wine vinegar, red pepper flakes, and 1/2 cup of extra-virgin olive oil. Mix well until all ingredients are fully incorporated. Set aside to allow the flavors to meld.
2. Preheat the Grill: Heat your grill to medium-high, around 400°F (200°C). Verify the grates are clean and lightly oiled to prevent the salmon from sticking.
3. Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season generously with salt and pepper on both sides.
4. Grill the Salmon: Place the salmon fillets skin-side down on the preheated grill. Grill for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
5. Serve the Salmon: Remove the salmon from the grill and let it rest for a minute. Spoon the lemon-dill chimichurri sauce generously over each fillet just before serving.

Extra Tips

For an even more intense flavor, consider marinating the salmon in a portion of the chimichurri sauce for about 30 minutes before grilling. This will allow the flavors to penetrate the fish.

Also, if you’re using a charcoal grill, adding a few wood chips can enhance the smoky flavor of the salmon. Make sure to monitor the grill temperature closely to avoid overcooking, as salmon can dry out quickly if left on the heat for too long.

Enjoy your Lemon-Dill Chimichurri Salmon with a side of grilled vegetables or a fresh garden salad for a complete meal.

Mediterranean Olive Chimichurri Salmon

Mediterranean Olive Chimichurri Salmon is a delightful fusion of flavors that brings together the freshness of salmon with the vibrant, herbaceous notes of chimichurri. This dish captures the essence of Mediterranean cuisine with its use of olives, fresh herbs, and zesty lemon.

Perfect for a dinner party or a family meal, this recipe is designed to be both impressive and easy to prepare, making it an ideal choice for cooks of all levels. The grilled salmon develops a rich, smoky flavor while the chimichurri sauce adds a bright and tangy contrast, creating a harmonious balance that’s sure to please your palate.

This recipe serves 4-6 people, making it great for a small group gathering. The key to achieving the perfect Mediterranean Olive Chimichurri Salmon lies in the quality of the ingredients, particularly the freshness of the salmon and the herbs used in the chimichurri. A good cut of salmon guarantees that the dish is succulent and flavorful, while the chimichurri, with its combination of parsley, cilantro, and olives, provides an invigorating and aromatic twist.

Whether you’re a seasoned cook or trying something new, this recipe promises to deliver a memorable culinary experience.

Ingredients:

• 4-6 salmon fillets (about 6-8 ounces each)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1/2 cup pitted Kalamata olives
• 4 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• Zest and juice of 1 lemon
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, olives, and garlic. Pulse until coarsely chopped. Add the olive oil, red wine vinegar, lemon zest, lemon juice, and red pepper flakes. Pulse again until the mixture is finely chopped and well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
2. Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C). Lightly oil the grill grates to prevent the salmon from sticking.
3. Season the Salmon: Pat dry the salmon fillets with paper towels. Season both sides generously with salt and black pepper.
4. Grill the Salmon: Place the salmon fillets on the hot grill, skin-side down. Grill for about 4-6 minutes per side, or until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. Serve: Remove the salmon from the grill and let it rest for a minute. Serve the grilled salmon with a generous spoonful of chimichurri sauce on top. Garnish with additional lemon wedges, if desired.

Extra Tips:

To confirm your salmon remains moist and flavorful, avoid overcooking it. The key is to achieve a nice sear on the outside while keeping the inside tender and juicy.

If you’re using a charcoal grill, consider adding a few wood chips to the coals for a smoky flavor. When making the chimichurri, feel free to adjust the amount of garlic and red pepper flakes to match your personal taste preferences.

Additionally, this chimichurri sauce can be made a day in advance to enhance its flavors further. Enjoy your Mediterranean Olive Chimichurri Salmon with a side of roasted vegetables or a fresh green salad for a complete meal.