👩🍳 Instructions
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1
To make the chimichurri: Wash and thoroughly dry parsley and cilantro. Finely chop both herbs and mince the garlic cloves until very fine.
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2
In a medium bowl, combine the chopped parsley, cilantro, minced garlic, dried oregano, and red pepper flakes. Stir to combine.
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3
Pour in the extra virgin olive oil, red wine vinegar, and fresh lemon juice. Stir well until all ingredients are fully incorporated.
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4
Season with sea salt and freshly ground black pepper. Taste and adjust seasonings as needed. Let the chimichurri sit at room temperature for at least 15-20 minutes for flavors to meld.
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5
To grill the salmon: Preheat your outdoor grill to medium-high heat (400-450°F / 200-230°C).
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6
Pat salmon fillets dry with paper towels. Drizzle with 1 tablespoon olive oil, then season generously with 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides.
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7
Lightly oil the grill grates. Place salmon fillets skin-side down (if skin on) or presentation-side down (if skinless) on the hot grill. Close the lid and cook for 4-6 minutes without moving.
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8
Gently flip the salmon fillets. Continue cooking for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part and the fish flakes easily.
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9
Remove salmon from the grill and let it rest for 2-3 minutes. Serve immediately with generous spoonfuls of chimichurri sauce and lemon wedges.
💡 Notes
Chimichurri can be made up to 2-3 days in advance and stored in the refrigerator; bring to room temperature before serving. If you don't have a grill, salmon can be baked at 400°F (200°C) for 12-18 minutes or pan-seared. Always adjust cooking times based on fillet thickness to prevent overcooking.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
34g
Total Fat
28g
Saturated Fat
4g
Carbs
6g
Fiber
1g
Sugar
1g
Sodium
480mg
Cholesterol
85mg
