Salmon with Chimichurri Sauce
on May 09, 2021, Updated Aug 26, 2024
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Baking salmon with a generous slathering of a flavorful herby sauce turns everyone's favorite fish into a special meal.
Salmon is the most popular fish in this country, and for good reason. It’s moist, it’s versatile, it’s delicious (granted that’s subjective, but it’s a pretty common perception), and it’s very nutritious. Baking salmon with a sprightly herbaceous chimichurri sauce infuses the fish with a ton of flavor.
Chimichurri is an Argentinean sauce used as a marinade and an accompaniment to many different dishes. Here, it provides a bright, herbal note to flaky oven-roasted salmon. This chimichurri baked salmon recipe would be great served with quinoa or brown rice and a salad or maybe some roasted asparagus or broccoli.
Table of Contents
Salmon with Chimichurri Sauce: Baking the salmon with a generous slathering of flavorful herby sauce turns everyone’s favorite fish into a special meal.
Salmon with Chimichurri Sauce Ingredients
For the Sauce:
- Parsley – Brings herby flavor to the sauce.
- Garlic – Adds punch.
- Fresh lemon juice – Adds freshness and acidity.
- Oregano – Fresh and dried are both acceptable.
- Red pepper flakes – Gives the sauce a subtle spice.
- Extra-virgin olive oil – Good olive oil really shines in this sauce.
For the Salmon:
- Salmon – You’ll find that wild salmon is leaner than farmed salmon, but it also has a more assertive flavor.
- Salt and pepper – To taste.
How to Make Chimichurri Salmon
- Make the sauce: Blitz up all the sauce ingredients in a food processor while you drizzle in the olive oil. Make sure it’s nice and smooth.
- Roast: Coat the salmon with half of the chimichurri sauce, season, and roast for 8 to 10 minutes.
- Serve: Remove the fish from the pan, separating it from its skin if needed, and top with remaining chimichurri sauce.
Leftover Chimichurri Sauce
You will end up with leftover sauce, which is great to toss with cooked whole grains or whole wheat pasta, as you might use a pesto. Brush it on bread when you are making sandwiches or make Chimichurri Garlic Bread. Drizzle it over sliced chicken, or try mixing it with Greek yogurt for a quick dip for vegetables. It will last for at least a week in the fridge.
FAQ
Salmon is rich in omega-3 fatty acids, which, according to the Mayo Clinic can help support brain function by improving memory, reducing heart disease, alleviating joint pain, as well as boosting eye health. And it’s a great source of protein and provides a nice dose of vitamin D. Not bad for a piece of fish.
When properly sourced, salmon is high on the list of sustainable fish, according to seafoodwatch.org. Make sure it’s wild-caught or farmed sustainably.
What to Serve With Chimichurri Salmon
More Easy Salmon Recipes
- Herbed Salmon Salad
- Creamy Tuscan Salmon
- Dedie’s Herbed Salmon
- Salmon, Potato, and Broccoli Sheet Pan Supper
- Ginger Lemongrass Salmon
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Salmon with Chimichurri Sauce
Equipment
Ingredients
For the Chimichurri Sauce
- 2 cups flat-leaf parsley leaves washed
- 5 cloves garlic
- 3 tablespoons fresh lemon juice
- ½ teaspoon salt (or to taste)
- 1 tablespoon fresh oregano (or 1 1/2 teaspoons teaspoon dried oregano)
- ½ teaspoon red pepper flakes
- ⅔ cup extra-virgin olive oil (use the best one you have!)
- ½ teaspoon freshly ground black pepper (or to taste)
For the Salmon
- 4 6-ounce fillets of salmon (skin on)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 425 F. Line a rimmed baking sheet with foil or parchment, and spray with nonstick cooking spray.
- Make the Sauce: In a food processor, puree the parsley, garlic, lemon juice, salt, oregano, and red pepper flakes. With the motor running, drizzle in the olive oil. Scrape down the sides after all of the oil is added, then puree again until everything is well combined. Taste and adjust the salt, and add the black pepper as desired. Set aside.
- Cook the salmon: Place the salmon filets skin side down on the prepared baking sheet, drizzle half of the chimichurri sauce over each piece, and use a spoon or your fingers to coat the top and sides. Season with salt and pepper. Roast for 8 to 10 minutes per inch of thickness, until it flakes easily and the internal temperature is at least 145 F in the thickest part.
- Slide a thin spatula under each piece of fish, separating it from the skin and place each piece on a plate. Pass additional sauce on the side as desired.
Notes
- Toss with cooked whole grains or whole wheat pasta, as you might use a pesto.
- Brush it on bread when you are making sandwiches, or make Chimichurri Garlic Bread.
- Drizzle it over sliced chicken.
- Mix it with Greek yogurt for a quick dip for vegetables.
