Fresh Grilled Salmon with Chimichurri
A delightful dish featuring grilled salmon topped with a vibrant chimichurri sauce, perfect for summer dining.
Equipment
- 1 grill medium-high heat
- 1 blender or food processor
- 1 fish spatula
Ingredients
Salmon
- 4 salmon fillets skin on
- Salt and pepper to taste
Chimichurri Sauce
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 4 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Combine parsley, cilantro, garlic, vinegar, and olive oil in a blender. Blend until smooth and season with salt and pepper.
- Pat the salmon fillets dry and season with salt and pepper on both sides.
Serving
- Preheat the grill to medium-high heat. Place the salmon skin-side down and grill for 6-8 minutes per side.
- Transfer the grilled salmon to a platter and generously spoon chimichurri sauce over the top. Serve immediately.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Chimichurri sauce can be stored separately in the fridge for up to a week.
Notes
Pro Tips: Ensure the grill grates are clean and oiled to prevent the salmon from sticking. Use a fish spatula for easy handling.
Ingredient Substitutions: You can substitute cilantro with extra parsley if preferred.
How to Serve: Pair with a fresh salad or grilled vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge.
Make-Ahead Tips: Prepare the chimichurri sauce in advance to save time on cooking day.
Ingredient Substitutions: You can substitute cilantro with extra parsley if preferred.
How to Serve: Pair with a fresh salad or grilled vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge.
Make-Ahead Tips: Prepare the chimichurri sauce in advance to save time on cooking day.