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Chimichurri Salmon

Chimichurri Salmon

Herb-Crusted Salmon with Cilantro Chimichurri

Bright, garlicky chimichurri transforms simple salmon into something special. The herb sauce does double duty as marinade and finishing touch, infusing the fish with bold flavor while keeping it incredibly moist.

DinnerGluten FreeKetoPaleoDairy FreeQuick MealsHealthyBakingSeafoodFish
Prep20 min
Cook20 min
Total40 min
Servings4
Difficultyeasy

Ingredients

  • 1 lbsalmon fillets, skinless (about 6 oz each)
  • ⅓ cupcilantro chimichurri, divided
  • kosher salt
  • freshly ground black pepper

Instructions

  1. Heat your oven to 350°F and position a rack in the center. A moderate temperature like this cooks the salmon gently and evenly.
  2. Pat the salmon completely dry and season generously with salt and pepper on both sides. Don't be shy with the seasoning — salmon can handle it and needs it to balance the richness.
  3. Coat the salmon thoroughly with chimichurri, working it into all the nooks and crannies. Let it marinate at room temperature for 15-20 minutes so the herbs and garlic can penetrate the fish.
    ⏱ 20 min
  4. Lift the salmon from the marinade (don't scrape it off — you want some chimichurri clinging to the surface) and place on a rimmed baking sheet or cast iron pan. Space the fillets so they're not touching.
  5. Bake for 15-20 minutes, depending on thickness. The salmon is done when it flakes easily with a fork but still has a hint of translucency in the center — it will finish cooking from residual heat.
    ⏱ 20 min
  6. For extra texture, switch to broil for 2-5 minutes until the surface turns golden and slightly crispy. Watch carefully — broilers work fast and can go from perfect to overdone quickly.
    ⏱ 5 min
  7. Transfer to serving plates and top with a fresh spoonful of chimichurri. The contrast between the cooked herbs on the fish and the bright, raw sauce on top is what makes this dish sing.