With a power punch of flavor this tangy dish is sure to please your palate.
I’ll never forget the first time I tasted chimichurri. It was a humid night on vacation and I was famished from a long day of sightseeing. I sat down in this quaint little hole in the wall and ordered the first dish that caught my eye. I had no idea my life was about to change.
Out came my entree covered in a sauce I had never seen before.
It was Chimichurri.
This vibrant green sauce excited my taste buds, awakening my palate and breathing new life back to my tired body. It was a flavor explosion in my mouth. Freshness from the herbs, a tang of acid from red wine vinegar, a hint of spiciness from the chili flakes and a luscious savoriness from the olive oil. It’s a day I will never forget and a true food memory.
This fabulous condiment pairs perfectly in our Chimichurri Baked Salmon recipe and it is incredibly simple to make at home. One of those easy weeknight meals that can also be dressed up for a fancy weekend dinner party should the occasion arise.
Chimichurri
Originally hailing from Argentina, Uruguay and Paraguay. This South American has made its mark around the world and is the perfect complement to proteins, carbs and vegetable alike. With such a unique and enticing flavor this really comes as no surprise. Typically made from a few simple ingredients like parsley, garlic and chili flakes for a touch of heat, red wine vinegar for that tang we all love and olive oil for those savory notes. This sauce can be made and stored in an air tight container in the fridge for up to ten days!
Ingredients
- 6 ounces salmon fillets, fresh or frozen, thawed
- 1 tablespoon olive oil
- Juice of half a lemon
- Salt and pepper to taste
- 1/2 cup chimichurri sauce
How to Make Chimichurri Baked Salmon
Step 1: Preheat your oven to 425 degrees F and line a baking sheet with greased foil or parchment.
Step 2: Lay the salmon fillets skin side down. Brush the tops with olive oil, drizzle with fresh lemon juice, and season with salt and pepper to your liking.
Step 3: Slide the salmon into the oven and bake for 8 to 10 minutes per inch of thickness. Then, for a crispy finish, broil for an extra 2 to 3 minutes. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
Step 4: While the salmon is in the oven, whip up the chimichurri sauce by blending all the ingredients until they’re nicely chopped. You can follow this recipe.
Step 5: Once the salmon is done, let it rest for 5 minutes. Then, top each fillet with about 2 tablespoons of the fresh chimichurri sauce. Serve up this zesty dish and watch it disappear!
FAQs & Tips
How to Make Ahead and Store?
The chimichurri sauce can be easily whipped up in a blender then stored in the fridge in an airtight container for up to ten days. Then all you have to do is cook your salmon and your sauce is ready to go.
Can I save my leftover cooked salmon?
Yes you can! Place your leftover fish in an airtight container and store in the fridge for up to three days. In turn, you can freeze the fish for up to three months. To reheat simply wrap the fish in foil then place in a 325Âş oven and heat for five minutes. Alternatively, cold salmon is also delicious.
Cilantro tastes like soap to me.
Never fear, for you are not alone, one in every fifteen hundred people have a gene that makes cilantro taste like soap. If you are one of those individuals you can omit the herb all together and just use more parsley in its place.
Can I use dried herbs to make my chimichurri?
Dried herbs are not recommended for this recipe, you need the body and freshness from the fresh herbs. You can however add in dried herbs for extra flavor. Try adding a bit of thyme or oregano.
What about using other vinegars?
The beautiful part about this recipe is how versatile it really is, you can use just about any type of acid you like, from apple cider and wine vinegar to fresh lemon juice. If fact we encourage you to try experimenting, that’s how some of the best recipes come about
Serving Suggestions
Chimichurri baked salmon, like I mentioned earlier is an easy weeknight dinner with the whole thing coming together in less than twenty minutes or even faster if you made your chimichurri in advance. This recipe can also be jazzed up for the perfect weekend date night or dinner party.
Adding in your favorite side gives even more dimension to this dish and expands the possibilities of what a fast and easy dinner could look like. This delicious meal can be served with a plethora of sides dishes ranging from, roasted vegetables like butternut squash or zucchini, to silky mashed potatoes or a light tomato, avocado, and cucumber salad. My personal favorite however is cilantro rice, I find the cilantro in the rice complements the sauce on the salmon in a delightful way.
One of the things I love about this condiment is how versatile it truly is and how well it pairs with so many incredible sides and dishes alike.
Another one of those great dishes featuring this delicious condiment is our Chimichurri Chicken Thighs.
If you are looking for salmon recipes might I suggest the Dijon Baked Salmon, or this tantalizing Salmon Marinade is sure to turn heads at the next neighborhood potluck.
Chimichurri Baked Salmon
Ingredients Â
- 4 6 oz salmon fillets, fresh or frozen, thawed
- 1 Tbsp olive oil
- Juice of half a lemon
- Salt and pepper to taste
- 1/2 cup chimichurri sauce
InstructionsÂ
- Preheat your oven to 425 degrees F and line a baking sheet with greased foil or parchment.
- Lay the salmon fillets skin side down. Brush the tops with olive oil, drizzle with fresh lemon juice, and season with salt and pepper to your liking.
- Slide the salmon into the oven and bake for 8 to 10 minutes per inch of thickness. Then, for a crispy finish, broil for an extra 2 to 3 minutes. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145 degrees F.
- While the salmon is in the oven, whip up the chimichurri sauce by blending all the ingredients until they're nicely chopped. You can follow this recipe.
- Once the salmon is done, let it rest for 5 minutes. Then, top each fillet with about 2 tablespoons of the fresh chimichurri sauce. Serve up this zesty dish and watch it disappear!
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