This chimichurri salmon is a family weeknight favorite. It’s simple, bright and full of flavor—seared, crisp salmon finished with a briny, herbaceous garlic chimichurri. Delicious and fast.
We’ve been rotating this for summer dinners nonstop.
This seared salmon cooks in under 10 minutes, then gets smothered in chimichurri. Picture lots of fresh herbs, tangy red wine vinegar, good olive oil, several cloves of garlic finely minced, and a touch of crushed red pepper. The combination is vibrant and extremely satisfying—great hot or straight out of the fridge.
It really just makes sense: crisp-edged, buttery salmon topped with a bright, herby sauce.
We love salmon. We love chimichurri.
The result is fresh, summery and deeply satisfying. I often flake a filet over grilled sourdough and drizzle on extra chimichurri—so good.
I like to serve this with a lemon-herb parmesan potato salad for a complete summer meal.
I make this salmon at least once a week. It’s quick and requires just a hot cast-iron skillet, your favorite salmon, a neutral oil like avocado oil, and a simple seasoning blend.
For seasoning I use smoked paprika, garlic powder, salt and pepper—my go-to mix for fish, chicken, beef and roasted vegetables. Pat the salmon dry with paper towels, season generously, and sear in a hot skillet to get that desirable crust.
The exterior becomes crispy and spice-coated while the inside stays tender, buttery and flaky.
Chimichurri is a household favorite and pairs with so many things. I usually make it fresh, but it keeps well for a day in the fridge. Because it relies on fresh herbs, I don’t make it too far ahead, but leftovers are still great.
The chimichurri is fantastic not only on salmon but also drizzled over potato salad or used as a finishing sauce for chicken, steak, or roasted vegetables.
Nothing beats a fresh meal that comes together in under 20 minutes.
Chimichurri Salmon
Seared Salmon with Chimichurri
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Ingredients
chimichurri
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup fresh oregano
- 4 garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
salmon
- 4 salmon filets
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 to 2 tablespoons avocado oil
Instructions
chimichurri
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Place the cilantro, parsley and oregano on a cutting board and chop very finely with a sharp knife. Finely chopping by hand preserves texture and color.
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Transfer the herbs to a bowl, then add the minced garlic, red wine vinegar, olive oil, salt, pepper and crushed red pepper flakes. Stir well and let the chimichurri rest until ready to use. If refrigerating, cover the bowl.
salmon
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Pat the salmon dry with paper towels to promote browning.
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Season both sides with kosher salt and pepper, then rub with smoked paprika and garlic powder—be generous.
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Heat the avocado oil in a cast-iron skillet over medium heat. Once hot, add the salmon and sear on the first side until deeply golden, about 2 to 3 minutes. Flip carefully and cook another 3 to 4 minutes, until cooked through.
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Transfer the salmon to a platter and spoon the chimichurri over the top. Serve immediately.
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