This summer salmon recipe is a favorite: grilled, blackened salmon topped with a vibrant chimichurri and served alongside a bright tomato-corn salad. It’s fresh, satisfying, and perfect for warm nights.
Summer dinner doesn’t get much better than this.
Throw the salmon on the grill and let the heat do the work. Make the chimichurri for an herb-forward punch, and toss a quick garden salad with corn and tomatoes — everything comes together in minutes.
We love salmon year-round, and this summer version highlights all my favorite flavors: smokey blackened spices, bright herbs, and juicy summer vegetables. The chimichurri and the salad are both excellent on their own, but paired with the salmon they create a complete, sunshine-filled meal.
What’s included
The salmon is rubbed with a simple blackening spice blend before grilling. I prefer salmon with the skin on when grilling; it helps hold the fillet together and crisps nicely. If you don’t have skin-on fillets, use a well-oiled grill pan and cook the same way.
The chimichurri is herb-forward and tangy — parsley, cilantro, oregano, garlic, red wine vinegar and olive oil come together for a versatile sauce. It’s great on fish, chicken, steak, vegetables, and rice, and it keeps well in the refrigerator for a few days.
The summer salad is simple: fresh corn (grilled or raw, sliced from the cob), halved cherry tomatoes, creamy avocado, cilantro, lime juice, and plenty of salt and pepper. It’s bright, balanced, and delicious spooned alongside the salmon.
I like to serve everything family-style on a large platter so everyone can help themselves. For sides, the chimichurri is lovely on plain white rice, or try it with orzo, crispy smashed potatoes, or grilled garlic bread—use chimichurri in place of pesto for a bright twist.
This is an easy weeknight meal that’s also special enough for guests.
Summer Salmon Recipe with Chimichurri
Blackened Summer Salmon with Chimichurri
Ingredients
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- Kosher salt and pepper
- 1/4 teaspoon crushed red pepper flakes
summer salad
- 3 ears corn, sliced from the cob (or grilled)
- 1 1/2 cups cherry tomatoes, halved
- 1 avocado, cubed
- 1/4 cup fresh cilantro
- Kosher salt and pepper
- Squeeze of fresh lime
salmon
- 2-pound salmon fillet
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt and pepper
- Pinch crushed red pepper flakes
Instructions
- Make the chimichurri first or ahead of time. Prepare the tomato-corn salad just before serving. If you prefer, grill the corn with the salmon; otherwise slice the kernels from raw corn.
chimichurri
- Combine parsley, cilantro, oregano, and garlic in a food processor. Pulse until leaves are broken into small pieces. Add the red wine vinegar and pulse again. With the processor running, stream in the olive oil until just combined. Stir in a big pinch of salt, pepper, and a small pinch of red pepper flakes. Taste and adjust seasoning as needed.
summer salad
- In a bowl, combine corn, cherry tomatoes, cilantro, salt and pepper, and a squeeze of lime. Toss to combine. Add the avocado just before serving to keep it fresh.
salmon
- Preheat the grill to 400–450°F (204–232°C).
- Pat the salmon dry. Mix smoked paprika, dried oregano, garlic powder, salt, pepper, and crushed red pepper flakes. Rub the spice blend evenly over the salmon.
- Place the salmon on the grill, skin-side down if applicable. Close the lid and cook for about 6–8 minutes, until the salmon is opaque and flakes easily. Remove from the grill and let rest 5 minutes before serving.
Did you make this recipe?
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The combination of charred salmon, herbaceous chimichurri, and a bright corn-tomato salad is summer on a plate — simple, bold, and unforgettable.