Chimichurri Seared Salmon.
This chimichurri salmon is a weekly favorite of our family. It’s super simple and flavorful – and comes together in no time at all. Seared, crisp salmon topped with a refreshing briney and herby garlic chimichurri. Yum!
We’ve got summer dinners on repeat over here.
This seared salmon is done in less than 10 minutes and then covered in a chimichurri blanket. Think tons of fresh, vibrant herbs. Lots of red wine vinegar. The best olive oil you can find. Many, many cloves of garlic, minced into the tiniest chunks. And some crushed red pepper.
The flavor combo is fabulous and is one heck of a satisfying dinner. It’s not bad straight out of the fridge either. Even when it’s still cold.
This just makes sense.
We love salmon
We love chimichurri!
So here we are: seared, crispy edged, buttery salmon covered in a mix of briney herbs with olive oil and tons of garlic.
It tastes super fresh, just like summer, and it is so satisfying.
I almost want to take one of these salmon filets, flake it over grilled sourdough and drizzle the chimichurri everywhere. It’s DELISH.
Also, I love to serve it with this lemon herb parmesan potato salad that I’m going to tell you about on Wednesday! Woohoo for summer side dishes.
I make salmon like this constantly. At least once a week – and it takes no time at all. All you need are a hot cast iron skillet, your salmon of choice, some avocado oil and spices and seasonings.
For this recipe, I stuck with my go-to: smoked paprika, garlic powder, salt and pepper. Are you sick of hearing me talk about this combo yet? It’s basically all I use.
Multiple days a week, I use that seasoning blend for chicken, fish, beef and even vegetables. And seafood, of course! It’s almost always what I put on salmon, exclusively.
The key to getting it somewhat crisp is patting the salmon dry with a paper towel. Pat it dry, cover in seasonings, then sear in a hot skillet.
The outside gets crisp and spice-coated. The inside is so soft, buttery and flaky.
Chimichurri is one of Eddie’s favorite condiments. He requests it constantly and will put it on anything. While I like to make it fresh as often as I can, it still tastes great after a day in the fridge. Because we’re using straight fresh herbs, I wouldn’t make it too far in advance, but the leftovers still work.
The chimichurri is not only incredible on the salmon, but you can drizzle it over this lemony potato salad that I’m going to tell you about too.
P.S. if you need a few other uses for chimichurri, you can make cheese fries, grilled chicken and couscous or even a steak salad.
Nothing I love more than a fresh meal that comes together in less than 20 minutes!
Chimichurri Salmon
Seared Salmon with Chimichurri
Ingredients
chimichurri
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup fresh oregano
- 2 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
- Place the cilantro, parsley and oregano on a cutting board. Use a very sharp knife to chop it up as finely as you can. I prefer this way over the food processor.
- Place the herbs in a bowl. Add the garlic, vinegar, olive oil, salt, pepper and crushed red pepper. Stir together and let sit until ready to use. If you want to refrigerate this, cover it before placing in the fridge.
salmon
- Pat the salmon dry with a paper towel.
- Season all over with the salt and pepper. Do the salmon with the smoked paprika and garlic powder. Be generous with the spices!
- Heat the avocado oil in a cast iron skillet over medium heat. Once hot, add the salmon. Sear on one side until deeply golden, about 2 to 3 minutes. Gently flip and sear on the other side until the salmon is cooked through, about 3 to 4 more minutes.
- Transfer the salmon to a platter and drizzle with the chimichurri. Serve!
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One Comment on “Chimichurri Seared Salmon.”
This looks and sounds absolutely delish but I did laugh pretty hard after reading “many, many cloves of garlic, minced into the tiniest chunks” and thinking “oh do I have enough garlic?” to then scroll down and see a whole…two cloves of garlic called for in the entire recipe🤔 😂