Grilled Salmon with Chimichurri Sauce

This simple and delicious baked chimichurri salmon recipe is healthy, quick, and perfect for busy weeknights. It’s a wonderful way to use leftover cilantro chimichurri or a good reason to make a fresh batch — you’ll have extra sauce for other meals. Serve with brown rice or a grain of your choice for a balanced, protein-rich dinner your family will enjoy.

Why I love this baked chimichurri salmon recipe

Salmon and chimichurri are a terrific flavor match: the rich, buttery texture of salmon pairs beautifully with the bright, herb-forward notes of cilantro chimichurri. This recipe is one of my favorites because it’s fast to prepare, adaptable, and every bit satisfying without a lot of fuss. If you keep chimichurri in the fridge, the flavors deepen over time, making leftovers even better the next day.

Even when you don’t have chimichurri ready, the sauce comes together in minutes with basic pantry ingredients and a quick blitz in a blender or food processor. Making a batch to go with the salmon gives you extra to spoon over roasted vegetables, use as a marinade for chicken, or toss with grains for an easy salad.

How to make chimichurri salmon

1. Prepare the chimichurri. Use cilantro chimichurri if you have it on hand. If you’re making it fresh, combine cilantro, parsley if desired, garlic, red wine vinegar or lime, olive oil, salt, and a touch of red pepper flakes or fresh chile to taste, then pulse in a blender or food processor until well combined but still slightly chunky.
2. Season and marinate. Pat salmon fillets dry, season with salt and pepper, then spread the chimichurri over both sides of the fish. Let the salmon rest for 15–20 minutes to absorb the flavors. A short marinade time lets the herbs brighten the fish without breaking down its texture.
3. Bake. Preheat the oven to 425°F (220°C). Arrange the fillets skinless-side down on a baking sheet or in a shallow ovenproof dish. Bake for 15–20 minutes depending on thickness and your preferred doneness. If you like a slightly crisp top, finish under the broiler for 2–4 minutes, watching carefully so it doesn’t burn.

What to serve with chimichurri salmon

• Brown rice or other whole grains for a hearty, nutritious base
• Carrot rice or lightly seasoned white rice for a milder side
• Toasted cassava flour farofa or a simple green salad for texture contrast
• Black beans or a bean salad to boost fiber and plant-based protein
• A citrusy beverage or a light sparkling drink to cut through the richness

How to use any leftover cilantro chimichurri

• Marinate chicken or pork before grilling for vibrant flavor
• Toss with roasted vegetables or warm grains as a finishing sauce
• Stir into a simple vinaigrette to dress a chopped salad
• Use as a dipping sauce for wings, skewers, or crusty bread

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