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    Home » Recipes » Recipes

    Baked Chimichurri Salmon

    Published: Oct 4, 2024 · Modified: May 4, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment

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    Chimichurri Salmon recipe on a plate with potatoes.

    This restaurant-quality Chimichurri with Salmon Recipe will be your new dinner obsession. It's the perfect way to use up leftover Argentinian Chimichurri, and the best excuse to make a fresh batch. No fancy ingredients or long prep time involved. Just a rockstar dinner on the table in under 30 minutes.

    Chimichurri Salmon on a white plate with 2 lemon slices.

    It's no secret we're big fans of easy, tasty salmon here at Weekday Pescatarian. From Butter Herb Baked Sockeye to Indian-Spiced Salmon to One-Pot Mediterranean Salmon and Rice, it's one of our favorite go-to seafoods.

    But we're also big fans of big-flavored sauces. There's just no better way to dress up your weeknight dinner than with a generous drizzle of fresh cilantro and pistachio chimichurri.

    A jar of this sauce should live on the condiment shelf in your fridge, anyway. It has endless uses, including serving with Grilled Shrimp Skewers or Broiled Cod.

    Ingredients for Recipe:

    Ingredients for Chimichurri salmon on a table.

    Before we get to the step by step instructions, a few notes about the ingredients:

    Fish: use either wild-caught salmon, or Atlantic salmon. If using frozen fish, be sure to thaw the salmon and dry well before adding the chimichurri mix. Substitute steelhead trout or Arctic char.

    Herbs: fresh, flat leaf parsley is the traditional herb in chimichurri. I'm addingequal parts cilantro, which brings a citrusy note to the sauce. And Argentinian chimichurri wouldn't be complete without a pinch of dried oregano.

    Pistachios: our favorite nut (close your ears, almonds!) adds toasty richness to the sauce, making it irresistible.

    Chilis: use just as much chili as you like to hit your preferred spice level. Substitute a pinch of red pepper flakes.

    Citrus and vinegar: orange zest and juice add the perfect balance to our sauce. Red wine vinegar is my go-to vinegar for chimichurri. If you don't have orange, consider adding a touch of honey to bring sweetness to the mix.

    Full ingredient list and measurements included in printable recipe card below.

    How to Make Chimichurri with Salmon

    1. Prepare chimichurri

    Use leftover Chimichurri Sauce, or make fresh. To make chimichurri, combine diced flat leaf parsley, cilantro, red onion, chili and garlic along with red wine vinegar, citrus zest and juice in a bowl. Add olive oil and season with salt and pepper. Taste and adjust seasoning. Set aside.

    Chimichurri sauce in a bowl.

    2. Prep and bake salmon

    Preheat oven to 400 degrees. Cover a baking sheet with foil. Lay dry salmon fillets on the pan and season lightly with salt and pepper. Spoon about 2 teaspoons of chimichurri to the top of each fish fillet.

    Chimichurri laid on top of salmon pieces.

    Bake for 12-14 minutes, depending on the thickness of your fillets and your preferred doneness.

    4 pieces of cooked chimichurri salmon on a tray.

    3. Serve and enjoy

    Serve salmon with lemon wedges.

    Chimichurri salmon on a plate with potatoes and tomatoes with a garnish of lemon.

    What to serve with baked salmon

    A simple tomato salad with Crispy Potatoes give you plenty of excuses to drizzle extra chimichurri on the sides, as well as the salmon. Mediterranean Rice, Yellow Rice and Tossed Salad are all great options, as well. Check out my handy guide to the Best Sides for Salmon.

    How long does chimichurri last?

    Keep cilantro chimichurri in a jar or other airtight container in the refrigerator for 4-5 days. Leftover chimichurri can be frozen in 1-2 tablespoon cubes for future use.

    How to store leftover Chimichurri Salmon?

    Store salmon in an airtight container for 2-3 days. To reheat leftovers, warm gently in the oven or in a skillet until just heated through.

    Print
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    Chimichurri Salmon on a white plate with 2 lemon slices.

    Baked Chimichurri Salmon


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    • Author: Christina Jolam
    • Total Time: 25 minutes
    • Yield: 4
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    Ingredients

    4 6-oz fillets of salmon, thawed (skin on or off)

    Coarse kosher salt and black pepper, to taste

    Lemon wedges, for serving

    For Chimichurri Sauce:

    ½ cup flat leaf parsley, diced

    ½ cup cilantro, diced

    ½ cup red onion, roughly chopped

    ⅓ cup pistachios, roughly chopped

    1 red chili, diced

    3 garlic cloves, diced

    ½-2/3 cup extra virgin olive oil

    2 tablespoons red wine vinegar

    2 teaspoons orange zest, plus 2 tablespoons orange juice

    ½ teaspoon dried oregano

    1 teaspoon sea salt

    ½ teaspoon ground black pepper


    Instructions

    1. To make the Argentinian chimichurri, combine diced flat leaf parsley, cilantro, red onion, chili and garlic along with red wine vinegar, citrus zest and juice in a bowl. Stir to combine. Add olive oil and season with salt and pepper. Taste and adjust seasoning. Set aside for 15-20 minutes to let the flavors build before serving.
    2. Preheat oven to 400 degrees and lay dried fish fillets on a foil-covered sheet tray. Spoon about 2 teaspoons of chimichurri (mostly drained from the oil) over the top of each salmon fillet.

    3. Bake for 12-14 minutes, until your desired doneness. Serve chimichurri salmon with lemon wedges.

    Notes

    • Substitute steelhead trout or Arctic char for salmon, if preferred.
    • While authentic chimichurri is a chunky sauce with hand-chopped herbs, if you're in a terrible rush, add the dry ingredients to the bowl of your food processor or chopper. Pulse until roughly chopped but just combined. Transfer the dry mix to a small bowl. Season and add the citrus, vinegar and olive oil. Stir to combine. Taste and adjust seasoning. Set aside for 15-20 minutes to let the flavors meld before serving.
    • Prep Time: 10
    • Cook Time: 15
    • Category: Easy Recipes
    • Method: Bake
    • Cuisine: American

    Nutrition

    • Serving Size: ¼
    • Calories: 422
    • Sugar: 1.8 g
    • Sodium: 721.7 mg
    • Fat: 26.8 g
    • Carbohydrates: 7.2 g
    • Protein: 40.8 g
    • Cholesterol: 86.9 mg

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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