One of the easiest and most satisfying dinners you can make: fresh grilled salmon finished with a bright, herbaceous chimichurri sauce. Quick, healthy, gluten-free, and ready in about 20 minutes.
Serve this chimichurri grilled salmon with roasted garlic broccolini and cilantro-lime cauliflower rice for a low-carb, gluten-free meal that’s both vibrant and nutritious.
Today’s post is sponsored by Vons and Santa Monica Seafood.
A few weeks ago I visited Santa Monica Seafood in Costa Mesa with friends from Vons and had the chance to sample local, wild-caught Troll King Salmon from Morro Bay, California. When wild king salmon is available, it’s worth seeking out: the flavor is rich, the texture is firm, and it’s often rated a “best choice” for sustainability.
I brought some of that king salmon home, seasoned it simply, and grilled it. I prefer grilling salmon on a sheet of foil to avoid sticking and to make cleanup effortless. As soon as the fillets came off the grill, I spooned my favorite five-minute chimichurri sauce over each piece—bright, garlicky, and herb-forward, it complements the salmon without overwhelming it.
This grilled salmon recipe is intentionally simple to let the fish shine. With minimal ingredients and straightforward technique, it’s an ideal option for busy weeknights when you want a fresh, flavorful meal in under 30 minutes.
How to grill salmon
- Preheat a gas or charcoal grill to medium-high heat, about 400°F (200°C).
- Lay a sheet of nonstick foil on the grill grate. For a smoky aroma, you can use a cedar plank instead—soak it in water for at least one hour before grilling to prevent burning.
- Season the salmon lightly with sea salt and freshly cracked black pepper. A pinch of crushed red pepper flakes adds a pleasant, subtle heat that complements chimichurri.
- Place the salmon skin-side down on the foil or plank. Grill covered, allowing about 10 minutes of cook time per inch of thickness. Measure at the thickest part and adjust time accordingly.
- Remove the salmon from the grill and spoon about two tablespoons of chimichurri sauce over each fillet. Let the fish rest a minute so the sauce melds with the warm fish before serving.
How to know when salmon is cooked
Cooked salmon becomes lighter in color and more opaque through the flesh. If you prefer precision, use an instant-read thermometer: 110°F for rare, 125°F for medium, and 145°F for well done. Keep in mind the fish will continue to cook for a short time after you remove it from the heat—usually rising another 5–10°F—so factor that carryover into when you pull the salmon off the grill.
Can I bake this salmon recipe?
Yes. If you don’t have a grill, bake the salmon on a piece of foil set on a baking sheet. Season as above and roast in a preheated 400°F oven for 12–15 minutes, depending on thickness. Top with chimichurri after baking for the same bright finish.
What to serve with it
Grilled vegetables and fresh salads make excellent accompaniments. Here are a few pairings that balance the rich salmon and zesty chimichurri:
- Grilled romaine or a chopped green salad with a citrus vinaigrette
- Roasted cauliflower salad with lemon and herbs
- Garlic-lemon grilled asparagus finished with a sprinkle of feta
- Mixed grilled vegetable skewers
- A grilled Caesar salad for a smoky, savory side
More salmon recipes
If you enjoyed this chimichurri grilled salmon, try these other flavorful salmon preparations:
- Bruschetta Salmon – baked or grilled and topped with a fresh tomato-basil bruschetta for a bright, summery finish.
- Pesto Baked Salmon – roasted with zucchini noodles, cherry tomatoes, and pesto for an all-in-one sheet-pan meal.
- Chipotle Honey Glazed Salmon Tacos – smoky, sweet glaze that’s great on its own or wrapped in tortillas for tacos.
- Lemon Herb Salmon – a light, refreshing option centered on fresh lemon and herbs.
- Balsamic Glazed Salmon – finished with a tangy-sweet balsamic reduction for robust flavor.
If you try this Chimichurri Grilled Salmon and love it, please consider leaving a star rating and a short review where you found the recipe. Feedback helps others discover recipes that deliver great flavor and quick results.
Chimichurri Grilled Salmon
Fresh grilled salmon topped with a bright chimichurri sauce — a simple, healthy dinner ready in about 20 minutes.
Ingredients
- 1 pound salmon, sliced into 2 fillets
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 tablespoons chimichurri sauce (prepare separately)
Instructions
- Prepare the chimichurri sauce and set aside so the flavors can meld while you grill.
- Preheat a grill to about 400°F (medium to medium-high heat).
- Season the salmon with salt, black pepper, and crushed red pepper flakes if using.
- Place the salmon skin-side down on a sheet of nonstick foil or on a soaked cedar plank, then set it on the grill.
- Cover and cook for about 10 minutes per inch of thickness, measuring at the thickest part of the fish.
- Remove the salmon from the grill and top each fillet with 2 tablespoons of chimichurri sauce. Allow to rest briefly before serving.
Notes
- Use a soaked cedar plank for a smoky aroma; soak the plank for at least one hour before grilling to help prevent charring.
- Cook the salmon as one whole piece or have your butcher portion it into fillets before cooking.
- Internal temperature guide: 110°F = rare, 125°F = medium, 145°F = well done. Expect the temperature to rise about 5–10°F after removing from heat.
- If you don’t have a grill, bake the salmon at 400°F for 12–15 minutes on a foil-lined sheet pan, then finish with chimichurri.
Nutrition Facts
Per recipe (approximate): Calories 513 kcal; Carbohydrates 2 g; Protein 45 g; Fat 34 g; Saturated Fat 4 g; Cholesterol 124 mg; Sodium 848 mg; Potassium 1184 mg; Fiber 1 g; Vitamin A 1040 IU; Vitamin C 10.5 mg; Calcium 62 mg; Iron 3 mg.