Chimichurri Salmon

Ingredients

• 454 g (1 pound), about 4 filletsskinless salmon fillets
• 80 ml (⅓ cup), plus a few extra tablespoons for servingcilantro chimichurri
• to tastesalt and black pepper

Instructions

1. 1

   1. Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   2. Season the salmon

   Set the salmon on a rimmed plate and season both sides with salt and pepper.

3. 3

   3. Coat and marinate

   Add the cilantro chimichurri and rub it over all sides of the fillets. Leave them to marinate for about 15–20 minutes.

4. 4

   4. Arrange the fillets

   Lift the fillets out of the marinade and arrange them in a cast-iron braiser or on a baking sheet.

5. 5

   5. Bake the salmon

   Bake for 15–20 minutes. For a crispier finish, place the salmon under the grill for 2–5 minutes.

6. 6

   6. Serve with sauce

   Serve the salmon with more chimichurri spooned over the top.

What is chimichurri salmon?

Chimichurri is a fresh, herb-based sauce associated especially with Argentina and Uruguay, often served alongside grilled meat. This version pairs salmon with cilantro chimichurri and uses the oven rather than a grill.

The sauce does double duty: it coats the fish before baking, then brings a fresh, tangy finish when added at the table. Using skinless fillets also makes the portions easy to arrange and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 22g protein, 0g carbs, 7g fat.

The salmon supplies most of the protein and some of the fat, while the chimichurri contributes additional fat depending on its ingredients. The listed nutrition gives no carbohydrates per serving; serving the fish with brown rice adds a source of carbohydrates and makes the plate more substantial.

Choosing the ingredients

Salmon fillets: Choose four portions of a similar thickness so they cook at roughly the same rate. The recipe calls for skinless fillets, which can go straight into the marinade.

Chimichurri: Use cilantro chimichurri, either freshly made or left over from another meal. Keep a few extra tablespoons aside to serve rather than using all the sauce for marinating.

Seasoning: Salt and pepper are added to the fish before the sauce. Taste the chimichurri before seasoning, particularly if it is already salty.

Marinating the salmon

Coat all sides: Rub the chimichurri over the top, bottom and edges of each fillet so the flavour is distributed. A rimmed plate helps contain the sauce while you turn the fish.

Keep the timing: Leave the coated salmon for about 15–20 minutes, as directed. This gives you time to heat the oven and prepare anything you plan to serve alongside it.

Checking when it is done

Bake: The recipe gives a 15–20-minute baking window at 220°C (425°F). The exact time can vary with the thickness of the fillets, so check the fish towards the shorter end of the range.

Finish: A further 2–5 minutes under the grill is optional if you prefer a more browned, crisp surface. Watch it closely during this stage, as the top can darken quickly.

Serving ideas

Rice: Brown rice is suggested as a substantial side and makes a simple base for the salmon and any sauce that runs onto the plate. Add vegetables such as steamed greens or roasted peppers if you want more variety.

Extra sauce: Spoon the reserved chimichurri over the fish just before serving. Keeping it separate until then preserves its fresh, herbaceous character.

Timing the meal

The stated total time is 40 minutes, including the 15–20-minute marinade and baking. Get the oven heating while the fish rests in the sauce, then arrange the fillets when the oven is ready.

If the fillets are especially thick, use the doneness cues rather than relying only on the clock. The optional grill stage comes after baking, not instead of it.

Recipe notes & tips

• Choose fillets of similar thickness for more even cooking.
• Set the fish on a rimmed plate while coating it to keep the chimichurri contained.
• Reserve the extra chimichurri before marinating the salmon.
• Begin checking the fish at 15 minutes, especially if the fillets are thin.
• Watch the salmon closely if you use the optional grill finish.

Variations

• Add lemon: Serve with a squeeze of lemon for a sharper finish.
• Use another herb sauce: Swap in a parsley-based chimichurri if that is what you have.
• Serve with greens: Pair the salmon with steamed green vegetables alongside the rice.
• Add roasted vegetables: Serve with roasted peppers or courgette for another side.
• Make it mild: Choose a less chilli-forward chimichurri for a gentler sauce.

Common mistakes to avoid

• Uneven fillets: Pieces of different thicknesses may finish at different times; check each one as it cooks.
• Skipping the seasoning: Season both sides before adding the chimichurri so the fish is seasoned throughout.
• Using all the sauce to marinate: Set aside a few tablespoons first for serving.
• Over-marinating: Keep to the recipe’s 15–20-minute rest rather than leaving the fish in the sauce for hours.
• Unwatched grilling: The surface can brown quickly under the grill; check it often during the optional finish.

How to store

Refrigerate leftover salmon in a covered container within two hours and use within 3 days. Reheat gently in the oven or microwave until hot, taking care not to overcook it; store reserved chimichurri separately.

Frequently asked questions