Summer is officially over, but this heat is still sticking to us like a pair of wet jeans. Well, ya still gotta eat, so take it outdoors and stand in the shade while you warm up your grill because here is a simple and light grilled salmon recipe with red chimichurri. The sauce in the recipe below adds layers of flavor to your fish, with vibrant fresh green herbs of cilantro and parsley, plus a little bite of raw garlic and the tang of fresh squeezed lemon. We served it with charred broccolini, shaved Parmesan and a glass of chilled wine. Any grilled veggies will work, but we highly recommend drinking wine.
Grilled Salmon with Red Chimichurri
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon crushed red chili flakes
- 1 ½ teaspoon paprika
- 1 tablespoon dried oregano
- 2 tablespoons fresh lemon juice
- ¼ bunch of cilantro
- 1 bunch of parsley
- 1 red bell pepper (seeds and pith removed)
- 2 green onions (trimmed)
- 6 large garlic cloves (peeled)
- 1/3 cup red wine vinegar
- 1 cup olive oil
- 4 salmon fillets (4-6 ounces each)
- In a food processor, combine the pepper, salt, chili flakes, paprika, oregano, lemon juice, cilantro, parsley, bell pepper, green onions, garlic, and vinegar. Blend on low while simultaneously drizzling in the oil, until it forms a wet sauce-like paste.
- Preheat your grill. Prepare your salmon for grilling by rubbing it lightly with olive oil and lightly sprinkling with salt and pepper.
- When your grill is hot, place the salmon fillets on the grill skin side down first. Allow the skin to tighten and become a little crispy before flipping, about 3-4 minutes. Continue to cook for about 3 minutes, or until you reach the desired doneness. (A 1-inch thick fillet will take about 6-10 minutes to cook.)
- To serve, drizzle the red chimchurri on the salmon and enjoy.
A 1-inch thick fillet will take about 6-10 minutes to cook.
Click on the photo to see how else you can use the red chimichurri sauce!
