Grilled Salmon with Red Chimichurri

Servings 4
Author Art Rodriguez


  • 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


  1. 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.
  2. Preheat your grill. Prepare your salmon for grilling by rubbing it lightly with olive oil and lightly sprinkling with salt and pepper.
  3. 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.)

  4. To serve, drizzle the red chimchurri on the salmon and enjoy.

Recipe Notes

A 1-inch thick fillet will take about 6-10 minutes to cook.