Lemon Chimichurri Salmon

Okay—full honesty? I didn’t mean to make chimichurri salmon. It was one of those scramble-dinner moments. Two salmon fillets thawing on the counter, a bunch of parsley that had about 48 hours of life left, and me, absolutely not in the mood to do anything elaborate. I remembered making chimichurri sauce for grilled steak once—nothing fancy, just herbs, red wine vinegar, garlic—and thought: could work, right?

It didn’t just work. It clicked. That herby punch from the parsley and cilantro, the slight sting from the vinegar, the mellow richness of olive oil—all of it wrapped itself around the flaky salmon in this kind of magic, no-effort marinade that didn’t even need time to sit. I literally patted the salmon dry, hit it with salt and pepper, slathered on the chimichurri, and baked. That was it. And honestly? That first bite felt like a full-on food win.

There’s something about the contrast—the chimichurri sauce cuts through the fattiness of the salmon like it’s meant to be there. The pepper flakes bring heat, but not drama. Add lemon juice and you’ve got brightness. Bake salmon like this once and your go-to rotation shifts permanently. I didn’t plan a perfect weeknight dinner… and yet.

You can grill it too. If you’re into that smokier, summer vibe, salmon on the grill takes this up another notch. The sauce chars a little on the edges. Kind of amazing. Serve it over brown rice, next to roasted potatoes, or just tear it into a cold summer salad the next day. (Yes, leftover salmon is a thing—this one keeps flavor like a champ.)

I won’t pretend I set out to invent the best chimichurri salmon recipe. I was hungry. But it’s now one of those recipes I low-key brag about. It’s messy, unfussy, and ridiculously good. Make chimichurri once, and suddenly it’s showing up on everything. Salmon just happens to be where it shines hardest.

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What Makes This Chimichurri Salmon Recipe Special

So, this wasn’t a “recipe” at first. Just me, standing in front of the fridge, holding a salmon fillet like, what now?

• The sauce came from scraps. Parsley that was starting to wilt, a bit of cilantro still clinging to life. Half a red onion. Garlic (the last two cloves, I think?). I squeezed some lemon, splashed in red wine vinegar, added a glug of olive oil… and yeah, red pepper flakes—because it needed something sharp. Tossed the whole mess in the food processor. It looked chaotic, smelled amazing.
• No rules. Didn’t marinate. Didn’t overthink. Just salt, pepper, chimichurri on top of the salmon, into the oven it went. Sheet pan, middle rack, done when it flaked.
• And then? Shockingly good. Like… better-than-it-should’ve-been good. I didn’t even mean to love this recipe, but I do. Still do.

Now I keep that sauce on repeat. It’s not just a perfect weeknight dinner—it’s a habit.

Ingredients You’ll Need for This Chimichurri Salmon

The beauty of this chimichurri salmon recipe is how little you need to pull off something that tastes like you really tried. No fancy prep, no marinade drama—just fresh ingredients and a few pantry basics that bring the whole salmon dinner to life.

For the Salmon

• 2 wild-caught salmon fillets (you can use salmon steaks too). are best if you can find them. Not only are they flavorful, but they’re also a rich source of protein and omega-3 fatty acids (USDA Salmon Nutrition Info).
• Salt and pepper for seasoning the fish
• Olive oil to crisp up the salmon skin
• Optional: squeeze of lemon juice just before or after baking

If you’re making grilled salmon, keep the skin on—trust me.

For the Herby Chimichurri Sauce

• A big handful of fresh parsley
• Some cilantro, if you like that brightness
• Red onion, roughly chopped
• Garlic, smashed or chopped (depends how garlicky you’re feeling)
• Olive oil — don’t hold back
• Red wine vinegar for tang
• Oregano, dried is fine
• Crushed red pepper flakes or regular red pepper flakes
• Salt, black pepper, maybe a hint of lime juice if that’s your thing

Dump it all into a food processor. Pulse until you get that classic chimichurri texture—chunky, saucy, still herby. That’s what makes this chimichurri salmon shine. It’s bold, flexible, and frankly addictive.

You can make the chimichurri sauce ahead—ideal if you’re prepping for a weeknight dinner. Keep extra sauce in the fridge. It goes with everything. Use it again when the salmon is done, or spoon it over leftover rice, potatoes, even eggs. That herby chimichurri hits every time.

Whether you’re planning a cozy baked chimichurri salmon night or firing up the grill for a quick salmon with chimichurri sauce, this ingredient list has you covered. Scroll to the recipe card below for exact amounts—but honestly, you can freestyle this one and still love the result.

How to Make This Baked Chimichurri Salmon

You won’t need a timer glued to your hip or any kitchen wizardry here. If you can turn on the oven and scoop sauce onto a filet, you can make this recipe. It’s the kind of meal you pull off without stress—and somehow still impress yourself.

Step 1: Get Your Salmon Situation Set

Preheat the oven to 400°F. Line a baking sheet—parchment, foil, whatever saves you from scrubbing later.
Grab your wild-caught salmon fillets (or steaks, honestly). Pat them dry—really dry—so the seasoning sticks. Salt, pepper, done. Maybe a thin brush of olive oil if the mood strikes. The salmon skin? Leave it on if you want it to hold together, especially for that bake-and-flake finish.

Step 2: Make the Chimichurri

This isn’t one of those ultra-precise sauce recipes. It’s all about balance and taste. In your food processor, toss:

• a bunch of fresh parsley
• some cilantro (unless you’re a hater)
• garlic, red onion
• red wine vinegar, olive oil, oregano
• and crushed red pepper flakes for heat
  Maybe lemon juice if you like things bright.

Pulse it—not too smooth. You want texture. The kind that sticks to the salmon but doesn’t drown it. That’s your herby chimichurri, and yes, the chimichurri sauce is made in under five minutes. Win.

Step 3: Bake Time

Lay your fillets on the baking sheet. Spoon the chimichurri right over the top of the salmon. Don’t be shy—it’ll bake in and kind of roast at the edges, which is where the salmon flavor really blooms.

Slide it into the oven. Let the salmon bake 12–15 minutes. No poking. No stress. You’ll smell when it’s close—warm garlic, roasted herbs, everything good.

When the salmon is done, pull it out, breathe it in, and let it rest for a minute or two. That’s your “I cooked this” moment. Spoon on a little extra sauce, maybe a touch of lemon chimichurri, and that’s it.

Dinner’s done. One of those baked salmon recipes you’ll accidentally make twice in one week. Whether it’s a cozy meal for one or a laid-back dinner party, this dish earns its spot.

And hey—if you love a good chimichurri sauce, you’re going to use it on way more than just salmon. Trust.

Tips & Tricks for Nailing Chimichurri Salmon

You don’t need to overthink it—chimichurri salmon kind of does the heavy lifting for you. Still, a few learned-the-hard-way tweaks can make this chimichurri salmon recipe go from “that was good” to “holy crap, we’re making this again tomorrow.”

When You Put It in the Oven—Walk Away

Once the salmon is baking, let it do its thing. Don’t peek. Don’t open the oven 40 times. You seasoned it, you topped it—now bake the salmon and trust it. It’s wild how often people mess up chimichurri salmon by overthinking it.

If it flakes when you press gently with a fork? You’re there. If your kitchen smells like garlic, heat, and something a little herby? Yep—salmon is ready.

Don’t Phone In the Herbs

This is not the time for sad parsley. Grab the good stuff—fresh herbs, no shortcuts. That Argentinian sauce depends on them. And yeah, cilantro helps, but don’t sweat it if it’s not your thing. Just don’t use dried. Please.

Pulse, Don’t Blend

When you’re making the chimichurri—any of your go-to chimichurri recipes really—don’t over-pulse. You want that texture. If the sauce is made and it looks like pesto soup? Start over. A rough sauce made with care beats a silky mess every time.

Season More Than You Think

Even though the sauce is bold, the salmon still needs love. A little more salt than feels safe. Some cracked pepper. Maybe paprika or garlic powder if you’re feeling wild. That base seasoning pulls the whole thing together.

Hit It With Fresh Sauce at the End

This part’s non-negotiable. When the baked chimichurri salmon comes out? Hit it again with fresh sauce. That contrast—roasted, then raw—makes it. And honestly, if you’re not already obsessed with chimichurri salmon, that moment might be what seals it.

I love cooking salmon, but I also love not having to think too hard. This dish? It’s both. One of those salmon recipes you’ll love because it doesn’t demand perfection—but delivers anyway. Feels like a perfect weeknight dinner, even if your kitchen’s a mess and you forgot to defrost it on time.

Substitutions & Variations for Chimichurri Salmon

The magic of chimichurri salmon is that it plays well with whatever you’ve got in the fridge—or forgot to buy. I’ve made this dish with perfect ingredients, and I’ve made it with half of what I meant to use. Still good every time. That’s the charm of this baked chimichurri salmon recipe—forgiveness.

When You Don’t Have Salmon

Don’t panic. While salmon is so easy and buttery and ideal here, you can pull this off with trout, cod, or even flaky white fish. I’ve even done chimichurri salmon with frozen fillets (don’t tell). If it can bake and hold sauce, it’ll work. But honestly, if you’ve got salmon in the oven, you’re already 80% of the way to flavor town.

Herb Play = Personality

Missing cilantro? Sub in basil, mint, or double down on parsley. The sauce doesn’t collapse if you riff. Fresh herbs are key to that signature pop of chimichurri salmon, but no need to get stuck in a box. Don’t have coriander? Skip it. You’ll still get that bright, earthy bite.

Adjust the Heat + Acid

Out of red wine vinegar? Lime or lemon juice steps in nicely. Want a sharper bite in your chimichurri salmon? Add more vinegar and a pinch of crushed red pepper. Don’t like heat? Skip it. This is one of those chimichurri recipes that bends to your mood.

Grill It If You Can

While baking is great, grilling chimichurri salmon adds a smoky layer that oven-roasting can’t match. Oil your grates, go skin-side down, and don’t touch it till it releases. It’s dramatic, but it works. Let the salmon and let the grill do its thing.

At the end of the day, chimichurri salmon is about that punchy sauce meeting soft, rich fish. Whether it’s broiled, baked, or grilled, it’s all about contrast—heat, herb, fat, acid. You’re not chasing perfection. Just that bite that makes you go: yeah, this works.

FAQs About Chimichurri Salmon

Final Thoughts on Chimichurri Salmon

You know what’s wild? This whole chimichurri salmon thing started as a midweek “what’s-left-in-the-fridge” move. And now? It’s probably the most reliable meal I’ve got. It takes just enough effort to feel like you cooked, but not so much that it becomes a chore.

That hit of fresh parsley, garlic, and oregano—the way the sauce clings to the fish after it’s roasted on a sheet pan? That’s real payoff. Whether you grill it next time or keep it classic in the oven, this is one of those fish recipes that just lands.

It’s clean but flavorful. Rich but sharp. The kind of dinner that works whether you’re feeding yourself, someone you care about, or just trying to avoid another night of cereal.

So yeah, bookmark this recipe, keep the olive oil handy, and don’t overthink it. Once the chimichurri is in the blender and the salmon hits the baking stage, you’re basically done.

Try it. Tweak it. Throw it on Instagram if you’re into that. Just make it yours.

And if someone asks how you pulled it off? Just tell them: “It’s a thing I make.”
No big deal.

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