Q1: Does chimichurri go well with salmon?

Totally. I didn’t expect it to work so well, honestly. But the bright, sharp edge of chimichurri just slices right through the richness of the fish. It doesn’t bury the salmon—it balances it. That bite, especially when the salmon is ready and the sauce is fresh? It just hits right.

Q2: Does chimichurri go well with fish?

Oh yeah. While it’s known for grilled meats, chimichurri actually plays nice with most fish. I’ve tried it on cod and trout, and it still worked. But chimichurri salmon is the move—it holds up and doesn’t get lost in the sauce. You want that contrast.

Q3: What sauce goes best with salmon?

That’s a loaded one. Depends on your mood. But if you’re skipping heavy creams or sweet glazes? This easy chimichurri is kind of perfect. That’s why this baked chimichurri salmon recipe sticks—it tastes clean and herby, not heavy. (AHA: Fish and Omega-3 Fatty Acids).

Q4: What does chimichurri sauce go with?

Pretty much anything. Originally for steak, yeah. But now? I’ve spooned it over roasted potatoes, grilled veggies, rice bowls, eggs, even toasted bread. I’d argue if you’ve got chimichurri and heat, you’ve got dinner.

Q5: What is Trader Joe’s chimichurri used for?

Quick fix kind of thing. I’ve grabbed it when I didn’t feel like pulling out the food processor . Use it on baked fish, sheet-pan veggies, leftover chicken—whatever. Not quite as punchy as homemade, but it still brings that hit of vinegar and fresh herbs that you want.

Q6: Does chimichurri taste like pesto?

Nope. Not even close. Pesto’s smooth and nutty. Chimichurri? It’s louder. You get the garlic, the oregano, the tang. It’s not mellow—it’s sharp, acidic, herby. Less creamy, more attitude. If pesto is chill, chimichurri is caffeinated.

Lemon Chimichurri Salmon: Easy Bake Salmon Recipe

Description

A bold, herb-packed baked chimichurri salmon recipe made with fresh parsley, garlic, and red wine vinegar. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

2 wild-caught salmon fillets (approx. 6 oz each)
2 tablespoons olive oil
Salt and pepper, to taste
1 cup fresh parsley, tightly packed
1/2 cup cilantro (optional, adjust to taste)
1/2 small red onion, roughly chopped
3–4 garlic cloves
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (adjust to heat preference)
2 tablespoons lemon juice (or lime juice)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Pat salmon fillets dry and season both sides with salt and pepper. Place skin-side down on the baking sheet.
In a food processor, combine parsley, cilantro (if using), red onion, garlic, red wine vinegar, oregano, red pepper flakes, lemon juice, and olive oil. Pulse to a rough sauce.
Spoon chimichurri sauce generously over the top of the salmon.
Bake salmon for 12–15 minutes or until it flakes easily with a fork and is slightly golden on top.
Remove from oven, let rest for a couple minutes, then top with fresh chimichurri before serving.

Notes

Chimichurri can be made ahead and stored in the refrigerator for up to a week.
Use the extra sauce on potatoes, eggs, grilled vegetables, or rice bowls.
Grilling the salmon? Keep the skin on and oil the grates well for best results.
Adjust red pepper flakes to control the heat level.
Feel free to substitute herbs based on what you have—basil or mint can also work.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: South American

Nutrition

Serving Size: 1 fillet with sauce
Calories: 380
Sugar: 1g
Sodium: 330mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 35g
Cholesterol: 85mg

Keywords: chimichurri salmon, baked salmon recipes, easy chimichurri, salmon dinner, fresh herbs, weeknight dinner, garlic, parsley, oven baked salmon