Chimichurri Salmon is made with cilantro and is loaded with fresh ingredients. Easy to make, it's perfect for a busy weeknight, and is definitely beautiful and impressive enough for a weekend dinner party.
You can whip Baked Cilantro Chimichurri Salmon up in about 15 minutes. Start to finish.
Serve it over rice and sautéed vegetables and you’ll be a star. Really, it’s an incredibly delicious, healthy and gorgeous dish.
The Ingredients
- salmon fillets - Always buy the freshest fish possible. Select salmon with firm flesh and a fresh aroma. If you have a specialty fish market near you, that's probably your best bet. And don't hesitate to ask the fish monger to skin and portion your fish for you. In my experience, they will almost always be happy to do this.
- Cilantro Chimichurri - The recipe is here.
- kosher salt
- black pepper - Preferably freshly ground.
- olive oil
Substitutions and Variations
- You can use any chimichurri sauce you like, whether it's made with cilantro or not. This one I suggest however, is my favorite for this recipe.
- You can certainly try this recipe with another fish -- I also like the chimichurri with Dover Sole and Cod, and it's especially delicious with shrimp and scallops.
- If you're not a cilantro fan, there are a few substitutions you can use: traditional chimichurri with parsley, your favorite pesto or a green salsa.
Recipe Tips
- This recipe calls for 6 (8-ounce) salmon fillets. This is 3-pounds. You don't have to cut it into portions -- this recipe can also be made in larger or smaller fillets, even one very large fillet.
- Try to purchase evenly sized salmon fillets. This way, they’ll all be finished cooking at the same time.
- You can make the chimichurri up to 10 days ahead of time! Whether you make it ahead or not, you can save the fifteen minutes and buy jarred chimichurri. (It's unlikely you’ll find in the store with cilantro.)
- You can leave the skin on or off. It’s will slide right off after it’s baked.
- The baking time is in the instructions below, but FYI, typically, a good rule of thumb is about 10 minutes per inch of thickness.
How to Make it
- Preheat the oven to 375°F, and drizzle a 9 x 13 x 2-inch baking pan lightly with olive oil, or line it with parchment paper.
- Evenly divide the Chimichurri among the salmon fillets. Spread it thinly over the entire top surface.
- Place the salmon in the baking pan and bake in the preheated 375°F for about 10 to 12 minutes, depending on its thickness. If you're not sure it's done, just cut into the thickest part with a very sharp knife. The Chimichurri Salmon should flake apart.
How can you tell when salmon is done cooking?
- For most fish, and definitely salmon, it’s done when it’s still slightly translucent in the center. If you take it out of the oven at this stage, it’s likely to be perfect. A moment more and it could be on the dry side.
- It should flake apart when poked with a fork. If it doesn’t, it’s either still too raw, or it's overcooked.
- Please take a look at the image below of the bite of salmon on the fork. Notice how it changes color? It’s more opaque on the edges and more of a bright orange towards the center, where it’s less cooked.
Serving Suggestions
- Chimichurri Salmon is absolutely fantastic served over Coconut Cilantro Rice. It’s subtly sweet and perfect to soak up any of the sauce that escapes the salmon. I serve it with this almost every time I make it.
- Along with the rice, almost any sautéed green vegetable is great.
- These three together make for a perfect bowl.
Other Delicious Salmon Recipes
- Avocado Salmon Bowl
- Olive Oil Poached Salmon
- Cabbage Wrapped Salmon
- Blackened Mexican Salmon
- Salmon Burgers with Lemon and Dill
Can you make it ahead?
Only the sauce can be made ahead (up to 10 days!). The salmon is definitely at its best right out of the oven.
I hope you love Chimichurri Salmon as mush as my family and I do.
Baked Chimichurri Salmon Recipe
Ingredients
- olive oil for the pan
- ⅓ cup Cilantro Chimichurri (click here for the recipe)
- 6 approximately (5-ounce) salmon fillets (skin on or off)
Instructions
- Set oven and prepare pan. Preheat the oven to 375°F, and drizzle a 9 x 13 x 2-inch baking pan lightly with olive oil, or line it with parchment paper.
- Assemble. Evenly divide the Cilantro Chimichurri among the salmon fillets. Spread it thinly over the entire top surface.
- Bake. Place the salmon in the baking pan and bake in the preheated 375°F for about 10 to 12 minutes, depending on its thickness. It should still be slightly translucent in the center. If you're not sure it's done, just cut into the thickest part with a very sharp knife. It should almost flake apart.
NOTES
NUTRITION
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angiesrecipes
Chimichurri is such a wonderful sauce. I love to pair it with so many things...yours with salmon looks terrific!
valentina
Thank you, Angie! I agree -- it goes with so many things. 🙂 ~Valentina
Marissa
I've been craving salmon lately and we're always up for chimichurri! Definitely need to give this a try! Thank you, Valentina!
valentina
Thanks, Marissa. Hope you love it! 🙂 ~Valentina
Mimi
I’m a huge cilantro fan, and I love chimichurri. When we were in Peru last year there were so many varieties of chimichurri, and I had to taste them all! Like some were red. Anyway, love this salmon dish.
valentina
Red chimichurri! I'm so intrigued and hope to come across it someday. I might just have to plan a trip to Peru. Actually, it's high on my list of places I'd love to visit. Thanks, Mimi. 🙂 Valentina
Eha
A simple and delightful meal indeed ! Coriander is immensely popular in Australia already because of its prevalence in our Asian dishes and chimichurri sauce must be used here as often as it is in its native Argentina. Brown nutty rice and steamed bok choi, surely our most used vegetable, would round this for a taste sensation . . . . . .
valentina
Thank you, Eha. I adore corriander! In almost any form and in any cuisine. I hope you're having a lovely weekend! 🙂 ~Valentina
David Scott Allen
This is definitely a recipe I want to try soon. As soon as I saw it, I thought I was going to make it for guests this weekend… However, one of the guests is one of “those” people who cannot abide cilantro. Sigh. So perhaps just for Mark and me.
valentina
Ha! You just made me laugh. It's a funny (and I think somewhat scientific) thing with people loving or hating cilantro. Hope you and Mark are enjoying the weekend. 🙂 ~Valentina
2pots2cook
Hello dear ! We are exploring northern Europe and this one is absolutely perfectly published to try here with the gang 🙂 Thank you so much dear !
valentina
Thank you, Davorka. How lovely to exploring in northern Europe. Hope everyone loves this. 🙂 ~Valentina
Dawn - Girl Heart Food
Wow! This looks like it would pack a punch in the ol' flavour department!! Perfect for a weeknight dinner or entertaining. I'm sure it would go over so well, especially when paired with a glass of wine 🙂 Happy Monday!!
valentina
Ah yes, perfect with a lovely glass of wine. Happy Monday, to you, my friend! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
Those colors are stunning. This would make an impressive dinner and I love how easy it all comes together. Great combination of flavors.
valentina
Thanks so much, Kathy. It does come together easily. Enjoy! 🙂 ~Valentina
Flavia
I just made this salmon with chimichurri today and it's delicious!!! I made also the rice with coconut water, soooo good!!!
valentina
Thank you so much, Flavia! And the rice, too. Yay! This makes me happy. Enjoy. 🙂 ~Valentina
Ron
We love salmon and have Asian salmon rice bowl weekly, so this is a perfect new twist on a recipe we love. Fresh cilantro is a bit tricky here, but I have frozen in the freezer and will give that a try.
A fantastic tutorial for the proper baking of salmon, my favorite fish. I never order salmon in restaurants because it's inevitably overcooked. Well done.
valentina
What an excellent tradition -- I think we need to have an Asian salmon rice bowl weekly, too. Great idea. Hope you love this one, Ron. Thank you for visiting and checking out the recipe. 🙂 ~Valentina
David @ Spiced
We've been eating a lot of fish recently, and I've totally rediscovered a love for salmon! However, you have to mix it up still, and adding the cilantro chimmichurri on top is a great idea. Talk about flavor explosion! Thanks for the tip, Valentina!
valentina
Thanks, David. An explosion, it is. 😉 Cheers! ~Valentina
Kim Lange
How delicious this looks! Love that cilantro sauce! Pinning! xo
valentina
Thanks, Kim! Hope you love it! 🙂 ~Valentina
Coco in the Kitchen
What a stunning, healthy and delicious dish! Perfect for a weeknight. I can't wait to make it...TONIGHT!
valentina
Thank you so my, Colette. I hope you loved it! 🙂 ~Valentina
Kelly | Foodtasia
Valentina, this salmon with chimichurri looks fantastic! So much flavor! And it would be so wonderful over coconut rice!
valentina
It's my favorite side to have with it. The rice is subtly sweet which is great with the little bit of heat in the chimichurri. Thanks so much, Kelly, as always. 🙂 ~Valentina
Linger, Kristy Murray
Cilantro Chimichurri and salmon ... does it get any better than this? I don't think so. Salmon is one of my "go-to" fish choices. And not only is this a truly beautiful dish, but it is so simple. Those are the best kind of recipes. I can't wait to pull out the salmon from my freezer and make your Baked Chimichurri Salmon.
valentina
Thank you, Kristy. I hope you love this recipe. Awesome to have salmon at the ready. 🙂 ~Valentina