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Home » Main Courses » Fish & Shellfish Main Courses » Baked Chimichurri Salmon

Baked Chimichurri Salmon

Jan 16, 2020 · by Valentina · 30 Comments

This post may contain affiliate links.

Jump to Recipe

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.

Fillet of Cilantro Chimichurri Salmon on rice in black bowl over rice.

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 fillet on parchment with a tiny bowl of chimichurri
  • 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
Small brown ceramic bowl with bright green chimichurri with chili flakes on top and a tiny wooden spoon.

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.

Large fillet of salmon with a thin spread of chimichurri on top.

- 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.
One bite of baked salmon on a fork with chimichurri.

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
Fillet of Cilantro Chimichurri Salmon on rice in black bowl over rice.

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.

Fillet of Cilantro Chimichurri Salmon on rice in black bowl over rice.

Baked Chimichurri Salmon Recipe

Valentina K. Wein
Baked Chimichurri Salmon is full of delicious, fresh ingredients and it’s so easy to make. Perfect for a busy weeknight, and beautiful and impressive enough for a weekend dinner party.
*The chimichurri should be made before you begin. Recipe is linked below.
5 from 11 votes
Print
Prep Time 3 minutes mins
Cook Time 12 minutes mins
Making the Chimichurri 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Argentinian
Servings 6
Calories 361 kcal

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

Nutritional information is only an estimate.

NUTRITION

Calories: 361kcal | Carbohydrates: 3g | Protein: 30g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 81mg | Sodium: 449mg | Potassium: 695mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Calcium: 84mg | Iron: 1mg
Keywords light and healthy recipes, unique salmon recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

More Fish & Shellfish Main Courses

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  • Three baked Rockfish Fillets on white platter with fresh thyme and lemon slices.
    Rockfish Recipe (Baked with Lemon)
  • Top view of a black ceramic bowl filled with salmon, broccoli and tiny potatoes.
    Chili Crunch Salmon Bites with Broccoli and Potatoes
  • Top view of one Chilean Sea Bass fillet with a caper butter sauce on top, on a what and blue plate.
    Pan-Seared Chilean Sea Bass (Patagonian Toothfish)

Reader Interactions

Comments

  1. angiesrecipes

    January 17, 2020 at 1:38 am

    Chimichurri is such a wonderful sauce. I love to pair it with so many things...yours with salmon looks terrific!

    Reply
    • valentina

      January 19, 2020 at 5:59 pm

      Thank you, Angie! I agree -- it goes with so many things. 🙂 ~Valentina

      Reply
  2. Marissa

    January 17, 2020 at 11:37 am

    5 stars
    I've been craving salmon lately and we're always up for chimichurri! Definitely need to give this a try! Thank you, Valentina!

    Reply
    • valentina

      January 19, 2020 at 5:59 pm

      Thanks, Marissa. Hope you love it! 🙂 ~Valentina

      Reply
  3. Mimi

    January 17, 2020 at 2:39 pm

    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.

    Reply
    • valentina

      January 19, 2020 at 3:30 pm

      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

      Reply
  4. Eha

    January 17, 2020 at 3:36 pm

    5 stars
    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 . . . . . .

    Reply
    • valentina

      January 19, 2020 at 3:28 pm

      Thank you, Eha. I adore corriander! In almost any form and in any cuisine. I hope you're having a lovely weekend! 🙂 ~Valentina

      Reply
  5. David Scott Allen

    January 18, 2020 at 7:11 am

    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.

    Reply
    • valentina

      January 19, 2020 at 3:14 pm

      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

      Reply
  6. 2pots2cook

    January 20, 2020 at 3:13 am

    5 stars
    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 !

    Reply
    • valentina

      January 20, 2020 at 6:17 pm

      Thank you, Davorka. How lovely to exploring in northern Europe. Hope everyone loves this. 🙂 ~Valentina

      Reply
  7. Dawn - Girl Heart Food

    January 20, 2020 at 5:45 am

    5 stars
    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!!

    Reply
    • valentina

      January 20, 2020 at 6:18 pm

      Ah yes, perfect with a lovely glass of wine. Happy Monday, to you, my friend! 🙂 ~Valentina

      Reply
  8. Kathy @ Beyond the Chicken Coop

    January 20, 2020 at 7:00 am

    5 stars
    Those colors are stunning. This would make an impressive dinner and I love how easy it all comes together. Great combination of flavors.

    Reply
    • valentina

      January 20, 2020 at 7:26 pm

      Thanks so much, Kathy. It does come together easily. Enjoy! 🙂 ~Valentina

      Reply
  9. Flavia

    January 20, 2020 at 2:21 pm

    5 stars
    I just made this salmon with chimichurri today and it's delicious!!! I made also the rice with coconut water, soooo good!!!

    Reply
    • valentina

      January 20, 2020 at 6:14 pm

      Thank you so much, Flavia! And the rice, too. Yay! This makes me happy. Enjoy. 🙂 ~Valentina

      Reply
  10. Ron

    January 21, 2020 at 1:16 am

    5 stars
    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.

    Reply
    • valentina

      January 21, 2020 at 5:25 pm

      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

      Reply
  11. David @ Spiced

    January 21, 2020 at 4:28 am

    5 stars
    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!

    Reply
    • valentina

      January 21, 2020 at 5:24 pm

      Thanks, David. An explosion, it is. 😉 Cheers! ~Valentina

      Reply
  12. Kim Lange

    January 21, 2020 at 10:19 am

    5 stars
    How delicious this looks! Love that cilantro sauce! Pinning! xo

    Reply
    • valentina

      January 21, 2020 at 5:21 pm

      Thanks, Kim! Hope you love it! 🙂 ~Valentina

      Reply
  13. Coco in the Kitchen

    January 22, 2020 at 1:15 pm

    What a stunning, healthy and delicious dish! Perfect for a weeknight. I can't wait to make it...TONIGHT!

    Reply
    • valentina

      January 24, 2020 at 11:34 pm

      Thank you so my, Colette. I hope you loved it! 🙂 ~Valentina

      Reply
  14. Kelly | Foodtasia

    January 23, 2020 at 11:03 am

    5 stars
    Valentina, this salmon with chimichurri looks fantastic! So much flavor! And it would be so wonderful over coconut rice!

    Reply
    • valentina

      January 24, 2020 at 11:23 pm

      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

      Reply
  15. Linger, Kristy Murray

    September 12, 2022 at 4:56 am

    5 stars
    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.

    Reply
    • valentina

      September 18, 2022 at 2:07 pm

      Thank you, Kristy. I hope you love this recipe. Awesome to have salmon at the ready. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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Fillet of cilantro chimichurri baked salmon on rice in black bowl