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Fillet of Cilantro Chimichurri Salmon on rice in black bowl

Baked Cilantro Chimichurri Salmon

Valentina K. Wein
Baked Cilantro Chimichurri Salmon is full of delicious, fresh ingredients and it’s ridiculously easy to make. Perfect for a busy weeknight, and definitely beautiful and impressive enough for a weekend dinner party.
Please note that the chimichurri should be made before you're ready to bake the salmon. It can be made just prior, or up to four days ahead of time. Here's the recipe.
5 from 10 votes
Prep Time 3 mins
Cook Time 12 mins
Making the Chimichurri 15 mins
Total Time 30 mins
Course Main Course
Cuisine Argentinian
Servings 6
Calories 338 kcal



  • Preheat the oven to 375°F, and drizzle a 9 x 13 x 2-inch baking pan lightly with olive oil.
  • Evenly divide the Cilantro 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. It should still be slightly transluscent 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.
Keywords fish for dinner party, light and healthy recipes
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