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Fillet of Cilantro Chimichurri Salmon on rice in black bowl

Baked Cilantro Chimichurri Salmon

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.

Course Main Course
Cuisine Argentinian
Keyword fish for dinner party, light and healthy recipes
Prep Time 3 minutes
Cook Time 12 minutes
Making the Chimichurri 15 minutes
Total Time 30 minutes
Servings 6
Calories 338 kcal
Author Valentina K. Wein



  1. Preheat the oven to 375°F, and drizzle a 9 x 13 x 2-inch baking pan lightly with olive oil.

  2. Evenly divide the Cilantro Chimichurri among the salmon fillets. Spread it thinly over the entire top surface.

  3. 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.