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Three perfectly grilled salmon fillets generously topped with vibrant green chimichurri sauce, served on a white plate with lemon wedges.
Reda

Pan-Seared Salmon with Vibrant Chimichurri

This fresh, flavorful pan-seared salmon recipe is elevated by a bright, zesty homemade chimichurri sauce. It's quick enough for a weeknight but elegant enough for guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Latin American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1/2 cup fresh flat-leaf parsley packed, finely chopped
  • 2 tbsp fresh oregano finely chopped (or 1 tsp dried)
  • 2 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes or to taste
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
For the Salmon
  • 2 salmon fillets 6 oz each, skin-on or off
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 lemon wedges for serving

Equipment

  • Food processor
  • Large skillet
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Chimichurri
  1. In a small mixing bowl, combine the finely chopped fresh flat-leaf parsley, finely chopped fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and black pepper. Whisk well to combine all ingredients.
  2. Taste the chimichurri and adjust seasoning as needed. Set aside to allow the flavors to meld while you prepare the salmon.
Prepare and Cook the Salmon
  1. Thoroughly pat the salmon fillets dry with paper towels. This helps achieve a crispy skin. Season both sides generously with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet (cast iron or stainless steel works best) over medium-high heat until it shimmers and just begins to smoke.
  3. Carefully place the salmon fillets skin-side down (if applicable) into the hot skillet. Cook for 4-5 minutes, undisturbed, until the skin is crispy and golden brown. If cooking skinless, cook the presentation side down first.
  4. Flip the salmon fillets and continue to cook for another 3-5 minutes, depending on their thickness, until cooked through to your desired doneness (internal temperature reaches 145°F / 63°C).
  5. Remove the cooked salmon from the skillet and let it rest for a minute or two on a plate.
Serve
  1. Spoon a generous amount of the vibrant chimichurri sauce over each salmon fillet. Serve immediately with fresh lemon wedges on the side.

Notes

For best flavor, make the chimichurri sauce at least 30 minutes in advance, or even a day ahead. Store in an airtight container in the refrigerator and bring to room temperature before serving.
If you prefer to use an air fryer, season the salmon fillets and cook at 400°F (200°C) for 10-14 minutes, flipping halfway, or until desired doneness is reached.
This salmon with chimichurri pairs wonderfully with roasted asparagus, a simple green salad, or a side of cilantro lime rice.