Tender and flaky Chimichurri Baked Salmon coated in a delicious garlicky herb sauce that makes the perfect weeknight dinner!  This dish is healthy, easy to prepare, and ready in under 20 minutes!

Oh how I love a good chimichurri sauce in the summertime!  This sauce is just perfect with EVERYTHING, but I especially love it spooned on top of baked salmon.  A mix of fresh herbs, tons of garlic, a bit of spice and tangy lemon juice make this an absolutely delicious meal that you can actually feel GOOD about eating!  One of the many reasons I love cooking salmon is because it takes little to no time at all to cook which is perfect for busy weeknights.  For this recipe I chose to bake my salmon in the oven, but you could, of course, grill it or even cook it in a skillet.

Why You’ll Love this Recipe

  • Fresh, delicious and healthy packed with omega-3s!
  • The salmon is easy to prepare and made in under 20 minutes.
  • Spoon extra chimichurri sauce over veggies, roasted potatoes and more!
  • This sauce also tastes great on chicken, shrimp or steak.

Ingredients You’ll Need

  • salmon – you’ll want four 6 oz evenly sized fillets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen fillets too.  Just make sure the salmon is thawed if you are using frozen fillets.
  • olive oil – used to coat the salmon before baking to make the tops of the salmon nice and crisp.
  • lemon – I like to squeeze a little lemon juice over top to really brighten up the whole dish!  Alternatively, you could also use lime juice in place of the lemon for a different flavor.
  • salt + black pepper – adds flavor
  • chimichurri sauce – the star of this dish and you’ll love this fresh chimichurri sauce spooned over top of the salmon!  A delicious combination of fresh parsley and basil (cilantro would taste great too!), shallot, garlic, olive oil, red wine vinegar, lemon juice and crushed red pepper flakes for a kick of spice.  So delicious!

How to Make Chimichurri Salmon

  1. Prepare the salmon.  Place salmon skin side down, on a rimmed baking sheet lined with parchment paper or lightly sprayed with oil and brush the tops with a little olive oil.  Squeeze about a half of a lemon over top and generously season with salt and pepper.
  2. Bake the salmon.  Bake salmon in the oven at 425 degrees F for 8 to 10 minutes per inch of thickness then turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.  You’ll know the salmon is done when it easily flakes with a fork and a meat thermometer inserted into the thickest part of the fillet reads 145 degrees F.
  3. Make the chimichurri sauce. While the salmon is baking, combine all the ingredients for the chimichurri sauce in a food processor or blender and blend until chopped.
  4. Serve and enjoy. Let the salmon rest for 5 minutes after baking then spoon about 2 tablespoons of chimichurri sauce over top of the fillets.  You can also spoon extra sauce over veggies or roasted potatoes!

Prepping and Storage

Leftover salmon can be stored in a sealed, airtight container for 2 to 3 days in the fridge while the chimichurri sauce will last up to 2 weeks in the fridge.  You can easily reheat the salmon in the oven wrapped in foil at 325 degrees F for about 5 minutes or simply warm it up in the microwave.  I also love adding this leftover salmon to a salad for a protein-packed lunch!

How to Serve Chimichurri Salmon

  • Assemble salmon bowls served over brown rice, cauliflower rice, quinoa or other grain.
  • This chimichurri sauce tastes amazing drizzled over roasted potatoes and veggies.
  • Make it a salad with some leafy greens and use the chimichurri sauce as salad dressing.
  • Serve with this summer salad that is full of cherry tomatoes, corn and red onion for the perfect meal.

More Salmon Recipes You’ll Love

Hope you all enjoy this Easy Chimichurri Baked Salmon and if you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

5 from 3 votes

Easy Chimichurri Baked Salmon

This deliciously EASY Chimichurri Baked Salmon makes the perfect weeknight dinner that’s healthy, easy to prepare, and ready in under 20 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients 

  • 4 (6 oz) salmon fillets, fresh or frozen, thawed
  • 1 Tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper, to taste
  • 1/2 cup chimichurri sauce
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Instructions 

  • Preheat oven to 425 degrees F. Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray.
  • Place salmon skin side down and brush the tops with a little olive oil.  Squeeze about a half of a lemon over top and generously season with salt and pepper.
  • Bake salmon in the oven for 8 to 10 minutes per inch of thickness then turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.  You’ll know the salmon is done when it easily flakes with a fork and a meat thermometer inserted into the thickest part of the fillet reads 145 degrees F.
  • While the salmon is baking, combine all the ingredients for the chimichurri sauce in a food processor or blender and blend until chopped.
  • Let the salmon rest for 5 minutes after baking then spoon about 2 tablespoons of chimichurri sauce over top of the fillets.  Serve and enjoy!

Nutrition

Serving: 1salmon fillet + 2 Tbsp chimichurri | Calories: 396kcal | Carbohydrates: 3.4g | Protein: 44.5g | Fat: 21.9g | Saturated Fat: 3.3g | Sodium: 452.1mg | Fiber: 0.9g | Sugar: 0.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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18 Comments

  1. Elizabeth Skene says:

    When using olive oil in chimichurri sauce is it the light cooking oil or the darker extra virgin?

    1. Kelly says:

      Either one would work, but I usually use EVOO 🙂