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
- 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.
- 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.
- 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.
- 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
- Chili Lime Salmon
- Maple Dijon Glazed Salmon
- Hummus Crusted Salmon with Lemon Arugula Salad
- Ginger Basil Salmon in Foil
- Sheet Pan Ginger Soy Glazed Salmon
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!
Easy Chimichurri Baked Salmon
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This has quickly become a staple in our home! I simply adore this recipe cuz baked salmon is so easy to make. It’s always a life saver for those days when I don’t wanna spend time cooking. I prefer to bake my salmon in the oven too. Can’t wait to add this chimichurri sauce to the dish (and dying to try it over roasted potatoes). It seems like a fantastic addition. Thank you so much for this treasure Kelly! The day wasn’t a total loss. Love your blog and look forward to your new awesome ideas.
p.s. I should definitely try your other salmon dishes. All of them look so appetizing!