Chimichurri Salmon Is My New Favorite Fish Recipe

Chimichurri salmon is two recipes in one: a simply seasoned salmon filet combined with chimichurri, an Argentine sauce made of parsley, oregano, scallions, garlic, chili peppers, vinegar, oil, and salt. It’s healthy, easy to prepare, and great for meal planning!

I discovered this recipe almost by accident. I was looking for a more exciting option than salmon with tartar sauce, which was my go-to. I only wish I tried this sooner! It’s one of my new favorite Weight Watchers dinner recipes, at only 1 Point. 

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• Serving Size: 1 salmon fillet with chimichurri sauce (1bout 150 g.)
• Number of Servings: 4
• Time to Cook: 12-15
• 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients in Chimichurri Salmon

For the Salmon:

• 4 salmon fillets (about 6 oz / 170 g each)
• 1/2 teaspoon salt (2 g)
• 1/4 teaspoon black pepper (1 g)
• 1 tablespoon olive oil (15 ml)

For the Chimichurri Sauce:

• 1/2 cup curly parsley, finely chopped (30 g)
• 2 garlic cloves, minced (6 g)
• 1/2 teaspoon salt (2 g)
• 2 tablespoons scallions, finely chopped (10 g)
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped (1 g / 3 g)
• 1 small chili pepper, finely chopped (optional) (5 g)
• 2 tablespoons distilled vinegar (30 ml
• 2 tablespoons olive oil (30 ml)

Instructions for making Chimichurri Salmon

1. Prepare the Chimichurri Sauce: In a small bowl, combine the chopped parsley, minced garlic, salt, chopped scallions, oregano, and chili pepper (if using). Stir in the distilled vinegar and olive oil. Mix well to combine. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld while you prepare the salmon.
2. Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
3. Cook the Salmon: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, place the salmon fillets skin-side down (if the skin is on) and cook for about 5-6 minutes, until the edges start turning opaque. Flip the fillets carefully and cook for another 4-5 minutes, or until the salmon is fully cooked and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
4. Serve: Transfer the cooked salmon fillets to serving plates. Spoon the chimichurri sauce generously over each fillet. Serve immediately with your choice of side dishes, such as roasted vegetables, or a fresh salad.

Tips and Tricks Section for Making Chimichurri Salmon

• Marinate the salmon for half an hour before cooking; salt and pepper will suffice.
• Add vinegar gradually to the chimichurri and taste to adjust. Not everyone prefers the same level of tanginess.
• If making a large batch of chimichurri, ensure at least 50% of the liquid is vinegar.
• Store it for up to two weeks in the fridge in a clean, dry glass jar, but it must have enough acidity or oil content.
• Resist the temptation to blend the herbs for speed—this drastically changes the chimichurri’s flavor and texture.

Related Recipes

Chicken Chimichurri

Salmon piccata

Salmon in the air fryer

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Chimichurri Salmon

Servings: 4

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

A simple and delicious salmon filet recipe with an Argentinian Chimichuri sauce.

Ingredients 

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For the Salmon:

• ▢ 4 salmon fillets, about 6 oz / 170 g each
• ▢ 1/2 teaspoon salt, 2 g
• ▢ 1/4 teaspoon black pepper, 1 g
• ▢ 1 tablespoon olive oil, 15 ml

For the Chimichurri Sauce:

• ▢ 1/2 cup curly parsley, finely chopped (30 g)
• ▢ 2 garlic cloves, minced (6 g)
• ▢ 1/2 teaspoon salt, 2 g
• ▢ 2 tablespoons scallions, finely chopped (10 g)
• ▢ 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped (1 g / 3 g)
• ▢ 1 small chili pepper, finely chopped (optional) (5 g)
• ▢ 2 tablespoons distilled vinegar (30 ml
• ▢ 2 tablespoons olive oil, 30 ml

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Instructions 

• Prepare the Chimichurri Sauce: In a small bowl, combine the chopped parsley, minced garlic, salt, chopped scallions, oregano, and chili pepper (if using). Stir in the distilled vinegar and olive oil. Mix well to combine. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld while you prepare the salmon.
• Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
• Cook the Salmon: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, place the salmon fillets skin-side down (if the skin is on) and cook for about 5-6 minutes, until the edges start turning opaque. Flip the fillets carefully and cook for another 4-5 minutes, or until the salmon is fully cooked and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
• Serve: Transfer the cooked salmon fillets to serving plates. Spoon the chimichurri sauce generously over each fillet. Serve immediately with your choice of side dishes, such as roasted vegetables, or a fresh salad.

Notes

1 WW Point per serving. 

Nutrition

Serving: 215gCalories: 323kcalCarbohydrates: 2.7gProtein: 36gFat: 18gSaturated Fat: 2.9gCholesterol: 78mgSodium: 716mgPotassium: 725mgFiber: 0.7gSugar: 0.8gCalcium: 36mgIron: 1.5mg

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

Additional Info

Course: Main Course

Cuisine: Argentinian

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