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Salmon with Chimichurri

Salmon with Chimichurri

A classic salmon fillet featuring a bright, fresh sauce

Sharp, pesto-like chimichurri works well with bold flavors. It’s a nice change from the more familiar ways of cooking salmon. A friendly word of warning: chimichurri is highly addictive. You’ll soon be spreading it on steak, chicken, French bread, fresh vegetables, and just about anything else that’s edible. This recipe is featured in John Motoviloff’s cookbook, “Wild Rice Goose and Other Dishes of the Upper Midwest.”

Salmon with Chimichurri

This fresh recipe uses the bold flavor of chimichurri to add a new dimension to salmon
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Prep Time 15 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4


  • Grill


  • 1 lb salmon or trout steaks or fillets
  • 1 tbsp olive oil


  • ½ cup Italian parsley
  • ½ cup cilantro
  • ½ cup olive oil
  • 2 cloves garlic minced
  • cup red wine vinegar
  • ½ tsp cumin
  • ½ tsp salt
  • pinch sugar


  • Place all ingredients for chimichurri in food processor and chop until a smooth paste is formed; let this stand for 30 minutes in the refrigerator.
  • Preheat a gas grill or have coals ashed-over and ready to cook
  • Lightly coat each side of salmon pieces with olive oil, then cover with chimichurri
  • Cook fillets 5 minutes on each side
  • Serve with roasted potatoes, fruit or green salad, and a chilled rosé wine
Keyword Salmon
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