Seared salmon that’s finished in the oven and then topped with fresh chimichurri make this a great healthy weeknight meal.
Usually when Lauren and I make fish, it ends up being salmon. It’s just always been our go-to for seafood. I can’t really explain why. We just love the taste and I love how versatile it is. For the longest time I would buy frozen salmon and then cook on a night when we felt like something quick and easy, but healthy. But now we live a block away from the best seafood in the area – Gibby’s. When you can literally walk and pick up some fresh seafood, then be back at the house in under 5 minutes, it’s hard to pass up.
Because of that I’ve moved on from frozen salmon and always buy fresh – with the skin on! Why buy fish with skin on? Because if you cook it right, you get some super crispy skin that just adds to the texture. And while salmon is great on its own, this homemade chimichurri complements it perfectly. Lauren actually went as far to say this is her favorite way to eat salmon.
So if you’re craving something that is not only healthy, but can be made in under 30 minutes, this chimichurri salmon is the perfect meal.
What Ingredients are in this Chimichurri Salmon Recipe?
- Unsalted butter
- Salt and black pepper
- Produce – Italian parsley, jalapeno, garlic, lime
- Olive oil
- Red wine vinegar
Which Salmon is Healthiest for You?
Wild Alaskan salmon is the healthiest salmon available today. Since there are safe fishing practices used to capture them and they are wild, their natural diet actually mean the calorie and fat content is lower compared to farmed salmon. Yes farmed salmon is cheaper but isn’t as good for you.
Do I Have to Make Homemade Chimichurri?
No, but it’s super simple to make. However if you don’t have the time or want to chop everything, most grocery stores these days carry jarred chimichurri. And if they don’t, pesto is a good substitute.
Other Seafood Recipes
- 4 (6 oz) salmon filets, skin on
- 2 tbsp unsalted butter
- salt and black pepper
- 1 cup fresh Italian parsley, finely chopped
- 1/2 jalapeno, seeds removed and finely chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- juice from 1/2 lime
- 1/4 tsp sea salt
- Make the chimichurri first. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally you want to let it sit for more than 2 hours, if time allows.
- You can also throw all the ingredients except for the olive oil in food processor and puree. Then slowly add olive oil until combined.
- Preheat oven to 400°F. In cast iron skillet or ovenproof skillet heat 2 tbsp butter over high heat. Place salmon skin side down. Cook for 3 minutes to brown the skin and spoon some of the melted butter over the top of the fish as it cooks.
- Transfer skillet to oven and roast until the fish is just cooked through, about 8-10 minutes. Serve with 2 tbsp chimichurri over each piece of salmon.