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close-up of salmon with chimichurri in skillet

Chimichurri Salmon

Seared salmon that's finished in the oven and then topped with fresh chimichurri make this a great healthy weeknight meal.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 494kcal
Author Ryan Beck


Chimichurri Sauce

  • 1 cup fresh Italian parsley, finely chopped
  • ½ jalapeno, seeds removed and finely chopped
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • juice from ½ lime
  • ¼ teaspoon sea salt


  • 4 (6 oz) salmon filets, skin on
  • 2 tablespoon unsalted butter
  • salt and black pepper


Chimichurri Sauce

  • 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 tablespoon unsalted 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 tablespoon chimichurri over each piece of salmon.


  • Use wild salmon when possible. It is healthier for you and just tastes better.
  • For even crispier skin, lightly dust the skin side of the fillet with flour before placing them in the skillet.
  • Once salmon is added to the pan, cook undisturbed for 3 minutes so a nice crust forms before adding to the oven.
  • Don't add the chimichurri until after the salmon is cooked.
  • You know the salmon is done when it is opaque and easily flakes.


Serving: 1g | Calories: 494kcal | Carbohydrates: 4g | Protein: 43g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 22mg | Calcium: 3mg | Iron: 2mg