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Chimichurri Salmon

Chimichurri salmon
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This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby Argentinian sauce—these flavors were made for each other! It’s so quick and easy to make broiled, or you can try it baked or grilled.

Ingredients

Scale

For the salmon

  • 1 pound wild caught salmon fillets, skin on
  • Olive oil, for brushing
  • ½ teaspoon kosher salt, plus more for brining
  • Freshly ground black pepper

For the chimichurri

  • 3 tablespoons water
  • 1 teaspoon kosher salt
  • 6 garlic cloves, minced
  • 3/4 cup very finely chopped Italian parsley (1 bunch)
  • 1/4 cup finely chopped fresh oregano or cilantro leaves
  • 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
  • 3 tablespoons red wine vinegar
  • 1/3 cup olive oil

Instructions

  1. Brine the salmon (see Notes): In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Meanwhile if baking, preheat the oven to 400°F or if grilling preheat a grill to medium-high heat (375 to 450°F). Otherwise, skip this step and preheat the broiler in Step 3.
  2. Make the chimichurri: Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool. In a large bowl, stir together the minced garlic, Italian parsley, oregano, and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. 
  3. Preheat the broiler to high. 
  4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat the salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with the ½ teaspoon kosher salt and fresh ground pepper.
  5. Broil the salmon: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). See Notes for baking and grilling instructions. Remove from the oven. Serve topped with the chimichurri sauce.

Notes

Baked salmon: Bake 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.

Grilled salmon: Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F.

*Note on brining: The brining step helps to bring the salmon to room temperature, which is important when broiling to ensure the salmon is cooked through. It also seasons the salmon and helps to prevent albumin, the white stuff that sometimes rises to the surface of salmon when it cooks. 

Find it online: https://www.acouplecooks.com/chimichurri-salmon/