This Pan Seared Salmon with Chimichurri Sauce is one of those dinners that looks like it took much more effort than it actually did. The salmon gets a simple salt-and-pepper seasoning and a golden sear in a hot skillet, then it's finished with a bright, garlicky parsley chimichurri that makes the whole dish feel fresh and restaurant-worthy.
I love a good salmon dinner for busy weeknights because it cooks quickly, pairs with almost anything, and doesn't need a complicated marinade to taste good. The chimichurri is really what makes this recipe special. It's herby, tangy, a little punchy from the garlic and vinegar, and exactly the kind of sauce I want spooned over a rich piece of salmon.
As a cookbook author and professional recipe developer, I always come back to recipes like this because they're simple but still feel elevated. Serve this salmon with roasted potatoes, rice, couscous, grilled vegetables, or a simple salad, and you have a fresh, flavorful dinner in about 20 minutes.
If you're looking for more salmon recipes, check out our: Lemon Pepper Salmon, Lemon Dill Salmon, and Sesame Salmon with Grilled Zucchini recipes.
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Why We Love This Recipe
- It feels elevated without being fussy:Â A good pan sear and a fresh sauce make this feel special, but the recipe itself is very simple.
- The chimichurri does the heavy lifting:Â Parsley, garlic, oregano, red wine vinegar, lemon, and olive oil add so much flavor without needing a long marinade.
- It's weeknight-friendly:Â Salmon cooks quickly, and the sauce can be made ahead of time.
Chimichurri Salmon Ingredients
- Salmon filets:Â Use 4 salmon filets, about 6 ounces each. Skin-on or skinless salmon both work here.
- Olive oil:Â Helps the salmon sear and get golden in the skillet. Avocado oil also works well.
- Italian flat-leaf parsley:Â This is the base of the sauce. Flat-leaf parsley has a fresh, clean flavor that works really well with salmon.
- Garlic:Â Use 3-4 cloves. You want the sauce to have that classic garlic bite, but not so much that it takes over the whole dish.
- Shallot:Â I like shallot here instead of white onion because it's softer and a little more delicate in a raw sauce.
- Oregano:Â Use 1 tablespoon fresh oregano or 1 teaspoon dried oregano. Dried herbs are more concentrated, so you don't need as much.
- Red wine vinegar:Â Adds the tangy flavor that makes chimichurri so good.
- Lemon juice:Â Brightens everything up and pairs perfectly with the salmon.
- Red pepper flakes:Â Optional, but I love a small pinch for a little warmth.
Directions
Make the chimichurri
Add the parsley, garlic, shallot, oregano, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes to a food processor. Pulse until everything is finely chopped.
Stream in the olive oil and pulse a few more times until the sauce comes together. Don't blend it completely smooth. Chimichurri should have some texture and look a little rustic.
Season the salmon
Pat the salmon filets very dry with paper towels. Season both sides with coarse sea salt and black pepper.
This step is simple, but it matters. Dry salmon will sear better and get that golden crust instead of steaming in the pan.
Sear the salmon
Heat the olive oil in a large nonstick skillet or cast iron skillet over medium heat. Once the oil is shimmering, add the salmon.
If using skin-on salmon, place the filets skin-side down first and cook for 4-5 minutes. Flip and cook for another 2-3 minutes, or until the salmon is cooked to your liking.
If using skinless salmon, place the presentation side down first and cook for 3-4 minutes. Flip and cook for another 2-3 minutes.
Serve
Transfer the salmon to plates and spoon the chimichurri over the top. Serve immediately.
Tina's Top Tips for the Best Salmon Chimichurri
- Pat the salmon dry before cooking. This is the easiest way to get a better sear.
- Let the pan heat up before adding the fish. The oil should be shimmering, but not smoking.
- Don't move the salmon around too much. Let it cook undisturbed so it can get golden.
- Pulse the chimichurri instead of blending it smooth. You want it to be textured and spoonable.
- For medium salmon, cook to 125-130°F. For well done salmon, cook to 145°F.
Substitutions and Variations
- Use cilantro:Â For a slightly different flavor, swap part of the parsley for cilantro. Our cilantro parsley chimichurri is great!
- Make it spicier:Â Add more red pepper flakes or a finely chopped chili.
- Use lime instead of lemon:Â Lime juice gives the sauce a slightly different citrus flavor and works really well with the herbs.
- Bake the salmon: If you prefer, bake the salmon at 400°F for 10-12 minutes, then spoon the chimichurri over the top.
- Try the chimichurri with another protein:Â This sauce is also delicious with shrimp, steak, chicken, roasted potatoes, or grilled vegetables.
What to Serve with Salmon Chimichurri
This salmon goes with so many easy sides. For a weeknight dinner, I love it with roasted potatoes, rice, couscous, or a simple green salad. The chimichurri is also great spooned over vegetables, so roasted asparagus, zucchini, or green beans would all be delicious.
If you want it to feel a little more complete, serve the salmon over rice or couscous with extra chimichurri on top. It turns into a really easy, fresh dinner bowl.
Storage and Reheating
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- Store leftover chimichurri separately in an airtight container in the refrigerator for up to 4 days. The olive oil may firm up in the fridge, so let the sauce sit at room temperature for a few minutes before serving.
- To reheat salmon, warm it gently in a skillet over low heat or in a 275°F oven until just heated through. Leftover salmon is also delicious cold over a salad or grain bowl.
Frequently Asked Questions
Chimichurri is a fresh herb sauce made with parsley, garlic, oregano, vinegar, olive oil, and seasonings. It's bright, tangy, and full of flavor.
Yes. You can make chimichurri up to 2 days in advance and store it in the refrigerator. The flavor gets even better as it sits.
Yes. Use 1 tablespoon fresh oregano or 1 teaspoon dried oregano. Dried oregano has a stronger flavor, so you need less
Pan Seared Salmon with Chimichurri Sauce
Ingredients
For the Salmon
- 4 salmon filets about 6 ounces each
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon coarse sea salt
- ½ teaspoon black pepper
For the Chimichurri
- 1 bunch Italian flat-leaf parsley stems trimmed
- 3 -4 garlic cloves
- 1 small shallot or ¼ cup chopped red onion
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- ¾ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Juice of ½ lemon
- ¼ teaspoon coarse sea salt plus more to taste
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
Instructions
- Make the chimichurri: Add the parsley, garlic, shallot, oregano, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes to a food processor. Pulse until finely chopped, then stream in the olive oil and pulse just until combined. Taste and adjust seasoning as needed. Set aside.
- Season the salmon: Pat the salmon filets dry with paper towels. Season both sides with salt and pepper.
- Sear the salmon: Heat the oil in a large nonstick or cast iron skillet over medium heat. Once the oil is shimmering, add the salmon skin-side down. Cook for 4-5 minutes, then flip and cook for another 2-3 minutes, or until the salmon flakes easily with a fork.
- Serve: Spoon the chimichurri over the salmon and serve immediately.
Notes
- For the best texture, pulse the chimichurri instead of blending it completely smooth.
- If using skinless salmon, sear the presentation side first for the prettiest golden crust.
- Chimichurri can be made up to 2 days in advance and stored in the refrigerator.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Kay says
The salmon and chimichurri taste so good together! I added a few chilli flakes too.
Tasting With Tina says
Oh love that idea, that would make it delicious!
Sunrita says
Absolutely love this recipe. It was simple and delicious. A good quality salmon and fresh parsley made a lot of difference to the taste
Tasting With Tina says
Thank you, I totally agree!
Raquel says
So good and so easy to make!
Tasting With Tina says
Thank you!
Alexandra says
Such a delicious combination of flavours - will make again for sure!
Tasting With Tina says
Yay so happy about that!!
Lizet Bowen says
Oh, so delicious! the chimichurri sauce was perfect!
Tasting With Tina says
So happy you enjoyed the recipe!
Addison says
These flavors are so fresh! And the chimichurri sauce is to die for!
Tasting With Tina says
Yesss the chimichurri sauce is the star!
Jessica Stroup says
How awesome! I love this so much!
Tasting With Tina says
Thank you!
Caroline Hoffman says
Love this recipe! I have made this a few times and it is a big hit. The sauce is the best part and is sooo fresh!!
Tasting With Tina says
Thanks Caroline! So happy you like it! It's one of my favorite easy recipes too. 🙂