Pan Seared Salmon with Chimichurri Sauce
This pan seared salmon with chimichurri sauce is an easy 20-minute dinner made with golden salmon filets and a bright parsley garlic chimichurri.
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?
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