Grilled Salmon with Citrus Chimichurri

This grilled salmon is simple enough for a weeknight but the citrus chimichurri makes it something special. Fresh cilantro and parsley are mixed with shallot, garlic, orange and lemon for a bright, punchy sauce that gets spooned generously over smoky grilled salmon. And make extra chimichurri—you’re going to want to put it on everything.

Yield: 4 salmon fillets

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Citrus Chimichurri

• 1 large shallot, finely diced

• 1 garlic clove, finely grated

• ½ cup fresh cilantro, chopped

• ½ cup fresh flat-leaf parsley, chopped

• Zest and juice of 1 large orange

• Zest and juice of 1 large lemon

• ¼ cup extra-virgin olive oil

• Diamond Crystal kosher salt, to taste

• Freshly ground black pepper, to taste

For the Salmon

• 1 pound skin-on salmon, cut into 4 fillets

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Diamond Crystal kosher salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Make the citrus chimichurri. In a medium bowl, combine the shallot, garlic, cilantro, parsley, orange zest and juice, lemon zest and juice, and olive oil. Season generously with kosher salt and black pepper and stir to combine. Set aside while you prepare the salmon—the longer it sits, the better it gets.

2. Preheat the grill to about 450°F.

3. While the grill heats, pat the salmon fillets dry. Season evenly with the paprika, garlic powder, onion powder, kosher salt and black pepper.

4. Place the salmon flesh-side down on the hot grill and cook for 4 minutes without moving.

5. Rotate each fillet 45 degrees, keeping the flesh-side down, and cook for another 4 minutes to create crisscross grill marks.

6. Flip the salmon so it is skin-side down and cook for another 8 minutes, or until the salmon is cooked to your desired doneness.

7. Transfer the salmon to a clean plate and generously spoon the citrus chimichurri over the top. Serve immediately.

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Serving Suggestions

Serve With:

• Grilled asparagus

• Tomato and burrata salad

• Grilled or roasted vegetables

• Crispy potatoes

• A simple green salad

• Crusty bread for soaking up extra chimichurri

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Storage

Store leftover salmon and citrus chimichurri separately in airtight containers in the refrigerator. The salmon will keep for up to 3 days, while the chimichurri is best enjoyed within 3–4 days.

Let the chimichurri come closer to room temperature and give it a good stir before serving, as the olive oil may firm up in the refrigerator.

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Maddie's Tip

Make the chimichurri first. Giving it even 15–20 minutes to sit before serving allows the shallot and garlic to mellow and all those citrusy, herby flavors to come together. Better yet, make it a little ahead of time—and don’t limit it to salmon. Spoon the leftovers over grilled chicken, vegetables or salad, or dunk some crusty bread straight into it.