Grilled Salmon With Chimichurri is a delicious and healthy dish featuring perfectly grilled salmon fillets topped with fresh and vibrant chimichurri sauce made from parsley, garlic, olive oil, and vinegar.
Grilled salmon is a classic dish that never fails to impress with its rich, buttery texture and subtle, smoky flavor. But when paired with chimichurri, the experience is taken to a whole new level. This vibrant, herbaceous sauce brings a burst of tangy freshness that complements the richness of the salmon perfectly.
Chimichurri, a sauce traditionally from Argentina, is made from a blend of parsley, garlic, vinegar, olive oil, and a touch of red pepper flakes. It’s bright, zesty, and slightly spicy, with an herbal kick that cuts through the fatty richness of grilled meats. When drizzled over salmon, the bold flavors of chimichurri not only enhance the fish but also create a stunning contrast that elevates the dish to something truly special.
Grilling the salmon adds a charred, smoky depth to the fish that pairs beautifully with the fresh and zesty chimichurri sauce. Whether you cook it on the grill or in a skillet, the salmon should be seared until the skin is crispy and the flesh is tender, but still moist. The key is to not overcook it—grilled salmon should be flaky and juicy, making each bite melt in your mouth.
This dish is incredibly versatile and pairs well with a variety of sides. You can serve it with a simple salad, roasted vegetables, or even a side of quinoa or rice to round out the meal. The vibrant, tangy chimichurri can be a welcome contrast to the richness of side dishes, while adding an extra layer of excitement.
Grilled salmon with chimichurri is perfect for both casual dinners and more formal occasions. It’s easy to prepare yet feels indulgent, making it a great option for weeknights or weekend gatherings. The balance of smoky, tender fish with the bold, fresh sauce is sure to leave everyone at the table asking for seconds.
Whether you’re a fan of grilled fish or looking for something new to try, this combination of grilled salmon and chimichurri is a dish you’ll want to add to your regular meal rotation. It’s fresh, flavorful, and utterly satisfying.
Ingredients
- 4 fillets salmon skin-on or skinless
- 1/2 cup olive oil extra virgin
- 1 cup parsley fresh, chopped
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes optional
- to taste salt
- to taste black pepper freshly ground
Instructions
- Preheat grill to medium-high heat.
- Season salmon fillets with salt and black pepper.
- Grill salmon for 4-5 minutes on each side, until salmon is cooked through and has grill marks.
- In a medium bowl, combine olive oil, parsley, garlic, red wine vinegar, and red pepper flakes to make the chimichurri sauce.
- Serve grilled salmon fillets topped with chimichurri sauce.
Nutrition
This was delicious! So easy to make and perfect for summer BBQs.
Good but could be better. Also I kept mixing up red pepper flakes with paprika lol. Either way, the salmon was pretty good—4/5?
Pretty easy recipe. I got confused with the cooking time, thought it was 4-5 hours!! Crazy haha! It turned out great after all.
meh, too sour for me. The vinegar overpowered the fish a bit. Maybe reduce it?
Huh, I didn’t think it was too sour at all… maybe your vinegar was extra strong? Try using less or balance with a bit more olive oil/parsley.
Good point—4 tsp-ish of vinegar can be punchy. I usually cut the red wine vinegar to 2–3 tbsp and add a squeeze of lemon only if it needs brightness.
This chimichurri is so punchy—garlic + vinegar + parsley is exactly my vibe. Grilled salmon came out flaky and not dry. 10/10 again.
My uncle make salmon dish like this but used lemon instead. Still great!
Yummm! Just what I needed for a quick dinner. I didn’t have fresh parsley, but used dried and it still tasted good!
Just a suggestion, but I think lemon would work better than vinegar 🤔. But it was still good.
I love lemon too! It adds such a fresh kick. 😍 But honestly, vinegar has its own charm in chimichurri! Both are great options!
Simple and quick dinner for a weeknight. My kids loved it!!
This sounds delicious! I’m always looking for quick meals for my family. Can’t wait to try it!
I didn’t have red wine vinegar so I used apple cider vinegar and… it was kinda tangy. Still tasty though, my wife called it “farmhouse fancy.”
Apple cider vinegar is honestly a solid swap—glad it still came out tangy. “Farmhouse fancy” is the perfect description 😄
Wait… red wine vinegar for chimichurri?? I always use plain white vinegar and it turns out fine. But apple cider might be sweeter, so just be careful not to overshoot the tang.
The red pepper flakes make it pop! I used extra because I like heat. Next time I’ll add a squeeze of lemon too, but that’s just me.
Yes!! The red pepper flakes are the best part. I also like a little extra heat—makes the chimichurri feel way more alive. Lemon squeeze would probably be killer too. 😋
Too much oil if ya ask me! I used less and it turned out fine. Also, what’s the point of red pepper flakes? They just make it spicy.
It was ok, but I think I overcooked the fish. Taste was good with the chimichurri mix, though.
I messed up the garlic—minced too much and it got harsh. Still ate it though. Flavor improved with more parsley.
Simple and delicious! The garlic in the chimichurri really stands out. Could eat this every day!
Not bad! I liked the flavors, but my sauce ended up a bit oily. Next time I’ll cut the olive oil down just slightly.
Thanks! Yeah, chimichurri can get a little oily depending on the salmon and how thick you pour it on. Cutting the olive oil slightly next time sounds like a great tweak.
I dunno, I used the full 1/2 cup and it was fine for me, maybe your parsley was too wet? Also I grill mine like 8 minutes total, not 4-5 each side… but hey, at least the flavor was good!
Meh, the sauce didn’t really do it for me. Maybe try lemon instead of vinegar next time?
I personally love the chimichurri! It adds such a nice flavor to the salmon. But hey, if you prefer lemon, that’s cool too! Everyone has their own taste.
Lemon instead of vinegar? Sounds weird to me. Chimichurri ain’t for everyone I guess. But at least you tried it!
Only took me twenty mins, quick and easy! I will def make this again.
Glad you found it easy! It really is a winner for a quick dinner. What sides did you serve it with?
So easy to make! My family loved it, and it looked fancy too. Will make again for sure!
I’m glad to hear it! This recipe is a game changer! My kids loved it too!
Pretty simple and honestly the ratios are nice. I wish it had a note on how to tell doneness (like flake with fork / internal temp), but overall solid.
This grilled salmon is AMAZING! The chimichurri really adds flavor. Will make again!
I didn’t really like it much. The sauce was too strong for me. Maybe I did it wrong?
Totally agree! That chimichurri is a game changer. Can’t wait to make it again too!
This was pretty good but I think 4-5 minutes each side is a little long for my grill. Next time I’ll start checking earlier. Still tasty though!
I’ve never even heard of chimichurri before. Is it really that good? Kids were not fans of the green sauce.
The olive oil and red wine vinegar combo was surprisingly tasty!
Eh, could do better. Not impressive, I prefer my salmon baked with lemon instead.
Baked salmon is good too, but you should give this chimichurri a chance! It adds a nice kick.
Grilling salmon is like, super easy but it always sticks to the grill, idk why?
Maybe try oiling the grill before you put the salmon on? It helps with sticking! 🐟
I don’t know about that chimichurri stuff. Is it really necessary? Just a little salt and pepper works fine. 😒
Easy to follow instructions, but I thought the sauce was too oily. More vinegar next time.
I did not like it. The garlic was too strong for my taste. Would not recommend.
Soo good! I can’t believe how easy it was! 😍
I totally agree! It’s super easy and delicious! 😋
Meh, I’ve had better salmon. My grandma makes it better without all this fuss.
Not bad, but mine stuck to the grates even though I heated everything. Next time I’ll oil the grill more carefully.
Good catch—oiling the grill helps a ton. I usually also oil the salmon lightly (and make sure the grates are hot/clean). Sorry yours stuck!
I used dried parsley because I didn’t have fresh. It was… okay. Won’t do that again. Fresh parsley makes a big difference.
Hmm I kinda get it, but I’ve used dried parsley before and it was fine? Maybe I just used more and let it sit in the vinegar/olive oil longer. I think the key is rehydrating it a bit.
Totally agree—fresh parsley is the whole vibe for chimichurri. Dried just tastes kinda flat/woody to me. Next time try grabbing a small bunch, even frozen works better than dried.
lol came out great!!!
I think u can use any fish instead of salmon, right? It should work fine. I will try it with tilapia.
Not gonna lie, I was skeptical about putting raw garlic in the sauce with vinegar, but it mellowed out. Next time I’ll maybe use a bit less pepper flakes.
This grilled salmon was a hit at our BBQ! The chimichurri gave it such a nice flavor. Will definitely make it again!
Sounds delicious! I love chimichurri with salmon. Can’t wait to try it!
This salmon recipe is amazing! The chimichurri sauce really adds a flavor kick. Definitely making this again. 😊
Grilled salmon? I thought you were supposed to bake it? Hmm.
I don’t usually measure anything and I kinda just eyeballed the ingredients… but it still tasted amazing. Go by your taste for salt and vinegar.
That’s exactly how I cook chimichurri too—eyeballing is the way. I’m glad it still came out great. The red wine vinegar really makes it pop!
I tried “go by taste” and I overdid the vinegar 😅 ended up a bit sour. Next time I’ll start with less and adjust. Still, grilled salmon + chimichurri is legit.
The sauce is my favorite part. I added a little extra vinegar and it tasted restaurant-level. Great recipe!
I’m not sure about the red wine vinegar amount—mine was kinda sharp like salad dressing. I’d add less vinegar next time or more oil/parsley to balance.
I tried this and it was ok, but I think I overcooked the salmon. Need a better guide on timing.
It was still good, right? Salmon can be forgiving sometimes. Just keep practicing and you’ll nail it!
I know how you feel! Timing with salmon can be tricky. Maybe try using a thermometer next time to get it just right.
Idk, parsley + garlic + vinegar sounds healthy but also kinda harsh? I followed it exactly and it grew on me. Maybe let the chimichurri sit 10 min.
Made this last night—chimichurri is bright and garlicky in the best way. I used a little extra vinegar and it really popped.
The instructions were easy to follow. But my salmon turned out kinda dry. Maybe I cooked it too long?
Eww, what’s with the green sauce? Not a fan. Keep it simple people!
Grilled salmon is my fav! I added some lemon zest to the sauce and it was delish! 🌟
Lemon zest sounds like a great idea! I’ll have to try that next time. 🌼
I don’t know if salmon needs all that fancy stuff. Just some salt and pepper works fine, right?
Only 4-5 minutes each side?? Mine took longer, maybe my grill runs cold. I think it’s good but not foolproof.
I followed it pretty much, but I only had lime vinegar (or just lime juice). Still tasted fresh. Next time I’ll add the pepper flakes for a little more kick.
Nice! Lime juice definitely makes sense in chimichurri—fresh and tangy. I like your idea about the pepper flakes too; they really wake it up without overpowering the garlic.
Delicious! I added some thyme to the sauce and it was even better. Highly recommend that!
Chimichurri is too strong for me. I think I prefer a milder sauce.
The instructions are simple, which I like. However, I think “medium-high” is too vague—my grill runs hot and the outside got charred before the inside cooked.
Quick question—does the salmon skin need to be on? I used skinless and it stuck a little even though I oiled the grates.
I followed it but my grill was hotter than medium-high, so the outside got cooked before the center. Maybe lower heat + cover?
Yeah, that happens when the grill runs hotter than “medium-high.” Lowering the heat and covering (or finishing with indirect heat) should help the center catch up without burning the outside. Also, thickness matters—4-5 min per side is more of a guideline.
Simple and tasty. I used regular vinegar because I was out of red wine vinegar and it was still good, just less fancy.
Good to know! I’ve only got plain vinegar on hand most of the time, so this makes it easier. Red wine vinegar is nice but not required, I guess.
I followed the recipe but didn’t have red wine vinegar, used apple cider instead. Still tasted good, but not quite the same.
Simple and tasty, but I burned my first side because my grill runs hot. Still saved it and the chimichurri fixed everything.
Glad it still worked out! My grill runs hot too—now I do medium and keep an eye on the first side. Chimichurri really is magic.
5 stars for the simplicity. Also, my kids actually asked for “the green topping” lol.
Haha “the green topping” is the best—kids always know what’s good. 😄 The chimichurri really pulls it all together. 5 stars!
This grilled salmon was AMAZING! The chimichurri added a perfect zing. Definitely making this again!
I totally agree! The chimichurri really brings out the flavor of the salmon. I can’t believe how simple yet delicious this dish is!
Sounds good, but I always thought salmon was better baked. Grillin it seems a bit risky. What if it gets dry?
I tried this, but the salmon turned out dry. Maybe I grilled it too long? Not sure about the chimichurri part either.
I had the same issue with the chimichurri once. Don’t give up—maybe try adding some lemon juice to brighten it up!
It sounds like you might have overcooked the salmon. It’s really easy to do! I usually check it a minute or two earlier than the suggested time.
Why do you need to preheat grill?? Just throw it on and cook!
Salmon is too fishy for me, but my husband loved it. He said the sauce was great!
Made this last night—chimichurri smelled amazing. I grilled mine a tiny bit less since my fillets were thin, and it still turned out perfect. Great, fresh flavor.
I tried this but my chimichurri came out kinda sour… maybe I used too much vinegar? Next time I’ll do less. Still tasty though, salmon was good on the grill.
Glad it worked for thin fillets! I love that chimichurri smell—mine always makes the whole kitchen feel like summer. 🌿🐟
Who puts vinegar on fish? This is toxic! Never again.
Vinegar isn’t toxic! It actually adds flavor to the dish. You should give it a try before judging!
Why do people like this awful sauce? It’s too garlicky and just… weird. Never doing this again.
Awful? Really? I thought it was amazing! Just don’t add so much garlic if you don’t like it. It’s all about balance, I guess.
I gotta disagree with you! The garlic adds such a nice flavor and the chimichurri is so fresh. Maybe try using less garlic next time?
This recipe is AMAZING! The chimichurri adds such flavor to the salmon. Definitely a keeper!
Delicious!! Salmon was perfect. Chimichurri could be spicier tho 😅
Nice recipe. But I used canned salmon instead of fresh and it still worked fine! 😅
This recipe was fantastic! The chimichurri sauce really took it to the next level. Will definitely make again!
Made this tonight and it turned out awesome—chimichurri is super fresh and the vinegar really brightens the salmon. I left the pepper flakes out for my kid and it was still great.
Not for me. Fish is fish, chimichurry or not. I prefer a burger.
Everyone has their taste, but you might be missing out on the salmon’s flavor with that chimichurri! It’s not just ‘fish’, it’s GOOD fish!
Nah, burgers are way better. Fish just smells funny, even if it’s grilled. Don’t even get me started on that sauce.
Not gonna lie, I was skeptical about putting that much garlic in chimichurri with salmon… but it works. Next time I’ll use a little less red pepper flakes.
Yummm! I love chimichuri, I drizzle it on everything! Thanks for the recipe!
Did someone say red wine vinegar? I used apple cider instead. Tasted fine!
Apple cider works too! Nice to see someone experimenting. Cheers! 🍏
I accidentally grilled mine skin-side down first for longer than 5 minutes and it kinda stuck, but the flavor was still amazing. Tip: oil the grates!
Not bad, but I think 1/4 cup vinegar is a lot. Mine was kinda tangy to the point I wanted more oil. Maybe 2-3 tbsp would be perfect.
Totally agree—1/4 cup vinegar felt pretty sharp to me too. I’ll try 2-3 tbsp next time and balance it with a bit more olive oil. Great idea.
I kinda liked the tang but yeah, if you want it less punchy just add vinegar slow. I usually taste the sauce before I pour it on, so it don’t get too sour. 1/4 cup might be too much for some palates.
I don’t really like fish, but my husband loved it. So yeah, it’s good if you like salmon, I guess!
Glad your husband enjoyed it! Salmon is definitely an acquired taste for some. Maybe try a different dish next time?
Pretty tasty, but 4-5 minutes per side felt short for my thick fillets. I had to add a couple minutes. Still worth it though.
Made this tonight—so fresh and bright. The chimichurri is basically a cheat code for flavor, and the garlic + vinegar combo is perfect with salmon.
Totally agree—chimichurri on salmon is such a cheat code. I’ve tried it with parsley + garlic before, but the red wine vinegar really makes it pop.
I followed the steps pretty closely, but 4-5 minutes a side felt a little long for my grill. Still turned out great though—lots of grill marks and juicy inside.
Mine fell apart on the grill. I guess I didn’t watch it close enough. Kinda disappointed, but will try again.
Don’t worry! It happens to the best of us. Maybe try flipping them more gently next time?
This chimichurri combo sounds legit—parsley + garlic + vinegar is such a bright punch. I’ll try it next weekend on the grill.
Nice! Parsley + garlic + vinegar is the perfect tang for salmon. I usually let the chimichurri sit 10–15 min so the flavors blend—hope it turns out great next weekend!
Medium-high grill for 4-5 minutes each side felt a bit long for my thin fillets. Mine got slightly overdone, but the flavor was great.
Yeah, 4–5 minutes each side might be a lot depending on thickness—thin fillets can go from perfect to dry fast. Glad the chimichurri saved it though!
I dunno… my salmon always take like 10 min total? 4-5 each side is for thick ones. Maybe your grill runs hot. Still, chimichurri on salmon is never wrong 😄
I grilled it and the skin stuck a little. Maybe my grates weren’t clean? The chimichurri saved it, but I was annoyed at first.
Ok but like… 1 cup parsley is a lot. I accidentally put like half a cup and it tasted weaker. Learn from me 😅
Honestly, I think that “1 cup parsley” is for a good, punchy chimichurri. But half a cup could definitely taste milder—like you said 😅
Love the honesty 😂. I always eyeball stuff and it’s never exact, but I’m convinced parsley volume matters. Next time I’ll just measure.
Really easy and quick recipe! Tried it last night and my whole family loved it. A keeper for sure. 👍
Delicious. Waited too long to flip and it stuck a little, but the flavor makes up for it.
Grilled salmon is for fancy dinners, not for everyday! Who has time for all this chopping and mixing?.
I’m not usually a salmon person, but this made me convert. The sauce is bright and herby—like restaurant-level.
Same here—I barely touch salmon either, but the chimichurri sounds super legit. That bright, herby sauce is usually the whole point. Going to try it exactly as written.
I don’t really like salmon.. but my boyfriend loved it! I guess it’s a hit.
Wow 😋
Not gonna lie, I’m skeptical about throwing that much garlic into parsley. But I tried it and it mellowed nicely. The sauce tasted like it belonged on steak too.
Made this last night—so fresh and garlicky. The red wine vinegar really brightens everything. Grill timing worked out for my fillets too. 10/10.
Love hearing this! The red wine vinegar is definitely the “brighten it up” step—glad it nailed it for you. Also nice on the grill timing for the fillets 👏
I was skeptical about the 4-5 minutes each side (mine is thicker), but it still turned out great. Next time I’ll start checking earlier and pull it as soon as it flakes.
Eh, it was okay. I might try it again with a different fish. 🤷♀️
I thought it was delicious! The chimichurri really makes it pop. Maybe you just didn’t grill it long enough?
I dunno, salmon is salmon! You can’t go wrong with it. Have you ever tried it with lemon? 🙂
Really flavorful but I think 4–5 minutes per side is a bit optimistic for thick fillets. Mine needed closer to 8 on the first side.
Totally agree—4–5 minutes per side didn’t cut it for me with thick fillets. I went closer to 7–8 and it finally felt right. Still tasted amazing though!
I dunno… I followed it exactly and mine was done in 5 each side? Maybe my fillets were thinner. Chimichurri was fire 🔥
Salmon should be served with fries! Come on, people! Who eats it with sauces?
I think it’s really weird to use sauce like that. Fish should be paired with something simple, not all these herbs and stuff. Just fry it up and put it on a plate!
Fries? Seriously? That’s just wrong! Salmon and fries don’t go together at all. You gotta give chimichurri a chance, it’s so good!
Okay so I left out the garlic (forgot) and it was still tasty, but not as vibrant. So yeah, garlic really matters here.
So good! Made it with rice and veggies. My mom always makes salmon, but this chimichurri is 100% better.
Salmon came out juicy with nice grill marks. I’m saving this. My family asked for seconds (and didn’t even complain about the garlic).
Salmon is overrated. Why not just put some fancy dressing on chicken instead? 👎
Really good balance of flavors. I used skin-on and it didn’t stick once I preheated the grill well. Next time I might add a squeeze of lemon just because I love extra zing.
Not bad, but mine came out a bit dry. I think my grill was hotter than medium-high. Still flavorful, just needed less time.
4-5 minutes each side? That depends on the thickness, guys. Otherwise it’s gonna be dry. Just sayin’.
Totally agree—thickness makes a huge difference. I usually go by doneness instead of the exact minutes, like flake test near the thickest part.
I’m a sauce person so I wanted more chimichurri—like 2x. Also added lemon zest and it turned out even better. Just saying.
Totally agree—chimichurri is the best part. 2x sounds perfect. I bet the lemon zest adds a nice brightness.
I’m not usually a chimichurri person, but this was actually great. I used skinless salmon and it still had good flavor. Next time I’ll add a little more parsley.
I don’t get why everyone loves chimichurri—this was kinda sharp from the vinegar for me. Still ate it though.
The cook time surprised me—4-5 min per side almost dried mine out. Maybe my grill runs hot? Still tasty, but I’d reduce time or watch internal temp.
Totally agree—4–5 min per side can be too long depending on grill heat and fillet thickness. If yours dried out, I’d start checking at like 3–4 min per side and go by internal temp (I usually pull around 125–130°F / 52–54°C).
Huh, I always do 4–5 min and it comes out juicy for me. Maybe it was thicker/more fat than yours or your grill is running hotter. Next time try medium instead of medium-high (or just cover it to slow the cook).
I followed the recipe and the sauce tasted amazing, but my salmon was a bit dry. Maybe my fillets were thinner. Any tips for keeping it juicy?
Maybe your grill was too hot? I always get dry salmon when I blast it on high. Try medium heat and keep the skin on—if you score it lightly first, it seems to hold together better. If you want, baste with a tiny bit of the olive oil right before flipping.
Glad the sauce hit! For juicier salmon, I’d check the timing—4-5 min per side can overdo it depending on thickness. I usually pull it when it flakes but still looks a little glossy in the center. Also pat the fillets dry and don’t oversalt before grilling (salt draws out moisture).
I was skeptical about using red pepper flakes because I don’t like spicy stuff… but it was subtle and not overpowering. Worked for me.
I was worried the red pepper flakes would mess it up too, but maybe I used less? Either way it turned out really good. Next time I’ll add a little more garlic though.
Same here—I’m not a “spicy” person, but those red pepper flakes don’t make it hot-hot. I love that it stays subtle and lets the chimichurri flavor shine.
Can we talk about the vinegar? I was worried it’d be too sharp, but it mellowed after mixing with oil. Love it.
I followed it exactly and it turned out… okay. My chimichurri was too sharp from the vinegar, like I could taste nothing else. Maybe I should’ve used less vinegar.
I made it for dinner and everyone went back for seconds. The vinegar really wakes everything up. Will do again.
This is like restaurant food at home. The parsley garlic vibe is unreal. My family actually asked for seconds (rare!).
1 question: do I have to flip the salmon? I grilled once and it stuck a lot 😅
This tastes like restaurant food. The chimichurri sauce is what makes it. I served it with rice and it was perfect.
Made this last night—so bright and garlicky. The chimichurri clings to the salmon perfectly. I used skin-on and it came out juicy with real grill marks.
5 minutes each side seems too much—mine dried out a little. Also I didn’t have fresh parsley so I used dried and it tasted kinda flat.
Good point—4–5 min per side can be too long depending on thickness. I usually do closer to ~3–4 min each side for thinner fillets so it stays juicy. Also yeah, fresh parsley really helps; dried tends to get “muted” unless you bump it up and let the chimichurri sit a bit so the flavor blooms. Still tasty though!
The recipe is pretty straightforward, but 4–5 minutes per side feels a little short. Mine was thicker and needed longer. Sauce was bomb though.