- 4 (6 oz) salmon fillets, skin on
- 1 c parsley (tightly packed)
- ½ c fresh oregano (tightly packed)
- 2 garlic cloves
- 1 lime, freshly squeezed
- ½ tsp kosher salt
- ⅛ c extra virgin olive oil, plus more for grilling
Prepare grill for direct cooking over medium high. Remove salmon from refrigerator.
While grill heats, make the chimichurri. Pulse next 5 ingredients in food processor until roughly chopped. Stir in olive oil.
Once grill is ready, brush salmon with oil and season with salt and pepper. Oil grill grates to avoid sticking. Grill salmon, skin side-down, for 5-6 minutes. Flip and continue cooking another 3-5 minutes or until your desired level of doneness. Top with chimichurri and serve immediately.
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