Lemon-Basil Chimichurri Salmon
Fresh salmon topped with a vibrant lemon-basil chimichurri made with parsley, garlic, chilli flakes and olive oil. Bright, flavourful and simple enough for a weeknight dinner.
Prep time
15 min
Cook time
10–15 min
Serves
Ingredients
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For the Salmon
- 4salmon fillets, about 5–6 ounces each
- 1 tbspolive oil
- ½ tspfine sea salt
- ¼ tspfreshly ground black pepper
- ½ tspgarlic powder
- For servinglemon wedges
For the Lemon-Basil Chimichurri
- ¾ cuplightly packed fresh parsley
- ½ cuplightly packed fresh basil leaves
- 1 smallgarlic clove
- 1 tspfinely grated lemon zest
- 2 tbspfresh lemon juice
- 1 tbspred wine vinegar
- ¼ tspred pepper flakes, or to taste
- ½ tspfine sea salt
- ⅓ cupextra-virgin olive oil
Ingredients
For the Salmon
- 4salmon fillets, about 5–6 ounces each
- 1 tbspolive oil
- ½ tspfine sea salt
- ¼ tspfreshly ground black pepper
- ½ tspgarlic powder
- For servinglemon wedges
For the Lemon-Basil Chimichurri
- ¾ cuplightly packed fresh parsley
- ½ cuplightly packed fresh basil leaves
- 1 smallgarlic clove
- 1 tspfinely grated lemon zest
- 2 tbspfresh lemon juice
- 1 tbspred wine vinegar
- ¼ tspred pepper flakes, or to taste
- ½ tspfine sea salt
- ⅓ cupextra-virgin olive oil
Instructions
Make the Chimichurri
- 1
Add the parsley, basil and garlic to a mini food processor. Pulse just until finely chopped, stopping before the herbs become a paste.
- 2
Transfer the herbs to a small bowl. Stir in the lemon zest, lemon juice, red wine vinegar, chilli flakes, salt and olive oil. Let the sauce sit for 10–15 minutes while you prepare the salmon.
Prepare the Salmon
- 1
Pat the fillets dry and rub them with olive oil. Season with salt, pepper and garlic powder.
Cook Using Your Preferred Method
- 1
Barbecue: Preheat the grill to medium-high. Place the salmon skin-side down and cook with the lid closed for 7–10 minutes, depending on thickness, until it flakes easily but remains moist in the centre.
- 2
Oven: Bake at 425°F for 10–14 minutes.
- 3
Air fryer: Cook at 400°F for 7–10 minutes.
- 4
Spoon the lemon-basil chimichurri generously over the warm salmon and serve with lemon wedges.
Melissa's Notes
For the best texture, cook the salmon just until it flakes easily in the centre. The chimichurri can be made a few hours ahead and kept refrigerated; bring it close to room temperature before serving.
This salmon pairs beautifully with Crispy Lemon-Thyme Roasted Russet Potatoes for a bright, comforting dinner.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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