Zesty Grilled Salmon with Dill Chimichurri
Grilled Salmon With Dill Chimichurri
Grilled Salmon With Dill Chimichurri
Ingredients
- Cooking oil (for grilling)
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1 serrano pepper, cut in half, seeds discarded, minced
- ½ cup of finely chopped dill and/or parsley
- ¼ cup plus 2 tablespoons of high-quality extra-virgin olive oil
- ¼ cup plus 1 tablespoon of red wine vinegar
- 1½ teaspoons of sugar
- ¼ teaspoon of crushed red pepper flakes
- ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt, plus additional
- 2 lemons, separated
- 4 salmon fillets with skin, 6–8 ounces each, pin bones removed, dried with paper towels
Instructions
Step 1
To start, get your grill ready by preheating it to medium-high heat. While that’s heating up, take a paper towel and dip it in vegetable oil. Carefully oil the grill grates to prevent sticking. Now, let’s whip up that delicious dill chimichurri. In a small bowl, combine 1 finely chopped shallot, 2 minced garlic cloves, and 1 halved and finely chopped serrano chile (make sure to remove the seeds for a milder flavor). Add in ½ cup of finely chopped dill and/or parsley, along with ¼ cup plus 2 tablespoons of extra-virgin olive oil. Then, stir in ¼ cup plus 1 tablespoon of red wine vinegar, 1½ teaspoons of sugar, ¼ teaspoon of crushed red pepper flakes, and ½ teaspoon of Diamond Crystal or ¼ teaspoon of Morton kosher salt. For a bright touch, cut 1½ lemons into 8 slices, removing any seeds as you go. Set these aside for later. Squeeze the juice from the remaining half lemon into your chimichurri mixture and mix everything well. This vibrant sauce is going to elevate your salmon!
Step 2
To start, season your four salmon fillets, each weighing between 6 to 8 ounces, with a generous sprinkle of salt. Make sure to remove any pin bones and pat the fillets dry with paper towels to ensure they grill beautifully. Next, take 3 tablespoons of the chimichurri sauce and transfer it to a small bowl for later use. Now, it's time to coat the salmon! Use the remaining 3 tablespoons of chimichurri to brush the fillets all over, ensuring each piece is evenly covered. When you're ready to grill, arrange the fillets on the grate with the skin side facing up. Grill them for about 30 seconds, just long enough for those lovely char marks to form and for the salmon to release easily from the grate. They should still look quite raw in the center at this point, so don’t worry! Once grilled, carefully transfer the fillets to a baking sheet, placing them skin side down.
Step 3
To get started, grab those reserved lemon slices and lay them down in pairs on the grill grate, making sure they’re snug against each other. This will create a lovely, zesty base for your salmon. Now, carefully place each salmon fillet skin side down right on top of the lemon slices, ensuring that the fillets aren’t touching the grate—this helps prevent sticking and adds a fantastic citrus flavor. Once everything is set, cover your grill and let the salmon cook for about 13 to 18 minutes. You’ll know it’s done when the flesh flakes easily with a fork and has that beautiful, opaque color. When it’s ready, gently transfer the salmon to a platter, tucking those lemon slices around the fish for a pop of color and flavor if you like. To finish, drizzle some of that delightful dill chimichurri over the top, and keep the rest handy for serving on the side. Enjoy the vibrant flavors!
Nutrition Information
My Tip
For perfectly grilled salmon, make sure to pat the fillets dry before seasoning with salt and chimichurri. This helps achieve that beautiful golden crust and prevents sticking, allowing the salmon to release easily from the grill.
Leftovers
To store leftover grilled salmon with dill chimichurri, place it in a shallow glass container to help maintain its moisture and flavor. It will stay fresh in the fridge for up to three days. When you're ready to enjoy it again, gently reheat the salmon in a skillet over low heat, adding a splash of olive oil to keep it from drying out.
Make It Your Own
For a fresh twist, try swapping the salmon for grilled eggplant slices. Brush them with vegetable oil and season with salt before grilling, then top with the dill chimichurri for a delicious vegetarian option!