Grilled Salmon Perfection
Grilled Salmon With Dill Chimichurri
Grilled Salmon With Dill Chimichurri
Ingredients
- Oil for brushing the grill
- One shallot, chopped into tiny pieces
- Two cloves of garlic, minced into small bits
- A single serrano pepper, split in half, deseeded, and chopped finely
- A half cup of chopped fresh dill and/or parsley
- A quarter cup plus two tablespoons of high-quality olive oil
- A quarter cup plus one tablespoon of vinegar made from red wine
- One and a half teaspoons of granulated sugar
- A quarter teaspoon of dried red pepper flakes, crushed
- Half a teaspoon of Diamond Crystal salt or a quarter teaspoon of Morton kosher salt, with additional to taste
- Two lemons, to be used separately
- Four salmon fillets, each weighing six to eight ounces, with skin intact, pin bones taken out, and dried with paper towels
Instructions
Step 1
To get started with our Grilled Salmon With Dill Chimichurri, you'll want to fire up your grill to medium-high heat - we're talking around 400°F to 450°F. While that's heating up, take a moment to oil the grates with some vegetable oil to prevent sticking. Next, in a small bowl, whisk together the finely chopped shallot, garlic, and serrano chile - these aromatics will form the base of our fresh and tangy chimichurri sauce. As you mix, you'll start to smell the pungency of the garlic and the slight kick of the serrano chile, which will eventually mellow out with the addition of the other ingredients.
Step 2
Now it's time to get your salmon fillets ready for the grill. You'll want to start by seasoning your four 6-8 oz skin-on salmon fillets with salt - make sure to pat them dry first to help the salt stick. Next, take 3 tablespoons of that delicious Chimichurri and set it aside in a small bowl - you'll be using the rest of it later. Take the remaining Chimichurri and brush it all over your salmon fillets, making sure they're evenly coated - you want that amazing flavor to shine through in every bite. Now, place your fillets on the grill, skin side up, and cook for about 30 seconds - you're looking for a slight char and for them to release easily from the grate, they should still be quite raw at this point. Once you've got those nice grill marks, use a spatula to carefully transfer your fillets to a baking sheet, arranging them skin side down - this will help the skin crisp up nicely later on.
Step 3
Now it's time to get your salmon on the grill. To start, place those reserved lemon slices in pairs directly on the grate, making sure they're snug against each other - this will help infuse your salmon with that bright, citrusy flavor. Next, carefully place each salmon fillet on top of a pair of lemon slices, skin side down, taking care not to let the fillets touch the grate. You'll know they're done when they're cooked through and the flesh flakes easily with a fork, which should take about 13-18 minutes, depending on the heat of your grill and the thickness of your fillets.
Nutrition Information
My Tip
When grilling the salmon, make sure to coat the fillets evenly with the 3 Tbsp. of chimichurri. This helps create a nice crust on the fish.
Leftovers
To keep your grilled salmon fresh, store it in a shallow glass container in the fridge for up to 3 days. Reheat gently in the oven to preserve the crispy crust.
Make It Your Own
Swap the salmon for grilled shrimp and use lemon juice instead of red wine vinegar for a brighter flavor.
