Chimichurri Baked Salmon is an easy oven baked salmon recipe with a flavorful topping that can be done in minutes!
A simple salmon recipe that is just perfect for busy weeknights but also delicious and impressive enough to wow guests.
Baked salmon recipe
I think the best way to bake salmon is the way I was I taught as a child. And that is to bake salmon with mayo slathered over the fillet and topped with breadcrumbs, lemon, garlic, herbs and other flavorful toppings. Then cooked fast and hot. Baking salmon at 400 (or you can even bake salmon at 425!) quickly cooks the filet and locks in flavor and moisture. This oven cooked salmon method results in delicious, flavorful salmon filets, much like pan seared salmon, but much easier and with much less clean up. Simply toss out the foil or parchment from the baking pan and you’re done.
This baked salmon recipe is inspired by that favorite mayonnaise salmon recipe. Only instead of a mayo topping this easy baked salmon recipe is topped with chimichurri sauce.
A smear of chimichurri sauce and a hefty layer of charred thinly- sliced garlic and sweet onions add amazingly fresh flavor to this simple salmon recipe sealing in moisture ensuring this salmon will be perfectly cooked and flaky in minutes. A weeknight dinner dream that’s also perfectly appropriate for dinner parties!
- Salmon – fresh or frozen salmon. If using frozen salmon fillets simply defrost under a stream of cool water and they will be defrosted in minutes.
- Chimichurri sauce – chimichurri sauce a delicious fresh green condiment made from fresh parsley, garlic, vinegar and olive oil. Use either homemade chimichurri sauce or purchase chimichurri sauce from your local grocer. Use the chimichurri as a topping for salmon and also to serve alongside the cooked salmon.
- Onion – sweet onion, scallions, red onions or any other onions may be used in this baked salmon recipe.
- Garlic – fresh garlic cloves, thinly sliced.
- Salt and pepper
Step by step instructions
- Make chimichurri sauce up to two weeks ahead of time,by combining parsley, garlic, red pepper flakes, onion, vinegar and olive oil, and refrigerate until ready to use.
- Then preheat oven temp for salmon at 400 degrees and line a baking sheet with aluminum foil or parchment paper.
- Place salmon skin side down onto parchment or foil lined baking sheet. Use half of the chimichurri sauce for topping the salmon and reserve the remaining chimichurri to serve with the cooked salmon.
- Add a generous layer of sliced onions and garlic over the chimichurri coating and bake salmon. The cook time for salmon varies and baked salmon is done when the temperature of the salmon reaches about 130 degrees. Or you can know salmon is done when the flesh is set and still pink in the center but can easily be flaked with a fork. The cook time for this salmon recipe is about 10-14 minutes, depending on thickness of fish.
- Once salmon is done remove from oven and let rest for a few minutes. While still warm carefully lift salmon filet away from salmon skin and place on a platter or large plate.
- Serve salmon as desired with remaining chimichurri sauce on the side.
I prefer cooking salmon in oven, but this recipe also works great as a baked salmon in foil recipe or a grilled salmon recipe. To bake in foil or parchment simply season as the recipe calls for, wrap in foil and bake. Or grill skin side down coated with chimichurri, onions and garlic.
What to serve with salmon
Serve salmon with rice, potatoes or quinoa and steamed vegetables like broccoli, asparagus, or spinach. Or in a toasted corn tortilla with pickled red onions as chimichurri fish tacos.
How to store
Allow salmon to cool completely at room temperature. Cover tightly and store cooked salmon refrigerated for up to three days.
Cooked salmon is delicious served warm but it is also delicious eaten cold the next day as salmon sandwiches, wraps or even tacos. You can use the leftover salmon to make salmon cakes or serve over greens as a salmon salad.
Freeze cooked salmon for four to six months in freezer bags or vacuum seal bags. To freeze chimichurri salmon remove the onion topping before freezing. Then defrost in the refrigerator and use as desired.
- 1 ½ pounds salmon cut into 2-4 filets
- 1 cup chimichurri sauce (½ cup divided among filets and ½ cup reserved for serving
- 1 medium sweet onion thinly sliced
- 2 large garlic cloves thinly sliced
Chimichurri verde sauce
- 2 cups flat leaf parsley chopped, stems and leaves separated
- 6 cloves garlic peeled
- ½ teaspoon dried red pepper flakes
- 1 teaspoon 1 teaspoon sea salt or substitute ½ teaspoon Iodized salt
- ½ cup red wine vinegar or apple cider vinegar
- 1 cup olive oil
- ¼ small white onion
- Preheat oven to 400 degrees Fahrenheit.
- Place salmon fillets, skin side down, onto parchment or foil lined baking sheet. Divide chimichurri in half, using ½ cup to evenly coat the salmon filets and reserving remaining ½ cup for serving.
- Then top chimichurri-covered salmon with a generous layer of onions and garlic.
- Bake until just cooked through, when salmon reaches about 130 degrees or until flesh is set and still pink in the center but can easily be flaked with a fork. About 10-14 minutes depending on thickness of fish.
- Remove and carefully lift flesh away from skin. Serve with remaining chimichurri sauce on the side over a bed of mixed greens, with rice and steamed vegetables or use to make chimichurri salmon tacos, burgers or sandwiches.
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