Basil Chimichurri Salmon
Easy 20-Minute Dinner
I think I just found my new end-of-summer comfort food.
This Basil Chimichurri Salmon is light, fresh, tangy, and exactly what I want when it’s still ridiculously hot outside. The salmon is simply seasoned with salt and pepper and pan-seared until golden, then spooned with a basil-packed chimichurri that makes the whole thing taste way more exciting than the effort involved.
Serve it over rice with cucumbers and cherry tomatoes and, gosh, this is good. I can’t stop making it.
Keep the Salmon Simple
The chimichurri has so much flavor that the salmon doesn’t need much.
Season it generously with salt and pepper and sear it in a hot skillet until golden and crisp around the edges. You can also roast it in the oven if you’d rather let the oven do the work, although when it’s 90 degrees outside, I’m firmly on Team Skillet.
This Isn't Your Traditional Chimichurri
We’re taking some liberties here, and I’m very okay with that.
Fresh basil, garlic, shallots, apple cider vinegar, lemon juice and zest, olive oil, and red pepper flakes create a sauce that’s bright, tangy, herby, and just a little spicy.
Throw everything into a blender for the fast version, or finely chop it together on a cutting board for a more rustic chimichurri. Both are delicious. Choose your own Tuesday-night adventure.
You will love these recipes too!
Don't Overthink the Sides
This salmon doesn’t need much else.
I love serving it over warm rice with sliced cucumbers and cherry tomatoes. The warm salmon and rice with those cool, crunchy vegetables and fresh chimichurri is exactly the combination I want when it’s still blazing hot outside but I’m craving an actual dinner.
And yes, drizzle more chimichurri over the rice. That’s not even a question.
Make Extra Chimichurri. Trust Me.
The salmon might technically be the main event, but that basil chimichurri is going to end up on everything in your refrigerator.
Spoon it over grilled chicken, steak, roasted vegetables, eggs, or leftover rice. It’s also ridiculously good tossed with tomatoes for an instant little summer side dish.
Chef's Note
Don’t overcook the salmon. Pull it when the center is still slightly translucent and let the residual heat finish the job. And definitely make extra basil chimichurri. Future lunch will be very happy you did.
You will love these recipes too!
Don't miss a recipe
or blog post!
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
asil Chimichurri Salmon
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Dairy-Free, Gluten-Free
Description
This Basil Chimichurri Salmon is fresh, tangy, and ready in about 20 minutes. Serve the pan-seared salmon with rice, cucumbers, cherry tomatoes, and an easy homemade basil chimichurri for a light gluten-free summer dinner.
Ingredients
- 2-4 filets of salmon, patted dry
- 1/2 teaspoon each salt and black pepper
- 1 cup cherry tomatoes, cut in half
- 1 cucumber, sliced thinly
- 1 cup jasmine rice, cooked according to package instructions
Basil Chimichurri
- 2 large handfuls of fresh basil
- 1 tablespoon shallots, roughly chopped
- 1 garlic clove
- 1/3 cup olive oil
- juice from 1 lemon
- zest from 1 lemon
- 3 tablespoons champagne vinegar
- 1/2 teaspoon salt
- 1 large pinch red pepper flakes
- optional: 1-2 teaspoons honey (if you like it sweeter)
Get Recipe Ingredients
Instructions
- Heat up a non-stick over medium-high heat. Sprinkle the salmon with salt and pepper. When the pan is hot, add the salmon (skin side up) to the pan. Leave an inch or so of space between each filet. Cook for 6 minutes or until the salmon is crispy brown on the underside. Flip over carefully (I like to use a fish spatula or metal spatula). Cook for 4 minutes or until the center is cooked to your liking.
- Blend the basil chimichurri ingredients together in a blender. Pulse and blend until everything is combine and the basil is finely chopped. Taste test – you may want to add a pinch more of salt or honey.
- To assemble your plate, place a serving of rice and sliced cucumbers and tomatoes. Place a filet of salmon on top or on the side. Spoon 1-2 tablespoons of basil chimichurri on top of the salmon. Serve and enjoy.
Notes
If you are cooking your salmon in an oven. Preheat to 425-450 degrees. Place the salmon on a baking sheet tray lines with parchment paper or foil. Sprinkle the filets with salt and pepper, and lay on the tray skin side down.
Cook the salmon until it is just done. It will continue to cook once you take it off the pan or out of the oven – no ones wants dry salmon.
There are two ways to make the basil chimichurri. Blend everything together in a blender or roughly chop everything and mix in a small bowl. The blender version is creamier and has a smoother texture. On the other hand, the roughly chopped one mostly done on your cutting board will be more rustic. This is total personal preference. You do you.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Roasting, Sautéing
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
Read Kat’s story
