Step 1Make the chimichurri: Combine parsley, garlic, jalapeño, and oregano in a food processor and pulse until mixture is finely chopped but not puréed. Scrape into a bowl, then whisk in ½ cup olive oil, vinegar, salt, and pepper. Cover and refrigerate until ready to use.

Step 2Pat salmon dry with a paper towel. Drizzle each fillet with 1 teaspoon olive oil and brush to evenly coat all sides, then season with salt and pepper.

Step 3Preheat grill to 450º F, or place a grill pan over medium-high heat. When the grill is hot and ready, place salmon on it, skin-side down, and brush with the chimichurri. Cover and cook until the salmon releases from the surface, about 4 minutes. Gently flip, brush the skin side with the chimichurri, and grill for an additional 3 minutes, or until it can be easily flaked with a fork.

Step 4Transfer cooked salmon to a plate, drizzle on the remaining chimichurri, and top with lemon juice to serve.

Grilled Atlantic Salmon With Chimichurri

Ingredients

Directions

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