Blackened Summer Salmon with Chimichurri
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Blackened Summer Salmon with Chimichurri
Description
The salmon is seasoned with smoked paprika, dried oregano, garlic powder, salt, black pepper, and crushed red pepper flakes before cooking on a hot grill to develop a blackened crust that locks in moisture and flavor. The chimichurri is prepared by finely pulsing fresh cilantro, parsley, oregano, and garlic, then mixing in red wine vinegar and olive oil with seasoning. This herbaceous sauce cuts through the richness of the salmon.
Accompanying the salmon is a summer salad made from fresh corn kernels, sliced cherry tomatoes, cubed avocado, and fresh cilantro, tossed with salt, pepper, and a squeeze of lime juice. This salad adds sweetness, creaminess, and brightness, creating a well-rounded plate.
The recipe suggests grilling the corn alongside the salmon but also provides a fresh corn option. The chimichurri can be made ahead, allowing the flavors to meld. Adding the avocado just before serving prevents browning and maintains texture. The overall dish is well-suited for outdoor grilling occasions during the warmer months.
Ingredients
chimichurri
- 1 cup cilantro fresh
- ⅔ cup parsley fresh
- ¼ cup oregano fresh
- 2 garlic minced, cloves
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon red pepper flakes crushed
summer salad
- 3 corn cut from the cob, ears
- 1 ½ cups cherry tomatoes sliced
- 1 avocado cubed
- ¼ cup cilantro fresh
- salt kosher salt
- black pepper kosher salt
- lime a squeeze, fresh
salmon
- 2 pound salmon filet
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- pinch red pepper flakes crushed
Instructions
- As a note, make the chimichurri first (or even ahead of time) and the tomato salad right before the salmon! It's also up to you whether you'd like to grill the corn or use fresh. If grilling, throw it on the grill with the salmon! If fresh, slice it right off the cob.
chimichurri
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt, pepper and a small pinch of red pepper flakes. Taste and season additionally if needed.
summer salad
- Stir everything (except the avocado) together in a bowl with a big pinch of salt and pepper. Squeeze in fresh lemon. Add the avocado right before serving.
salmon
- Preheat your grill to 400 to 450 degrees F.
- Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
- Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
User Reviews
Overall Rating
5
You'll Also Love
