Grilled Salmon With Dill Chimichurri
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Grilled Salmon With Dill Chimichurri

👤 4 servings medium 🌍 Latin American epicurious.com ↗

Chef Jesse Szewczyk's vibrant grilled salmon features skin-on fillets placed atop a bed of lemon slices to prevent sticking, then finished with a bright and bold dill chimichurri sauce made with serrano chile, garlic, and red wine vinegar. This simple yet impressive summer main pulls double duty with the chimichurri—first coating the fillets before grilling, then spooned over after cooking for maximum flavor impact.

SummerSeafoodFish

Ingredients

  • Vegetable oil
  • 1 Shallot
  • 2 Garlic cloves
  • 1 Serrano chile
  • 0.5 cup Dill and/or parsley
  • 0.313 cup Extra-virgin olive oil
  • 0.313 cup Red wine vinegar
  • 1.5 tsp Sugar
  • 0.25 tsp Crushed red pepper flakes
  • 0.5 tsp Diamond Crystal kosher salt
  • 2 Lemons
  • 4 6-8-oz Skin-on salmon fillets

Instructions

  1. Prepare a grill for medium-high heat; oil grate with vegetable oil. Mix shallot, garlic cloves, serrano chile, dill and/or parsley, extra-virgin olive oil, red wine vinegar, sugar, crushed red pepper flakes, and Diamond Crystal kosher salt in a small bowl. Cut 1½ lemons into 8 slices and remove and discard seeds. Set slices aside. Squeeze juice from remaining ½ lemon into chimichurri and mix well.
  2. Season salmon fillets with salt. Transfer 3 tablespoons chimichurri to a small bowl; set remaining chimichurri aside. Coat fillets all over with 3 tablespoons chimichurri, dividing evenly. Arrange, skin side up, on grate; grill just until char marks appear and fillets release easily from grate (they will still be very raw), about 30 seconds. Transfer to a baking sheet, arranging skin side down.
  3. Place reserved lemon slices in pairs on grate, snuggling up against each other. Place each salmon fillet, skin side down, on a pair of lemon slices (fillets should not be touching the grate). Cover and grill until cooked through and flesh flakes easily with a fork, 13-18 minutes. Transfer salmon to a platter and tuck lemon slices around if desired. Spoon some reserved chimichurri over. Serve remaining chimichurri on the side.

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