This salmon with lemon chimichurri sauce is one of the best fish dishes I’ve made recently. The salmon cooks to tender, flaky perfection on a bed of citrus rings and is finished with a bright, zesty lemon chimichurri—ideal for a quick weeknight meal or a special dinner.
Step 1: Prep the salmon filet
Salmon is a flavorful, fatty protein that cooks quickly and accepts many different seasonings and marinades. For this recipe I started with a large salmon filet and lightly seasoned it with a savory all-purpose rub, pressing the rub in gently so the seasoning adheres.
Instead of a cedar plank I built a bed of citrus—sliced orange paired with lime (or lemon) works especially well. The citrus adds fragrance and balances the natural richness of the salmon while complementing the lemon chimichurri.
Dad’s Seasonings
Must-have grill seasonings for great flavor.
Step 2: Make the lemon chimichurri sauce
Chimichurri brings instant freshness to many dishes and is easy to adapt. For this lemon-forward version I combined parsley, diced red onion, minced garlic, fresh lemon juice and zest, red wine vinegar, olive oil, fresh oregano, a pinch of crushed red pepper flakes and salt. Pulse the ingredients in a blender until the mixture is combined but still has small bits of parsley and onion for texture—avoid liquefying it completely.
If you prefer a more herb-forward chimichurri, try a version using both parsley and cilantro without the citrus emphasis for a different, bright herby profile.
Step 3: Grill the salmon
Preheat your grill to medium and set up for indirect heat. On a charcoal grill, place the coals around the perimeter and leave the center cooler—this is where you’ll place the citrus bed and the salmon. Arrange the orange and lime (or lemon) slices to form a bed and set the seasoned salmon on top.
Brush some lemon chimichurri over the filet before it goes on the grill, and again during cooking if desired. Grill until the salmon reaches an internal temperature of about 135°F (57°C) for a moist, flaky result. Overcooking will dry the fish even with the citrus layer, so remove the salmon promptly and let it rest for 5 minutes before serving.
The result is fragrant, citrusy, tangy and fresh—an easy way to elevate salmon with minimal fuss. Enjoy!
Frequently Asked Questions
Yes. This recipe adapts well to the oven or stovetop. Cook the salmon on a baking sheet or in a skillet over medium heat, using the same citrus bed and chimichurri. Monitor internal temperature and timing to avoid drying the fish.
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Salmon with a lemon chimichurri sauce
Ingredients
- 1 Large salmon filet
- 1 tbsp Dad’s All Purpose rub (or your favorite rub)
- 1 Orange, sliced
- 1 Lime (or lemon), sliced
Lemon Chimichurri Sauce Ingredients
- 1 batch parsley (about a generous handful)
- 1 Lemon (juice and zest)
- 1/4 cup diced red onion
- 1 tbsp minced garlic
- 1 tbsp fresh oregano, chopped
- 1 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 tsp crushed red pepper flakes (optional)
- Pinch of salt, to taste
Instructions
- Lightly season the salmon filet with the rub and pat it in.
- Slice the orange and lime (or lemon) and set the slices aside for the citrus bed.
- Combine parsley, red onion, garlic, lemon juice and zest, red wine vinegar, olive oil, oregano, crushed red pepper and salt in a blender or food processor. Pulse until combined but still slightly textured.
- Preheat the grill to medium and set up indirect heat.
- Arrange the citrus slices in the center of the grill and place the seasoned salmon on top.
- Brush the lemon chimichurri over the salmon and grill until the internal temperature reaches about 135°F (57°C).
- Remove the salmon from the grill and let it rest for 5 minutes before serving.
Video
Nutrition
Carbohydrates: 6 g |
Protein: 9 g |
Fat: 16 g