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Grilled Salmon with Chimichurri Sauce

Grilled wild-caught Copper River Salmon topped with homemade Chimichurri Sauce!
Course: Entrée
Cuisine: Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/2 c. flat leaf parsley (about 1 bunch)
  • 1/2 c. cilantro (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz. pkg.)
  • 3 cloves garlic pressed
  • 1 tsp. salt plus more for seasoning fish
  • 1/2 tsp. black pepper plus more for seasoning fish
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil plus more for drizzling fish

SALMON:

  • 1 (2-3 lb) side Copper River salmon skin on, pin bones removed

Instructions

  • In a food processor fitted with a metal blade, add parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse until roughly chopped. With the food processor running on low, drizzle in lime juice and olive oil, process until just combined; set aside.
  • Preheat an outdoor grill to medium-high OR an oven to 425 degrees. Line a baking sheet with Heavy Duty foil.
  • Rinse the fish under cold water and pat dry with paper towels. Place fish on the foil-lined baking sheet (roll the edges up around the fish) and remove the pin bones. Drizzle with olive oil and season with salt and pepper.
  • Slide the fish packet onto the grill; close the lid and grill for 12 to 15 minutes (depending on the thickness of the salmon) or until the salmon flakes easily. Do not over-cook! Carefully, remove the fish packet from the heat back onto the baking sheet. Spoon chimichurri sauce over the cooked fish and serve.
  • Alternately, cook the fish on the foil-lined baking sheet in the oven for 12-15 minutes or until the salmon flakes easily. Do not over-cook!

Notes

Cook's Note: Sometimes I season the fish with Dan's Sweet & Spicy Rub instead of salt and pepper.