Oven-Baked Salmon with Chimichurri Sauce

Tender, flaky Chimichurri Baked Salmon brushed with a bright, garlicky herb sauce — an ideal weeknight dinner that’s healthy, simple to prepare, and ready in under 20 minutes.

I love chimichurri in the summer — it’s fresh, herb-forward, and pairs beautifully with salmon. This recipe combines a mix of parsley and basil (or cilantro if you prefer), shallot, lots of garlic, olive oil, red wine vinegar and lemon juice for brightness, plus a touch of crushed red pepper for heat. The result is a vibrant sauce that lifts the rich salmon without overpowering it. Salmon cooks quickly, making this dish perfect for busy evenings. In this recipe the salmon is baked, but you can also grill or pan-sear the fillets if you like.

Why You’ll Love This Chimichurri Baked Salmon

Fresh, flavorful, and packed with omega-3s and protein.
Quick to prepare — ready in about 20 minutes from start to finish.
Versatile sauce: use extra chimichurri on roasted vegetables, potatoes, grains, or as a salad dressing.
Works well on other proteins like chicken, shrimp, or steak if you want to switch it up.

Ingredients You’ll Need

Salmon – Four 6 oz fillets (skin on) of wild or farmed salmon. If using frozen fillets, fully thaw before cooking.
Olive oil – A tablespoon to brush the tops so they crisp under the broiler.
Lemon – Juice of half a lemon to brighten the fish; lime can be substituted for a different citrus note.
Salt and black pepper – To season the fillets.
Chimichurri sauce – Approximately 1/2 cup. A fresh chimichurri made with parsley, basil (or cilantro), shallot, garlic, olive oil, red wine vinegar, lemon juice and crushed red pepper is ideal.

How to Make Chimichurri Baked Salmon

Preheat and prepare: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, foil, or lightly oil the pan.
Season the salmon: Place the fillets skin-side down on the prepared sheet. Brush the tops with olive oil, squeeze the lemon over them, and season generously with salt and pepper.
Bake then broil: Bake for 8–10 minutes per inch of thickness. For a crisp top, switch the oven to broil for 2–3 minutes until the edges are crisp and the fish flakes easily. A thermometer inserted into the thickest part of the fillet should read 145°F (63°C) when done.
Prepare the chimichurri: While the salmon bakes, combine the chimichurri ingredients in a food processor or blender and pulse until finely chopped but still vibrant.
Rest and serve: Let the salmon rest about 5 minutes, then spoon 1–2 tablespoons of chimichurri over each fillet. Serve additional sauce on the side.

Prep, Storage and Reheating

Store leftover salmon in an airtight container in the refrigerator for 2 to 3 days. The chimichurri sauce will keep up to two weeks refrigerated in a sealed jar. To reheat salmon, wrap it in foil and warm in a 325°F oven for about 5 minutes, or gently microwave until just heated through. Leftover fillets are excellent added to salads, grain bowls, or flaked into tacos.

Serving Suggestions

Serve over brown rice, quinoa, or cauliflower rice for a hearty bowl.
Drizzle chimichurri over roasted potatoes and seasonal vegetables.
Turn it into a salad entrée with mixed greens and a spoonful of chimichurri as dressing.
Pair with a fresh summer salad of cherry tomatoes, corn and red onion for a bright, balanced plate.

Recipe Card — Easy Chimichurri Baked Salmon

Easy Chimichurri Baked Salmon

Quick, healthy, and full of flavor — this chimichurri-topped salmon makes an excellent weeknight meal.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4

Ingredients

4 (6 oz) salmon fillets, fresh or frozen (thawed)
1 Tbsp olive oil
Juice of half a lemon
Salt and pepper, to taste
1/2 cup chimichurri sauce

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment or spray with nonstick spray.
Place salmon skin-side down. Brush tops with olive oil, squeeze lemon over them, and season with salt and pepper.
Bake 8–10 minutes per inch of thickness, then broil 2–3 minutes until edges are crisp and salmon flakes easily. Internal temperature should reach 145°F (63°C).
While salmon bakes, blend chimichurri ingredients until chopped and well combined.
Let the salmon rest 5 minutes, spoon about 2 tablespoons chimichurri over each fillet, and serve.

Nutrition (per serving)

Nutrition information is automatically calculated and should be used as an approximation.

More Salmon Recipe Ideas

Chili Lime Salmon with Mango Salsa
Maple Dijon Glazed Salmon
Hummus-Crusted Salmon with Lemon Arugula Salad
Ginger Basil Salmon in Foil
Sheet Pan Ginger Soy Glazed Salmon

If you try this Easy Chimichurri Baked Salmon, leave a rating and share a photo — it’s wonderful to see how others customize this simple, flavorful dish. Enjoy!