Oven-Baked Salmon with Zesty Chimichurri

Tender, flaky chimichurri baked salmon coated in a bright, garlicky herb sauce—an ideal weeknight dinner that’s healthy, quick, and ready in about 20 minutes.

Chimichurri and salmon are a natural pairing. The vibrant combination of fresh herbs, lots of garlic, a touch of crushed red pepper, and lemon juice lifts rich salmon fillets and creates a meal that feels both indulgent and wholesome. This recipe uses the oven for quick, hands-off cooking, but you can also grill or pan-sear the fillets if you prefer. With just a few simple ingredients and minimal prep, this chimichurri baked salmon is perfect for busy evenings when you want something flavorful and nourishing.

Why You’ll Love This Chimichurri Baked Salmon

Fresh, vibrant flavors from parsley, basil (or cilantro), garlic, and lemon.
Healthy and omega-3 rich—great for a balanced diet.
Fast to prepare: about 10 minutes prep and 10 minutes cook time.
Versatile sauce: chimichurri also works well on vegetables, potatoes, chicken, shrimp, or steak.

Ingredients

Salmon – 4 fillets (about 6 oz each), skin on. Fresh or previously frozen and thawed.
Olive oil – 1 tablespoon to brush the tops for a lightly crisp finish.
Lemon – juice of half a lemon to brighten the fish. Lime can be used instead if preferred.
Salt and black pepper – to taste.
Chimichurri sauce – about 1/2 cup. A classic chimichurri blends parsley and basil (or cilantro), shallot, garlic, olive oil, red wine vinegar, lemon juice, and crushed red pepper for a touch of heat.

How to Make Chimichurri Baked Salmon

Prepare the oven and pan. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or foil, or lightly spray it with nonstick cooking spray.
Prep the salmon. Place fillets skin-side down on the prepared sheet. Brush the tops lightly with olive oil, squeeze the lemon over the fillets, and season generously with salt and pepper.
Bake then broil. Roast the salmon 8–10 minutes per inch of thickness, then switch the oven to broil and cook 2–3 more minutes until the edges crisp. The fish is done when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
Make the chimichurri. While the salmon bakes, combine chimichurri ingredients in a food processor or blender and pulse until chopped but still textured. Taste and adjust seasoning or acidity if needed.
Rest and serve. Let the salmon rest 5 minutes, then spoon about 2 tablespoons of chimichurri over each fillet. Serve extra sauce on the side for vegetables or grains.

Prep, Storage, and Reheating

Store leftover salmon in an airtight container in the refrigerator for 2–3 days. Chimichurri sauce keeps well—up to 2 weeks refrigerated in a sealed container. Reheat salmon gently in a 325°F (163°C) oven wrapped in foil for about 5 minutes, or warm briefly in the microwave. Leftover salmon is excellent added to salads, grain bowls, or as a protein in sandwiches.

Serving Suggestions

Build a salmon bowl with brown rice, cauliflower rice, quinoa, or mixed grains and a handful of roasted or steamed vegetables.
Drizzle chimichurri over roasted potatoes, asparagus, broccoli, or carrots for a bright finish.
Use chimichurri as a zesty salad dressing over leafy greens with cherry tomatoes and avocado.
Pair the salmon with a fresh summer salad of tomatoes, corn, and red onion for a light, seasonal meal.

Recipe Details

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Servings: 4

Ingredients (Recipe Card)

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

Nutrition (per serving)

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

If you enjoy this easy chimichurri baked salmon, try varying the herbs, adding extra lemon zest, or serving it with your favorite grain and roasted vegetables for a quick, satisfying weeknight meal.