Pan-Seared Salmon with Cilantro-Pisco Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets pan-seared to a golden crust topped with a bright and herbaceous chimichurri sauce featuring Peruvian pisco and fresh cilantro. This latin american-inspired seafood (gluten free) ready in about 20 minutes pairs about 6 oz each salmon fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  2. Step 2: Place salmon skin-side down in the hot skillet and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook an additional 3-4 minutes until salmon is cooked through and flakes easily.
  3. Step 3: Meanwhile, combine 1/2 cup chopped fresh cilantro, 1/4 cup chopped flat-leaf parsley, 1 minced garlic clove, 1/4 tsp red chili flakes, 2 tbsp red wine vinegar, 2 tbsp Peruvian pisco, 3 tbsp olive oil, and 1/4 tsp salt in a small bowl. Stir to make the chimichurri sauce.
  4. Step 4: Serve the salmon fillets hot, spooning 2 tbsp of the cilantro-pisco chimichurri over each piece for a fresh, vibrant finish.

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Frequently asked questions

How long does Pan-Seared Salmon with Cilantro-Pisco Chimichurri take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Cilantro-Pisco Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Cilantro-Pisco Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Cilantro-Pisco Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Cilantro-Pisco Chimichurri gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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