Pan-Seared Salmon with Cilantro-Pisco Chimichurri

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 20 minutes, pairs 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 rice, quinoa, or a quick salad. 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

4 pieces, about 6 oz each salmon fillets, skin on
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup fresh cilantro, chopped
1/4 cup flat-leaf parsley, chopped
1 garlic clove, minced
1/4 tsp red chili flakes
2 tbsp red wine vinegar
2 tbsp Peruvian pisco or substitute brandy
3 tbsp olive oil (for chimichurri)
1/4 tsp salt (for chimichurri)

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Instructions

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.
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.
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.
Step 4: Serve the salmon fillets hot, spooning 2 tbsp of the cilantro-pisco chimichurri over each piece for a fresh, vibrant finish.