Wood-Grilled Salmon with Local Herb Chimichurri
Fresh salmon fillets grilled over wood fire and topped with a vibrant chimichurri sauce made from locally sourced herbs. This american-inspired seafood ready in about 25 minutes pairs 6 oz each salmon fillets, olive oil, finely chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp olive oil
- 1/2 cup, finely chopped fresh parsley
- 1/4 cup, finely chopped fresh cilantro
- 2 tbsp, finely chopped fresh oregano
- 3, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 4, for serving lemon wedges
Instructions
- Step 1: Preheat a wood or charcoal grill to medium-high heat, about 400°F. Brush 4 salmon fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a small bowl, combine 1/2 cup finely chopped fresh parsley, 1/4 cup cilantro, 2 tbsp oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/2 tsp red pepper flakes. Stir well to make chimichurri sauce.
- Step 3: Grill the salmon fillets skin-side down for 5-6 minutes until grill marks appear and flesh is opaque halfway through. Flip and grill for 2-3 minutes more until just cooked through.
- Step 4: Remove salmon from grill and spoon 2 tbsp chimichurri sauce over each fillet. Serve immediately with 1 lemon wedge per serving for squeezing.
Frequently asked questions
How long does Wood-Grilled Salmon with Local Herb Chimichurri take to make?
Total time is about 25 minutes (15 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 Wood-Grilled Salmon with Local Herb 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 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Wood-Grilled Salmon with Local Herb 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 Wood-Grilled Salmon with Local Herb 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.
What goes well with Wood-Grilled Salmon with Local Herb Chimichurri?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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