If you’re on the hunt for a dish that tastes like summer on a plate, let me introduce you to my absolute favorite: Blackened Summer Salmon with Chimichurri. This recipe balances smoky, spicy salmon with a herby, punchy chimichurri and a bursting-with-flavor fresh corn and tomato salad—it’s a celebration of sun-drenched ingredients and simple techniques.
Why You’ll Love This Recipe
- Vibrant Flavors: Each bite pops with smoky spice, zippy herbs, and sweet summer produce—basically sunshine on your fork!
- Simple Ingredients, Big Results: With staples like fresh herbs, salmon, and juicy corn, you get restaurant-worthy results with hardly any fuss.
- Perfect for Gatherings: This is a show-stopping main where everyone gets to build their perfect bite—it’s customizable and crowd-pleasing.
- Fast and Fresh: From start to finish, Blackened Summer Salmon with Chimichurri comes together in just about an hour, making it an ideal weeknight star or weekend treat.
Ingredients You’ll Need
The beauty of Blackened Summer Salmon with Chimichurri is in its short, thoughtful ingredient list—each item builds layers of color, flavor, and texture. Here’s why every element matters (and a few pro tips, too):
- Fresh Cilantro: The cornerstone of both the salad and chimichurri—provides bright, citrusy flavor. Don’t skimp on the freshness here!
- Fresh Parsley: Essential in chimichurri to balance the cilantro and bring a clean, herby lift.
- Fresh Oregano: Adds depth and a subtle, almost peppery punch to the sauce.
- Garlic Cloves: Just the right amount for savoriness in the chimichurri without overpowering.
- Red Wine Vinegar: Offers tang that cuts through the richness of the salmon and the creamy avocado.
- Extra Virgin Olive Oil: A must for luxurious mouthfeel and to carry all those herb flavors in the chimichurri.
- Kosher Salt & Pepper: You’ll use these throughout for perfectly seasoned, nuanced flavor.
- Crushed Red Pepper Flakes: Adds gentle heat both in the sauce and as part of the blackened rub—season to taste!
- Fresh Corn (3 ears): Grilled or raw, corn adds sweet crunch and irresistible summer vibes to the salad.
- Cherry Tomatoes: Juicy, sweet, and just right for bite-sized pieces that soak up every dressing drop.
- Avocado: Makes the salad creamy and satisfying—add it right before serving so it stays perky and green.
- Fresh Lime: A quick squeeze over the salad brings everything into balance and adds essential acidity.
- Salmon Filet (2 pounds): Choose the freshest, skin-on filet for easy grilling and maximum moisture.
- Smoked Paprika: This smoky spice is the foundation of the blackened crust and can’t be skipped.
- Dried Oregano & Garlic Powder: Layered into the salmon’s rub for extra flavor and that classic “blackened” taste.
Variations
One of the joys of Blackened Summer Salmon with Chimichurri is how well it bends to your cravings and kitchen supplies. Feel free to get creative with swaps and dietary tweaks—it’s meant for you to make your own!
- Grilled vs. Pan-Seared Salmon: If you don’t have a grill, simply cook your salmon in a hot, oiled skillet on the stovetop for equally crisp results.
- Herb Switch-Ups: Sub in basil for cilantro or parsley, or toss in chives or mint for a new herbal twist.
- Make it a Bowl: Serve everything over quinoa or rice to turn it into a hearty grain bowl.
- Mild It Down: Leave out the crushed red pepper for a family-friendly, mild flavor profile.
- Vegetarian Twist: Try the salad and chimichurri with thick slices of roasted zucchini or portobello mushrooms in place of salmon.
How to Make Blackened Summer Salmon with Chimichurri
Step 1: Whip Up the Chimichurri
Start by making the chimichurri—this zesty, herby sauce is truly the star! Toss cilantro, parsley, oregano, and garlic in your food processor and pulse until you’ve got small, leafy bits. Add red wine vinegar, then keep it running while you slowly drizzle in olive oil for the dreamiest texture. Stir in a solid pinch of salt, pepper, and crushed red pepper flakes. Taste, adjust, and set aside (or pop it in the fridge if prepping ahead).
Step 2: Prep the Summer Salad
In a large bowl, mix your sweet summer corn (grilled for smokiness or raw for extra crunch), sliced cherry tomatoes, and a handful of chopped cilantro. Season with salt, pepper, and a bright squeeze of lime. Wait to add the creamy avocado until just before serving—this ensures each bite is perfectly fresh and never mushy.
Step 3: Season the Salmon
Pat the salmon dry to help that blackened crust develop. In a small bowl, combine smoked paprika, dried oregano, garlic powder, salt, pepper, and a pinch of crushed red pepper flakes. Rub generously all over your salmon filet, making sure every inch gets spice love.
Step 4: Grill to Perfection
Heat your grill up to 400–450°F for the perfect sear. Place the seasoned salmon skin-side down on the grates, close the lid, and let the magic happen. Grill for 6–8 minutes until the salmon is opaque, flaky, and just kissed with smoke. Rest it for 5 minutes before slicing—it locks in the juices!
Pro Tips for Making Blackened Summer Salmon with Chimichurri
- Herb Selection Magic: Use the freshest herbs you can find—the flavors in your chimichurri will truly shine and elevate the whole dish.
- Corn Grilling Shortcut: Grilling the corn alongside the salmon adds a gorgeous smokiness, but if you’re short on time, raw summer corn is just as sweet and toothsome.
- Resting Pays Off: Let your salmon sit for those precious five minutes after grilling for the juiciest, most tender results.
- Make-Ahead Chimichurri: The chimichurri gets even better as it sits—make it up to a day in advance to save time and boost flavor!
How to Serve Blackened Summer Salmon with Chimichurri
Garnishes
Garnish your platter with extra chopped cilantro and parsley, thin slices of lime, and a sprinkling of flaky sea salt. These little touches not only look stunning—they draw out the freshness and brightness even more.
Side Dishes
This dish screams for easy, summery sides: think grilled asparagus, a chilled glass of rosé, crusty bread to mop up leftover chimichurri, or even a wild rice pilaf for heartier appetites. The colors and flavors make any table feel like a celebration.
Creative Ways to Present
Try serving Blackened Summer Salmon with Chimichurri family-style on a big, colorful platter, or turn it into a build-your-own taco night with warm tortillas, extra sauce, and salad scooped on top. Leftovers? Flake the salmon over greens, tuck it into wraps, or layer it onto crostini for the prettiest party bites.
Make Ahead and Storage
Storing Leftovers
Leftover Blackened Summer Salmon with Chimichurri keeps beautifully! Store the salmon and salad separately in airtight containers in the fridge for up to 2 days. The salad may soften but still tastes bright and lovely.
Freezing
You can freeze the grilled salmon by wrapping it tightly and popping it in a freezer-safe bag—hold off on freezing the salad or chimichurri for best texture. Thaw overnight in the refrigerator when you’re ready to enjoy it again.
Reheating
To reheat, gently warm the salmon in a low oven (around 300°F) until just heated through. Avoid microwaving if you can—it can dry out the delicate fish. Serve with fresh salad and a dollop of extra chimichurri on top for revived flavor.
FAQs
-
Can I prepare Blackened Summer Salmon with Chimichurri ahead of time?
Absolutely! The chimichurri can be made up to 24 hours in advance and actually tastes better as the flavors meld. You can also prep the salad ingredients (except avocado) and season the salmon ahead, making grilling a breeze at dinnertime.
-
What if I don’t have a grill for the salmon?
No worries! The salmon can be cooked in a hot, oiled cast-iron skillet or oven-baked at 425°F. Either method will deliver a flavorful crust and moist interior.
-
Can I substitute another fish for the salmon?
Definitely! Blackened Summer Salmon with Chimichurri pairs just as wonderfully with Arctic char, trout, or even thick-cut mahi-mahi fillets—use whatever looks freshest at the market.
-
Is this recipe spicy?
It has gentle heat from the red pepper flakes, but it’s easy to dial up or down depending on your taste. Just leave them out or add extra to the rub and chimichurri if you like a little fire.
Final Thoughts
If you’re hoping to bring a little sunshine and a lot of flavor to your next meal, Blackened Summer Salmon with Chimichurri is the dish to try. It’s inviting, effortless, and truly makes any dinner feel festive—you (and your guests) will be coming back for seconds!
Print
Blackened Summer Salmon with Chimichurri Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 people 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Blackened Summer Salmon with Chimichurri recipe is a perfect dish for warm weather gatherings. The flavorful chimichurri sauce pairs beautifully with the grilled salmon, and the fresh summer salad adds a burst of color and freshness to the plate.
Ingredients
Chimichurri:
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- kosher salt and pepper
- 1/4 teaspoon crushed red pepper flakes
Summer Salad:
- 3 ears of corn, cut from the cob
- 1 1/2 cups cherry tomatoes, sliced
- 1 avocado, cubed
- 1/4 cup fresh cilantro
- kosher salt and pepper
- a squeeze of fresh lime
Salmon:
- 2 pound salmon filet
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and pepper
- pinch crushed red pepper flakes
Instructions
- Chimichurri: Combine the parsley, cilantro, oregano, and garlic in a food processor. Add vinegar, pulse, then stream in the olive oil. Season with salt, pepper, and red pepper flakes.
- Summer Salad: Mix all ingredients except avocado. Add avocado before serving.
- Salmon: Preheat grill. Pat salmon dry, season with spice mixture, grill for 6-8 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
