Grilled Salmon with Avocado Chimichurri Recipe
This Grilled Salmon with Avocado Chimichurri recipe combines perfectly grilled salmon fillets with a fresh, flavorful avocado chimichurri sauce. The chimichurri is a vibrant mix of avocado, fresh herbs, garlic, and a tangy dressing that complements the smoky, tender salmon. Ready in just 21 minutes, it’s a healthy, delicious dish ideal for a quick weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 4 (6 oz.) skinless salmon fillets
- 1 Tbsp olive oil, plus more for brushing grill
- Salt and freshly ground black pepper, to taste
- 1 tsp ground cumin
Avocado Chimichurri
- 1 small avocado, diced small
- 1/4 cup finely minced fresh parsley
- 2 Tbsp finely minced fresh cilantro
- 1 tsp dried oregano
- 1 1/2 tsp minced garlic
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 2 Tbsp minced red onion
- 3 Tbsp extra virgin olive oil
- 2 Tbsp water (optional, can replace with extra olive oil)
- 1/8 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Grill: Preheat a gas grill to 425 degrees Fahrenheit to ensure a hot cooking surface for perfect searing.
- Prepare the Salmon: Brush both sides of the salmon fillets with 1 tablespoon of olive oil. Season both sides generously with salt, freshly ground black pepper, and ground cumin to enhance flavor.
- Oil the Grill Grates: Brush the grill grates with olive oil to prevent the salmon from sticking during cooking.
- Grill the Salmon: Place the salmon fillets on the grill. Cook for about 3 minutes per side or until the salmon reaches your desired level of doneness, resulting in a nice char and moist interior.
- Make the Avocado Chimichurri: In a small mixing bowl, combine the diced avocado, parsley, cilantro, dried oregano, minced garlic, red wine vinegar, fresh lemon juice, minced red onion, extra virgin olive oil, water (or extra olive oil if preferred), and optional red pepper flakes. Toss everything together and season with salt and freshly ground black pepper to taste.
- Serve: Serve the grilled salmon immediately topped with the fresh avocado chimichurri sauce for a burst of flavor and color.
Notes
- You can replace the 2 tablespoons of water in the chimichurri with 2 more tablespoons of extra virgin olive oil if you prefer a richer sauce.
- The water version of the chimichurri is lighter, balancing the fat from the avocado and salmon well.
- Ensure the grill grates are well-oiled to prevent the salmon from sticking and tearing.
- Adjust the red pepper flakes in the chimichurri to control the heat level or omit if you prefer no spice.
- Make sure salmon fillets are roughly the same size for even cooking.
