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Blackened Salmon With Chimichurri

Blackened Salmon With Chimichurri Recipe - My relationship with salmon is a very loving one. Although it is rich in good fats, salmon is very subtle and refreshing. I love keeping things simple when it comes to salmon, but I also love pairing it with warm flavors. Here we use a Cajun rub with a fresh herb sauce to cut through all those rich flavors.

Fat: 19.8 g
Carbs: 1.4 g
Net carbs: 1.1 g
Protein: 24.8 g
Fiber: 0.3 g
Blackened Salmon With Chimichurri Recipe


  • 1½ lb (680 g) salmon fillet
  • 2 tbsp (30 ml) melted unsalted butter
  • ½ tsp sea salt, plus more to taste
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 tbsp (15 ml) lemon juice
  • ¼ cup (60 ml) olive oil
  • 2 tbsp (2 g) finely chopped fresh cilantro leaves
  • 2 tbsp (8 g) finely chopped fresh parsley leaves
  • 1 tbsp (6 g) finely chopped mint leaves
  • 2 cloves garlic, finely minced
  • ¼ tsp crushed red pepper flakes
  • Lemon wedges, to serve

How to make Blackened Salmon With Chimichurri

  1. Preheat the oven to 450°F (230°C, or gas mark 8).
  2. Place the salmon fillet on a sheet pan lined with parchment paper and pat it dry using a clean paper towel. Brush the melted butter all over the salmon and set it aside.
  3. Now, in a small bowl, stir together the salt, paprika, onion powder, garlic powder and cayenne pepper. Sprinkle the spice mixture over the salmon and use your hands to gently rub the mixture all over the fish. Transfer the sheet pan to the preheated oven and roast for 10 minutes. Turn the oven to broil and continue to cook for about 3 minutes. When done, an instant read thermometer inserted into the thickest part of the fish should read at least 145°F (63°C).
  4. To make the chimichurri sauce, add the lemon juice, olive oil, cilantro, parsley, mint, garlic and crushed red pepper flakes to a small mixing bowl. Whisk to combine. Season the mixture with a little sea salt to taste.
  5. Remove the salmon from the oven and let it cool for about 5 minutes. Serve with the chimichurri and lemon wedges.