The aroma of fresh herbs mingling with the rich scent of perfectly grilled salmon is enough to make anyone weak at the knees. Picture this: succulent salmon fillets sizzling on the grill, kissed by flames while a vibrant avocado chimichurri awaits—ready to elevate your dining experience to heavenly heights.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- How do I know when grilled salmon is done?
- Can I use frozen salmon for this recipe?
- What sides pair well with grilled salmon?
- 📖 Recipe Card
This dish isn’t just food; it’s a memory maker. I recall one summer evening when friends gathered in my backyard, laughter filling the air as I served up this delightful combo. Everyone was raving about the flavors; it’s a dish that brings people together and makes ordinary nights feel special.
Why You'll Love This Recipe
- The ease of preparation makes this dish perfect for busy weeknights or casual get-togethers.
- Its flavor profile balances rich, smoky salmon with zesty avocado chimichurri.
- Visually stunning, the bright green sauce contrasts beautifully against the pink fish.
- Versatile enough to pair with salads or grains, it can be customized based on your preferences!
I remember serving this dish at a barbecue and hearing everyone declare it the best thing they’d ever tasted.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Salmon Fillets: Select skin-on fillets for extra flavor and crispiness; about 6 ounces per person works well.
- Avocado: Choose ripe avocados that yield slightly when pressed for optimal creaminess in your chimichurri.
- Fresh Cilantro: Fresh cilantro adds a burst of brightness; use only fresh leaves for maximum flavor.
- Lime Juice: Freshly squeezed lime juice gives zing; bottled juice just doesn’t cut it here.
- Garlic Cloves: Fresh garlic cloves provide that satisfying depth; avoid pre-minced versions if possible.
- Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances flavor and texture beautifully.
- Salt and Pepper: Essential seasoning—don’t skimp on these! They bring everything together wonderfully.
- Cayenne Pepper (optional): A pinch adds heat without overpowering; adjust according to your spice preference!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Marinade: In a bowl, combine lime juice, minced garlic, olive oil, salt, pepper, and cayenne if using. Whisk until well-blended; let it sit briefly.
Marinate the Salmon: Place your salmon fillets in a shallow dish and pour half of the marinade over them. Let them soak up those flavors for at least 30 minutes.
Make the Avocado Chimichurri: In a food processor, combine diced avocado, cilantro leaves, lime juice, and remaining marinade. Pulse until smooth yet slightly chunky for texture.
Preheat the Grill: Heat your grill to medium-high heat while you prepare your fish. Ensure grates are clean to prevent sticking!
Grill the Salmon: Place marinated salmon skin-side down on the grill. Cook for about 6-8 minutes per side until internal temperature reaches 145°F (63°C) and flakes easily with a fork.
Serve and Enjoy!: Plate the grilled salmon and generously drizzle with avocado chimichurri. Garnish with fresh cilantro or lime wedges if desired!
And there you have it—your delicious grilled salmon with avocado chimichurri is ready to impress! The combination of smoky fish with creamy salsa verde-like sauce promises an unforgettable meal that’ll have everyone asking for seconds!
You Must Know
- Grilled salmon with avocado chimichurri is a delightful dish that’s easy to prepare.
- The freshness of the chimichurri enhances the salmon’s flavor, making it a hit at any gathering.
- Plus, it’s healthy and packed with nutrients, so you can indulge guilt-free!
Perfecting the Cooking Process
Start by marinating the salmon for at least 30 minutes. Grill it skin-side down for about six to eight minutes, then flip and cook for another three to four minutes until flaky.
Add Your Touch
Feel free to swap out cilantro for parsley in your chimichurri or add a pinch of red pepper flakes for some heat. You can also add lime juice for extra zing!
Storing & Reheating
Store leftover grilled salmon in an airtight container in the fridge for up to three days. Reheat gently in the oven to prevent drying out.
Chef's Helpful Tips
- Use fresh herbs for chimichurri; dried ones lack the vibrant flavor needed.
- Make sure your grill is preheated properly to avoid sticking.
- Let the salmon rest after grilling for juicier results, enhancing every bite!
Cooking this dish always reminds me of summer barbecues with my family. My uncle once declared it “the best thing since sliced bread,” which made me giggle while I flipped the salmon.
FAQ
How do I know when grilled salmon is done?
The fish should flake easily with a fork and reach an internal temperature of 145°F.
Can I use frozen salmon for this recipe?
Yes, just thaw it completely before marinating and grilling for even cooking.
What sides pair well with grilled salmon?
Grilled vegetables or a fresh salad complement this dish beautifully, adding color and nutrition.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Grilled Salmon with Avocado Chimichurri
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the vibrant flavors of grilled salmon topped with creamy avocado chimichurri. This easy recipe transforms any meal into a delightful occasion, perfect for summer gatherings.
Ingredients
- 4 skin-on salmon fillets (6 oz each)
- 2 ripe avocados
- 1 cup fresh cilantro leaves
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 3 garlic cloves, minced
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- ¼ tsp cayenne pepper (optional)
Instructions
- In a bowl, whisk together lime juice, minced garlic, olive oil, salt, pepper, and cayenne (if using) until well combined.
- Marinate the salmon fillets in half of the marinade for at least 30 minutes.
- Prepare the avocado chimichurri by blending diced avocados, cilantro leaves, lime juice, and the remaining marinade in a food processor until smooth but slightly chunky.
- Preheat your grill to medium-high heat.
- Grill the marinated salmon skin-side down for 6-8 minutes per side or until the internal temperature reaches 145°F and it flakes easily with a fork.
- Serve the grilled salmon topped with avocado chimichurri and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with chimichurri (approx. 180g)
- Calories: 390
- Sugar: 2g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
