Fresh salmon with a hint of smoky flavor is served with a fresh, bright, earthy chimichurri sauce. Grilled Salmon with Spinach Chimichurri is a lovely meal for spring and summer.
Here in Maine, we’ve arrived at the time of year when the hope of warm weather is strong — even as it ping pongs between snowy mornings and warm days. It’s to be expected. But the hope is important. It gets us thinking about the summer to come when we will soak up every bit of lake-going, outdoor-eating, sunny goodness.
I can’t wait.
Meanwhile, we’re also prepping for the summer growing season by ordering seeds, planning plot layouts and debating the merits of growing kale versus swiss chard. It’s a whole thing.
Last summer, as with many summers, my family and I grilled a lot. Burgers and chicken. Steak and shrimp. Veggies. You name it and we probably tossed it on the grill a time or two.
Grilled Salmon with Spinach Chimichurri is a great way to both use spring and summer’s freshest produce and grill your meal. Salmon is cooked to perfection on the hot grates, imparting a lightly smokey flavor, and then topped with an earthy, bright Spinach Chimichurri Sauce. It’s delightful.
Wondering how to cook salmon on the grill? Salmon is a great fish to experiment with in terms of grilling. It holds up well to the high temperatures and cooks pretty quickly. Start with well-heated and oiled grates and keep the skin on for best results.
As for the chimichurri sauce, it comes together quickly and easily in a food processor. For best flavor results, make it at least 30 minutes before eating so the flavors can meld.
Grilled Salmon with Spinach Chimichurri
Fresh salmon with a hint of smoky flavor is served with a fresh, bright, earthy chimichurri sauce. It's a lovely meal for spring and summer.
Ingredients
Salmon
- 1 lb Maine salmon, cut into 4 filets
- 1 tablespoon olive oil
- Salt and pepper, to taste
Spinach Chimichurri
- 1 cup packed baby spinach leaves
- 1 clove garlic, crushed and peeled
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Heat the grill to about 500 degrees Fahrenheit (use the hottest setting).
- Brush the salmon filets all over with olive oil. Season with salt and pepper.
- Place the salmon on the grill (skin side down) and cook, without disturbing, for 6 minutes. Flip and cook for an additional 4-5 minutes, to the desired doneness. The salmon should release easily from the grates when it’s done.
- To make the chimichurri: Add the spinach, garlic, olive oil, red wine vinegar, salt, black pepper, and crushed red pepper flakes to the bowl of a food processor. Process on high until all ingredients are chopped into uniformly small pieces.
- Serve the salmon with chimichurri spooned over the top.
Notes
Pairing suggestion: Grilled or boiled potatoes go well with this dish. Spoon extra chimichurri over them as well.