Grilled Salmon With Dill Chimichurri Recipe

There are some recipes that look fancy when they hit the table but are surprisingly easy once you actually make them. This grilled salmon with dill chimichurri is one of those meals for me. The first time I tried it, I expected the salmon to stick to the grill, fall apart, and generally make my evening frustrating. Instead, it turned out to be one of the easiest grilled fish dinners I’ve made.

What pulled me in was the dill chimichurri. Most people think of chimichurri as something that belongs with steak, but the bright flavor works beautifully with salmon. The fresh herbs, garlic, vinegar, and chile bring just enough sharpness to balance the richness of the fish.

I’ve made this recipe several times now, especially during warmer months when standing outside by the grill feels like part of the meal. Every time, the lemon slices underneath the salmon save me from worrying about sticking, and the sauce somehow tastes even better after a few minutes near the heat.

A Few Things I Love About This Dish

The biggest reason I keep making this recipe is that it feels impressive without requiring much effort. The ingredients are simple, but together they create layers of flavor that taste like something from a restaurant.

I also appreciate that the chimichurri does double duty. Part of it seasons the salmon before grilling, and the rest becomes the finishing sauce. That means less prep work and fewer dishes to clean afterward, which is always a win in my kitchen.

Another thing I noticed after making this several times is how forgiving it is. Even if the salmon cooks a minute longer than planned, the fresh chimichurri keeps everything tasting bright and moist.

Ingredients I Used for the Recipe

• 1 shallot, finely chopped – adds a mild onion flavor and a little sweetness.
• 2 garlic cloves, finely chopped – brings bold savory flavor to the chimichurri.
• 1 serrano chile, seeded and finely chopped – adds gentle heat without overpowering the fish.
• 1/2 cup finely chopped dill and/or parsley – creates the fresh herbal base of the sauce.
• 1/4 cup plus 2 tablespoons extra-virgin olive oil – helps bind the chimichurri and coat the salmon.
• 1/4 cup plus 1 tablespoon red wine vinegar – provides brightness and balance.
• 1 1/2 teaspoons sugar – softens the sharpness of the vinegar.
• 1/4 teaspoon crushed red pepper flakes – adds a little extra kick.
• 1/2 teaspoon kosher salt, plus more for seasoning the salmon.
• 2 lemons – one and a half sliced for the grill, the remaining half juiced into the sauce.
• 4 salmon fillets, about 6 to 8 ounces each, skin-on and patted dry.
• Vegetable oil for greasing the grill grate.

How to make Grilled Salmon With Dill Chimichurri?

Step 1 – Make the Dill Chimichurri

I start by combining the chopped shallot, garlic, serrano chile, dill, olive oil, red wine vinegar, sugar, red pepper flakes, and salt in a small bowl. Then I squeeze in the juice from half a lemon and stir everything together.

The smell at this point is incredible. Sharp, herby, and fresh all at once. I usually sneak a tiny taste and adjust the salt if needed.

Step 2 – Slice the Lemons

I cut one and a half lemons into thick slices and remove any seeds. These slices become a protective layer between the fish and the grill.

At first I thought this step seemed unnecessary. Then I tried it. Now I wouldn’t skip it because it completely removes the stress of salmon sticking to the grates.

Step 3 – Season and Coat the Salmon

I pat the salmon dry and season it with salt. Then I transfer a few tablespoons of chimichurri into a separate bowl and brush it all over the fillets.

Keeping some chimichurri separate is important. The reserved sauce stays fresh and becomes the finishing touch once the salmon is cooked.

Step 4 – Give the Salmon a Quick Char

With the grill heated to medium-high and lightly oiled, I place the salmon skin side up directly on the grate for about 30 seconds.

This short contact creates beautiful grill marks and adds a little smoky flavor. The fish is still mostly raw inside, but that’s exactly what should happen.

Step 5 – Move the Salmon Onto the Lemon Slices

Next, I arrange pairs of lemon slices on the grill and place each fillet skin side down on top of them.

The salmon now sits on the lemons instead of the grill itself. It’s one of those simple tricks that feels almost too easy, yet it works every single time.

Step 6 – Finish Cooking

I close the grill lid and let the salmon cook until it flakes easily with a fork. Depending on thickness, this usually takes somewhere between 13 and 18 minutes.

I try not to poke at it too much while it cooks. Fish rewards patience.

Step 7 – Serve With More Chimichurri

Once cooked, I transfer the salmon to a platter and tuck some of the grilled lemon slices around it.

Then comes my favorite part. I spoon the reserved dill chimichurri over the top and serve the rest on the side. The contrast between the warm salmon and the cool herb sauce is what makes the whole dish special.

Tips

Don’t Skip Drying the Salmon

I used to rush this step. After a few disappointing results, I learned that dry salmon cooks more evenly and develops better texture. A few paper towels make a noticeable difference.

Use Fresh Herbs Whenever Possible

Dill is the star here. Fresh herbs bring a brightness that dried herbs simply can’t match. If I have both dill and parsley available, I often use a mix of the two.

Watch the Serrano Carefully

Heat levels vary from pepper to pepper. If I’m cooking for people who don’t love spicy food, I use a little less. The chimichurri should taste lively, not overwhelmingly hot.

Trust the Lemon Slice Method

Every summer someone asks if the lemons are really necessary. My answer is always yes. They prevent sticking, add subtle citrus flavor, and make grilling fish much easier.

Let the Chimichurri Sit for a Few Minutes

If I have extra time, I make the sauce before preparing the salmon. Even fifteen or twenty minutes helps the flavors blend together and taste more balanced.

The Way I Like to Serve It

This salmon works with all kinds of side dishes. On busy nights, I keep things simple with grilled vegetables and rice. When friends come over, I might add roasted potatoes or a fresh salad.

One thing I’ve learned is not to overwhelm the plate. The chimichurri already brings so much flavor that the salmon doesn’t need complicated sides competing for attention.

I also like serving extra lemon wedges at the table. Some people want an extra squeeze of citrus, and honestly, so do I.

What keeps bringing me back to this recipe isn’t just the flavor. It’s the confidence that comes with knowing it will work. The lemon slices solve the sticking problem, the chimichurri adds freshness in every bite, and the salmon stays tender and satisfying. It’s the kind of meal that feels relaxed but still special, which is exactly the sort of cooking I enjoy most.

Print Recipe

Grilled Salmon With Dill Chimichurri Recipe

Author: Kelsey Perez Cooking Method: Grilling Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 18 mins Rest Time 5 mins Total Time 43 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ 22 Calories: 410

Best Season: Spring, Summer, Early Fall

Description

This grilled salmon with dill chimichurri is a simple yet impressive meal that combines tender, smoky salmon with a vibrant herb sauce. Fresh dill, garlic, serrano chile, olive oil, and lemon create a flavorful chimichurri that perfectly balances the richness of the fish. Lemon slices placed beneath the salmon help prevent sticking while adding subtle citrus flavor. Perfect for summer cookouts, weeknight dinners, or entertaining guests, this recipe delivers restaurant-quality results with minimal effort.

Ingredients

Servings

For the Dill Chimichurri

• 1 shallot (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 serrano chile (seeded and finely chopped)
• ¹⁄₂ cup fresh dill and/or parsley (finely chopped)
• ¹⁄₄ cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil (for brushing salmon)
• ¹⁄₄ cup red wine vinegar
• 1 tbsp red wine vinegar
• 1 ¹⁄₂ tsp sugar
• ¹⁄₄ tsp crushed red pepper flakes
• ¹⁄₂ tsp kosher salt

For the Salmon

• 2 lemons (1 1/2 sliced, remaining half juiced)
• 4 fillets salmon (6 to 8 ounces each, skin-on)
• 1 tbsp kosher salt (or to taste)
• 1 tbsp vegetable oil (for greasing grill grate)

Instructions

1. Prepare the Chimichurri

   Combine shallot, garlic, serrano chile, dill, olive oil, red wine vinegar, sugar, red pepper flakes, salt, and juice from half a lemon in a bowl. Stir well until combined.
   Allow the sauce to sit for 10 to 15 minutes if time permits.

2. Prepare the Lemons

   Slice one and a half lemons into thick rounds and remove any seeds.
   These slices will keep the salmon from sticking to the grill.

3. Season the Salmon

   Pat the salmon fillets dry with paper towels and season with kosher salt.
   Dry fish grills more evenly and develops better texture.

4. Brush with Chimichurri

   Transfer a few tablespoons of chimichurri into a separate bowl and brush it over the salmon fillets.
   Reserve the remaining sauce for serving.

5. Preheat the Grill

   Heat the grill to approximately 220°C (425°F) and lightly oil the grill grates.

6. Quick Char

   Place salmon skin-side up directly on the grill for about 30 seconds to create grill marks.
   Do not cook through at this stage.

7. Move onto Lemon Slices

   Arrange pairs of lemon slices on the grill and place each salmon fillet skin-side down on top of them.

8. Finish Grilling

   Close the grill lid and cook for 13 to 18 minutes, or until the salmon flakes easily with a fork.
   Cooking time will vary depending on fillet thickness.

9. Rest and Serve

   Transfer salmon to a serving platter, garnish with grilled lemon slices, and spoon reserved chimichurri over the top.
   Serve immediately with additional chimichurri on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 410kcal

% Daily Value *

Total Fat 26gg40%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 480mgmg20%

Potassium 890mgmg26%

Total Carbohydrate 6gg2%

Dietary Fiber 1gg4%

Sugars 3gg

Protein 37gg74%

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Calcium 4% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Dry the salmon well: Removing excess moisture helps create better texture and prevents sticking.
• Use fresh herbs: Fresh dill and parsley provide the best flavor and brightness.
• Adjust the heat: Reduce the serrano chile if serving guests who prefer milder dishes.
• Don't skip the lemons: Lemon slices make grilling fish easier and add subtle citrus flavor.
• Make ahead: Chimichurri can be prepared several hours in advance for even better flavor.

Keywords: grilled salmon, dill chimichurri, salmon recipe, grilled fish, healthy seafood dinner, lemon grilled salmon, herb sauce salmon, summer grilling recipe