Photo of Grilled salmon with caper chimichurri by WW

Grilled salmon with caper chimichurri

Points® value
Total Time
1 hr 3 min
20 min
13 min
Salmon is a wonderfully versatile ingredient. It stays nice and moist on the grill, and is fabulous with a caper-based chimichurri sauce.


Fresh parsley

½ cup(s)

Fresh oregano

2 tbsp(s)


½ small, chopped


1½ tbsp(s), rinsed and drained

Red wine vinegar

1 tbsp(s)


1 tbsp(s)


1 clove(s), large, chopped

Crushed red pepper flakes

¼ tsp(s)

Uncooked farmed salmon fillet with or without skin

1 pound(s), but with skin recommended (center-cut)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

8 tsp(s)


  1. Put parsley, oregano, shallot, capers, vinegar, water, garlic and red pepper flakes in bowl of a food processor; process until smooth. With motor running, drizzle in 2 Tbsp oil. Transfer chimichurri to a bowl; let sit at least 30 minutes (or make ahead and refrigerate for up to one week).
  2. Meanwhile, bring salmon to room temperature for 15 to 30 minutes; brush with remaining 2 tsp oil and then sprinkle with salt and pepper.
  3. Heat a grill or grill pan to medium-high heat (should be hot but not smoking).
  4. Place salmon, skin-side down, on prepared grill pan or skin-side up, on a grill grate. Reduce heat to medium and cook, without flipping, until fish releases easily from pan or grate, about 6 to 7 minutes. Carefully flip fish and cook until fish flakes easily with a fork, about 5 to 6 minutes. (If using a gas grill, cover salmon during cooking.)


Serving size: 4 oz salmon, 1 1/2 Tbsp sauce