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Photo of Grilled salmon with caper chimichurri by WW

Grilled salmon with caper chimichurri

3 - 10
PersonalPoints™ per serving
Total Time
1 hr 3 min
Prep
20 min
Cook
13 min
Serves
4
Difficulty
Easy
Salmon is a wonderfully versatile ingredient. It stays nice and moist on the grill, and is fabulous with a caper-based chimichurri sauce.

Ingredients

Fresh parsley

½ cup(s)

Fresh oregano

2 tbsp(s)

Uncooked shallot(s)

½ small, chopped

Capers

1½ tbsp(s), rinsed and drained

Red wine vinegar

1 tbsp(s)

Water

1 tbsp(s)

Garlic clove(s)

1 clove(s), large, chopped

Crushed red pepper flakes

¼ tsp(s)

Uncooked farmed salmon fillet(s) 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)

Instructions

  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.)

Notes

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

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