Photo of Grilled Salmon with Caper Chimichurri by WW

Grilled Salmon with Caper Chimichurri

Total Time
1 hr 3 min
20 min
13 min
Whip up a colorful and flavorful chimichurri sauce to serve alongside grilled salmon for a quick, yet elegant weeknight dinner. Chimchurri is a South American dish made with finely chopped parsley, oregano, capers, red wine vinegar, red pepper and olive oil. The oregano and crushed red pepper add an extra zip of flavor. Salmon is a wonderfully versatile ingredient. It stays nice and moist on the grill, and is fabulous with a caper-based chimichurri sauce. The chimichurri sauce, which can be made ahead, can also be served over chicken or beef. Serve this dish with roasted new potatoes.


Fresh parsley

½ cup(s), leaves

Fresh oregano

2 Tbsp, leaves


½ small, chopped


1½ Tbsp, rinsed and drained

Red wine vinegar

1 Tbsp


1 Tbsp


1 clove(s), chopped

Crushed red pepper flakes

¼ tsp

Olive oil

8 tsp, divided

Uncooked farmed Atlantic salmon

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

Table salt

¼ tsp

Black pepper

¼ tsp


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