Sweet Heat Baked Salmon with Easy Chimichurri Sauce
This chimichurri salmon makes the most delicious dinner and is a great way to wow guests at a dinner party or get over mid-week food boredom.
The salmon is marinated in a sugar-free cajun seasoning then baked to flaky perfection. The homemade chimichurri recipe is made with fresh herbs, garlic and honey to create a robust and flavorful sauce to add atop the salmon.
Salmon is by far my favorite fish to cook. It’s fancy and elegant but incredibly simple to make. It’s filled with protein and fatty acids, making it not only delicious but also nutrient-dense. Pair it with a rocket fennel and pear salad for a complete meal.
You’ll be left with a lot of extra chimichurri sauce, but don’t even think about tossing it! Add it to Cajun Steak Bites or Cast Iron Steak. You can also put it on sandwiches, wraps or salads to add a ton of flavor. We also love it on breakfast sandwiches with maple chicken sausage and eggs.
Why you’ll love this recipe
- Great source of protein at 22 grams per serving.
- Flavorful chimichurri sauce sauce goes on everything!
Ingredients and Substitutions:
These are the main ingredients for this chimichurri salmon recipe. See the recipe card below for the full list of ingredients and instructions.
- Salmon: use fresh or frozen, I recommend looking for wild-caught salmon.
- Coconut Aminos: or soy sauce.
- Cajun Seasoning: store-bought or try my sugar-free Cajun seasoning.
- Light Brown Sugar: dark brown sugar works as well.
- Cilantro and Parsley: use fresh herbs rather than dried to add a ton of flavor to the homemade chimichurri sauce.
- Red Wine Vinegar: can also use balsamic vinegar.
- Honey: or Agave Nectar.
- Lemon Juice: fresh lemons will have the best flavor but storebought is fine as well.
- Garlic: fresh is best for the sauce.
- Tomato: I like using Roma tomatoes for the sauce but any tomatoes you have will work.
- Red Onion
Variations
- Add red pepper flakes for some extra heat.
Dietary Modifications
- This recipe is both dairy-free and gluten-free, as is. For gluten-free, be sure to use coconut aminos and not soy sauce.
How to make this baked chimichurri salmon (a visual step-by-step guide):
Step 1: make herby chimichurri sauce
Add all the chimichurri ingredients to a medium bowl (image 1).
Stir to combine (image 2). Be sure to finely chop the cilantro and parsley. Place in the fridge for at least 30 minutes prior to serving for the best flavor.
Step 2: make the marinade and add salmon
In a small mixing bowl combine the coconut aminos, cajun seasoning and light brown sugar (image 3) and stir to create your marinade (image 4). If using one large fish filet, I like cutting into smaller 4 oz. filets for easy serving. Lay the filets in a sealable airtight container and add the marinade (image 5). If keeping salmon skin on, place skin side up so the meat gets marinated. Place in the fridge and let the salmon marinate for 15 minutes.
Pre heat the oven to 400 degrees Fahrenheit. Remove the filets from the marinade and discard any excess. Place the fish on a foil-lined baking sheet sprayed with cooking spray. Sprinkle the remaining 2 Tbsp. of brown sugar on top (image 6).
Step 3: bake the salmon
Place in the oven for 12-15 minutes or until the fish flakes with a fork and is no longer mushy (image 7). The cook time will vary depending on the thickness of the salmon.
Step 4: serve with chimichurri
Serve topped with ¼ cup (56g) of chimichurri sauce and your favorite sides like rice, roasted potatoes, mashed potatoes or steamed veggies.
Expert Tip!
Wild-caught salmon will have a vibrant red-orange color compared to farmed salmon.
Recipe FAQs
I prefer to use fresh wild-caught salmon for the best flavor and health benefits. Wild caught salmon should be dark pink. If you can only find farmed salmon, that’s ok too! Farmed salmon should be light pink. Salmon should never be grey, dull, mushy or slimy. If so, it’s gone bad.
Sure leftovers in an airtight container in the fridge for up to 3 days.
I prefer to bake salmon because I find it’s the easiest way. You can also grill or pan fry salmon, if preferred.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chimichurri and Salmon
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Ingredients
Salmon
- 1 1/2 lbs. salmon filets 24 oz.
- 1/2 cup coconut aminos
- 2 Tbsp. Cajun seasoning
- 2 Tbsp. light brown sugar
- 2 Tbsp. light brown sugar (for top of fish)
Chimichurri Sauce
- 1 bunch fresh cilantro, finely chopped with stems (not end stems)
- 3/4 bunch fresh parsley (finely chopped with stems (not end stems)
- 1/3 cup olive oil
- 2 Tbsp. red wine vinegar
- 3 Tbsp. agave nectar or honey
- 2 lemons, juiced
- 3 cloves garlic, minced
- 2 roma tomatoes, finely chopped, with juices
- 1/4 large red onion, finely sliced and chopped
- 1 tsp. kosher salt
- fresh cracked black pepper
Instructions
- Add all the chimichurri ingredients to a large mixing bowl and stir to combine. Be sure to finely chop the cilantro and parsley. Place in the fridge for at least 30 minutes prior to serving for the best flavor.
- In a small mixing bowl, combine the coconut aminos, Cajun seasoning and light brown sugar and stir to create your marinade. If using one large fish filet, I like cutting into smaller 4 oz. filets for easy serving.
- Lay the filets in a sealable container and add the marinade. If keeping skin on, be sure to place the fish with the skin-side up so the meat gets marinated. Place in the fridge and let the salmon marinate for 15 minutes.
- Preheat the oven to 400 degrees Fahrenheit. Remove the filets from the marinade and discard any excess. Place the fish on a foil lined baking sheet sprayed with cooking spray.
- Sprinkle the remaining 2 Tbsp. of brown sugar on top of the filets and place in the oven for 12-15 minutes or until the fish flakes with a fork and is no longer mushy.
- The cook time will vary depending on the thickness of your filets.
- Serve topped with ¼ cup (56g) of chimichurri and your favorite sides like rice, roasted potatoes, mashed potatoes or steamed veggies.
Notes
- This recipes makes a lot of extra sauce but it’s amazing on everything. Add to sandwiches, salads, burgers, on steak, in wraps, with eggs, etc.
- Weigh your cooked fish filets and divide by 6 as the weight may vary. Alternatively, you can cut them into pre cut 4 oz. filets for easy serving and tracking.
- ¼ cup chimichurri, 56g – weigh your final sauce in case you used more or less of something.
- Nutrition for salmon alone: 232calories: 21g Protein, 9g Carbs, 11g Fat, 574 Sodium, 3g Sugar
- Nutrition for Chimichurri alone: 116 calories: 1g protein, 8g carbs, 8g fat, 170g sodium, 1g fiber, 6g sugar
- If you like heavy parsley flavor, use the full bunch. However, for this I prefer a heavier cilantro flavor so you’ll want more cilantro than parsley.
- Nutritional information is an estimate and will vary with substitutions.
