Slow-Roasted Salmon with Chimichurri

updated Feb 3, 2020
Slow-Roasted Salmon with Chimichurri
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Credit: Celeste Noche

The word “foolproof” gets tossed around a lot when it comes to recipes, but rarely when it comes to temperamental proteins like tender salmon. When shelling out money for a good side of wild Pacific Northwest salmon, though, nobody wants to take chances — and this truly foolproof method of cooking leaves it beautifully bright, intact, and never dried out.

This recipe works well for any size portion; simply adjust the oil, salt, and lemon amounts to the size of the salmon. The timing stays the same and you should have plenty of chimichurri.

In Argentina, this parsley-based sauce comes out at every parillada, or grill feast. But the sharp vinegar, piquant pepper flakes, and fresh herbs also work well with fish dishes like this one. Because you can make it ahead of time, it turns the salmon into a low-stress dinner-party stunner. For any portion of salmon less than a pound, you’ll have enough left over for a second meal — simply store it in the refrigerator and use it over pasta, eggs, or shrimp.

Slow-Roasted Salmon with Chimichurri

Prep time 15 minutes

Cook time 20 minutes

Serves 4

Nutritional Info


  • 1

    (1-pound) skin-on salmon fillet, pin bones removed

  • 1 tablespoon

    olive oil

  • 1/4 teaspoon

    kosher salt

  • 1/4

    medium lemon

For the chimichurri sauce:

  • 3 cloves


  • 2 tablespoons

    white wine vinegar

  • 1/2 cup

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    red pepper flakes

  • 1/2 cup

    fresh parsley leaves

  • 1 tablespoon

    fresh oregano leaves


  1. Arrange a rack in the middle of the oven and heat the oven to 225ºF. Place a 1-pound salmon fillet on a rimmed baking sheet. Check for pinbones and remove as needed. Rub the salmon all over with 1 tablespoon olive oil, then arrange skin-side down. Sprinkle with 1/4 teaspoon kosher salt.

  2. Bake until the salmon is just cooked through and the flesh is firm, about 20 minutes. Don’t worry too much about exact timing, as the recipe is very forgiving. Small dots of white fat may bubble up, but they are nothing to be concerned about (fat is flavor!). Meanwhile, make the chimichurri.

  3. Make the chimichurri: Mince or smash 3 garlic cloves through a garlic press and place in a medium bowl. Add 2 tablespoons white wine vinegar and stir to combine. Slowly whisk in 1/2 cup olive oil, then stir in 1/2 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Finely chop 1/2 cup parsley leaves and 1 tablespoon oregano leaves, then stir into the oil mixture.

  4. When the salmon is ready, squeeze 1/4 lemon over the top. Serve with the chimichurri.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.

Excerpted from The Pacific Northwest Seafood Cookbook. Text copyright 2019 by Naomi Tomky, photograph copyright 2019 by Celeste Noche. Reproduced by permission of The Countryman Press. All rights reserved.