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A bold and flavorful wild salmon recipe with South American flair
If you're looking for a simple, healthy, and flavorful way to prepare wild Alaskan sockeye salmon, this oven-baked chimichurri salmon recipe is a must-try. Chimichurri sauce—an herbaceous, spicy blend originating from Argentina and Uruguay—adds a bright, zesty finish to rich, omega-3-packed sockeye fillets.
A Brief History of Chimichurri
Chimichurri has deep roots in South American cuisine, especially in Argentinian and Uruguayan grilling traditions. While its exact origin remains a mystery, legends abound—from an Irishman in Argentina craving Worcestershire sauce, to the phrase “give me the curry” being misheard and transformed into chimichurri. Others point to a Basque-style herb sauce or even the Quechua term for a strong meat or fish sauce. Whatever its beginnings, chimichurri remains a staple sauce that pairs beautifully with fish, especially salmon.
Why Chimichurri and Salmon Are a Perfect Match
Wild Alaskan sockeye salmon has a naturally rich, bold flavor that holds its own against vibrant sauces. The fresh herbs, red onion, chili flakes, and citrus notes in chimichurri enhance the savory, buttery profile of oven-baked salmon without overpowering it.
Chef Nicole’s version of chimichurri includes lemon juice and cumin for a slightly smoky, citrus-forward twist that complements our wild-caught salmon perfectly.
[[ recipeID=recipe-8lsnivdhi, title=Grilled Salmon in Chimichurri Sauce ]]
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
