Averie Cooks

0 Preheat your outdoor gas grill to medium-high heat, or approximately 400F. Tips - Do not crank your grill to max heat. This is too hot for cooking a delicate protein like fish. If you don't have a grill and want to make this recipe indoors, I recommend using an indoor grill pan on top of your stovetop OR baking it in a 375F in foil for about 15 minutes, then broiling for about 5 minutes, or until done. Use my Sheet Pan Lemon Garlic Butter Salmon recipe as a guideline if baking it.
1 To the large canister of a food processor, add the parsley, cilantro, garlic, red wine vinegar, salt, red pepper flakes, and pulse until the mixture is finely chopped. Tips - I prefer a food processor for this task rather than a Vitamix High Speed Blender or similar blender, but it will still "work".  If you like lots of sauce or want extra for serving, double the chimichurri sauce recipe.
2 With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube chute, and continuing mixing until the chimichurri sauce is well combined.
3 Reserve 1/4 cup chimichurri sauce for serving (if you made a double batch, you can reserve more).
4 Place the salmon filets on a large baking sheet or platter, and brush generously on all sides, top and bottom, with the chimichurri. Tip - For extra flavor, season each salmon filet with a bit of extra kosher salt and freshly ground black pepper.
5 Place the salmon fillets skin-side DOWN on your grill, close the lid, and allow them to cook and sear, undisturbed, for about 5 minutes.
6 Using a grilling tongs, carefully flip each filet over, close the lid, and cook for about 4 to 5 minutes more, or until done. Salmon is done with it's a light colored pink and opaque in color, it flakes easily with a fork, and if you check the internal temperature with a digital thermometer, it should read 140-145F.
7 Remove the salmon from the grill, place it on a serving platter with the skin side down, and brush the reserved salmon over the top.
8 If desired, squeeze fresh lemon juice over the top before serving. Salmon is best fresh but extra will keep airtight in the fridge for about 4 days. Extra chimichurri (if you have it), stored separately in an airtight container, will keep for about 4-5 days, noting the green color will darken as time passes meaning it has oxidized. One way to combat this is to drizzle in a bit of lemon juice with the fresh herbs as you're blending them in the food processor. The taste really won't change, but it won't be as vibrant and pretty.