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Grilled Salmon with Avocado Chimichurri

Grilled Salmon with a refreshing topping – take salmon to a whole new level of delicious with

a bright and irresistible Avocado Chimichurri. It’s a hearty, protein rich main dish that you’ll want on repeat!

Ingredients Salmon

  • 4 (6 oz.) skinless salmon fillets

  • 1 Tbsp olive oil, plus more for brushing grill

  • Salt and freshly ground black pepper

  • 1 tsp ground cumin

Avocado Chimichurri

  • 1 small avocado, diced small

  • 1/4 cup finely minced fresh parsley

  • 2 Tbsp finely minced fresh cilantro

  • 1 tsp dried oregano

  • 1 1/2 tsp minced garlic

  • 1 1/2 Tbsp red wine vinegar

  • 1 Tbsp fresh lemon juice

  • 2 Tbsp minced red onion

  • 3 Tbsp extra virgin olive oil*

  • 2 Tbsp water

  • 1/8 tsp red pepper flakes (optional)


  • Preheat a gas grill to 425 degrees. Brush both sides of salmon with the 1 Tbsp olive oil. Season both sides of salmon with salt, pepper and the cumin.

  • Brush grill grates with oil, place salmon on grill and grill about 3 minutes per side, or to desired doneness. Serve salmon immediately topped with avocado chimichurri.

  • For the chimichurri:

  • In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste.

  • *You can replace the 2 Tbsp water with 2 more Tbsp evoo if desired. I made this twice and liked that the water version wasn't so heavy. I just felt there was already enough fat and richness from the avocado and salmon that it didn't need more oil. Normally I would not add water to chimichurri.

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