Grilled Salmon with Chimichurri Salsa


Main Dish
Grilled Salmon with Chimichurri Salsa

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    Use a cedar plank to grill the salmon and top with a savory chimichurri salsa.

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    Servings and Ingredients

    Serves 6
    1 c. cilantro, lightly packed, plus additional for garnish
    ½ c. Italian parsley, lightly packed
    ¼ c. Gustare Vita red wine vinegar
    ¼ c. plus 2 Tbsp. Gustare Vita olive oil, divided
    1 tsp. Hy-Vee salt, divided
    2 clove(s) garlic, minced
    ½ tsp. Hy-Vee ground cumin
    ½ tsp. Hy-Vee crushed red pepper
    2 medium avocados, peeled, pitted, and chopped
    2 ear(s) sweet corn, grilled and kernels cut off cobs
    1 c. cherry tomatoes, halved
    1 (2-1/2-lbs.) Atlantic whole salmon filet
    ¼ c. fresh lime juice, plus wedges for garnish
    1 tbsp. Hy-Vee honey
    1 tsp. Hy-Vee chili powder
    ½ tsp. smoked paprika

    Things To Grab

    • Cedar plank
    • Food processor


    1. Soak a cedar plank in water for 2 to 6 hours. Combine 1 cup cilantro, parsley, red wine vinegar, ¼ cup olive oil, ½ teaspoon salt, garlic, cumin, and crushed red pepper in a food processor. Cover; process until combined. Add chopped avocadoes, corn, and tomatoes.

    2. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Pat fish dry and place skin side down on plank. Combine lime juice, remaining 2 tablespoons olive oil, honey, chili powder, paprika, and remaining ½ teaspoon salt in a small saucepan. Cook over medium heat for 5 minutes or until mixture reduces down to ¼ cup. Set aside half of mixture for serving; brush remaining mixture over salmon.

    3. Grill salmon for 20 minutes or until salmon flakes with a fork (145 degrees). Remove from grill; brush with remaining sauce. Spoon avocado mixture over salmon and garnish with fresh cilantro and lime wedges.

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 49g
    • Cholesterol: 105mg
    • Sodium: 520mg
    • Total Carbohydrates: 18g
    • Protein: 42g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 110%
    Potassium 25%

    Recipe Source:

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