Grilled Salmon with Chimichurri Butter

For those hot summer nights, I like to make dinners that are not only quick to make, but big on flavor. Obviously, I’m a big griller and always looking for something other than burgers and hot dogs to throw on the grill! Say hello to these grilled salmon fillets that I coated in a complex chimichurri butter!

Murray’s Steakhouse Salmon

I used Murray’s Steakhouse Salmon fillets for this recipe. I love the peppery marinade the salmon comes in and if you’re low on time, you can actually take these straight from the freezer to the grill!

Personally, I like to thaw them overnight so I can drizzle the marinade over the salmon while it’s roasting.

How to grill salmon successfully

There are two theories of thought when it comes to grilling fish. Grill it skin side down which ends up with very crispy skin (sometimes burnt) or start with the flesh side down to get good grill marks.

Personally, I like to start with the meat side down to get nice grill marks on that side and then flip the fish after a few minutes. The key to this is making sure your grill grates are well heated, very clean and lightly oiled. Miss one of these steps and the fish will stick to the grill.

Once you flip the salmon it will only take a few minutes to finish cooking, you will still be left with a crispy skin, and you can drizzle the leftover marinade over the salmon. Be sure to cook it thoroughly after drizzling the marinade as it has been in contact with raw fish.

Preparation of chimichurri compound butter

Salmon is a hearty fish and especially this pickled salmon can hold big flavors. Like: chimichurri butter.

This stuff is packed with flavor and also happens to be pretty easy to make. Just mash all the ingredients well. While you can use a food processor for this, I think just mashing it with a fork is fine.

Wrap the finished butter in plastic to set in the fridge for an hour or so (or make it sooner – it keeps perfectly) and then slice it into thin coins to serve!

What to serve with this grilled salmon dish

I like to think of quick-cooking starches and vegetables to serve alongside this salmon. A quick cooking rice like white rice would be great or I like to serve it with couscous which soaks up all the delicious chimichurri butter.

As for vegetables, something on the grill that cooks quickly just makes sense. I chose zucchini on this particular day, but other options would be corn, vegetable skewers, or even cauliflower!

If you’re in the middle of a meal, pick up some Murray’s Steakhouse filets and try this chimichurri butter paired with salmon. This is a serious winner!

My grilled salmon recipe with chimichurri butter

Grilled salmon with chimichurri butter

Grill salmon over direct heat and then slather them in this easy chimichurri butter (that you can make ahead of time)! Dinner can be on the table in about 20 minutes!

preparation time 5 subtlety

Cooking time 25 subtlety

Butter time 30 subtlety

Total time 1 hour

Course Main Course

kitchen American

Chimichurri Butter:

• 8 ounces unsalted butter softened
• 4 cloves garlic ground
• 1 Goblet ground parsley
• 1 tablespoon Dried oregano
• 1 teaspoon Red pepper flakes
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Red wine vinegar
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Salmon ingredients:

• 4 Fillets Murray’s Steakhouse Salmon
• 2 spoons Olive oil for cooking
• couscous to serve
• Grilled vegetables to serve

• For the chimichurri butter, in a medium bowl mash together soft butter with garlic, parsley, dried oregano, red pepper flakes, red wine vinegar, lemon juice and salt and pepper. After kneading well, roll the butter well in cling film. Allow to set in the refrigerator for at least an hour or overnight. Slice into coins to serve.

For salmon:

• Heat the grill to medium-high heat. Clean the grates of the grill well and lightly brush with olive oil. When the grill is very hot, add salmon, skin side up, for 4 minutes. Once seared, turn over and cook the rest of the way with the skin side down. Drizzle additional marinade over the salmon while it roasts. Grill another 3-4 minutes on the other side until the salmon flakes and is cooked. Serve the salmon fillets when they are warm on couscous alongside grilled vegetables. Add a dollop of compound butter to the top of the salmon while it’s still warm.

Leftover chimichurri butter will keep in the fridge for up to two weeks. Great on toast, baked potatoes, or any grilled protein.

dose: 1plateCalories: 727KKLCarbohydrates: 4Gprotein: 35GFat: 64GSaturated fat: 32GPolyunsaturated fat: 7GUnsaturated fat: 21Gtrans fat: 2GCholesterol: 215mgsodium: 390mgpotassium: 976mgfiber: 1GSugar: 0.4Gvitamin: 2920IUVitamin C: 22mgcalcium: 84mgiron: 3mg

Key word Argentinian chimichurri, compound butter, grilled salmon, salmon recipes

did you do that?

Take a picture and tag @macheesmo So I can see your work.

Here are some more great recipes to try!