Name: Pan-Seared Salmon with Lemon-Dill Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 6-ounce pieces Salmon fillets, skin-on; 4 tablespoons Extra virgin olive oil; 0.5 cup Fresh dill, finely chopped; 0.25 cup Fresh flat-leaf parsley, finely chopped; 2 cloves Garlic cloves, minced; 2 tablespoons Lemon juice, freshly squeezed; 1 tablespoon Red wine vinegar; 0.25 teaspoon Red chili flakes; 1 teaspoon Kosher salt; 0.5 teaspoon Freshly ground black pepper

"This recipe features succulent salmon fillets with a perfectly shattered-crisp skin, paired with a bright and refreshing Mediterranean-inspired chimichurri. The combination of fresh dill, parsley, and citrusy lemon cuts through the richness of the fish for a perfectly balanced meal."

Ingredients

Qty	Item
4 6-ounce pieces 680 g	Salmon fillets, skin-on
4 tablespoons 60 ml	Extra virgin olive oil
0.5 cup 15 g	Fresh dill, finely chopped
0.25 cup 10 g	Fresh flat-leaf parsley, finely chopped
2 cloves 6 g	Garlic cloves, minced
2 tablespoons 30 ml	Lemon juice, freshly squeezed
1 tablespoon 15 ml	Red wine vinegar
0.25 teaspoon 0.5 g	Red chili flakes
1 teaspoon 6 g	Kosher salt
0.5 teaspoon 1 g	Freshly ground black pepper

How to Make Pan-Seared Salmon with Lemon-Dill Chimichurri

In a small bowl, combine the chopped dill, parsley, minced garlic, lemon juice, red wine vinegar, red chili flakes, and 2 tablespoons of olive oil. Whisk until emulsified, season with a pinch of salt, and set aside to let flavors meld.

Pat the salmon fillets extremely dry on both sides using paper towels. Moisture is the enemy of a crispy sear.

Season the salmon generously with kosher salt and black pepper on both sides.

Heat the remaining 2 tablespoons of olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.

Carefully place the salmon fillets into the pan, skin-side down. Use a flexible spatula to press down firmly on each fillet for about 15-20 seconds to ensure the skin makes full contact with the pan and doesn't curl.

Sear undisturbed for 5-6 minutes until the skin is golden brown and crispy. The fish should naturally release from the pan when it's ready.

Flip the fillets and cook for an additional 2-3 minutes for medium-rare, or until the internal temperature reaches 125-130°F (52-54°C).

Remove the salmon from the pan and let it rest for 2 minutes. Plate the salmon and spoon a generous amount of the lemon-dill chimichurri over the top before serving.

·
Cold salmon hits a hot pan better for crisping, but ensure the skin is bone-dry for the best results.
·
Don't move the fish too early; if it sticks, the skin hasn't finished crisping yet.
·
Use a cast-iron skillet for even heat distribution and the most consistent crust.
·
The chimichurri can be made up to 4 hours in advance to allow the garlic to mellow.

Frequently Asked Questions

Can I use skinless salmon fillets?

Yes, but you will miss the textural contrast of the crispy skin. If using skinless, reduce the initial searing time to 3-4 minutes per side.

How do I know when the salmon is cooked?

The salmon will change from translucent pink to an opaque light pink. An internal thermometer should read 125°F for medium-rare or 145°F for well-done.

What is the best way to store leftovers?

Store the salmon and sauce separately in airtight containers for up to 2 days. Reheat the salmon gently in a low-temperature oven to preserve the moisture.

Can I substitute the dill with another herb?

While dill is traditional for this flavor profile, cilantro or mint can be used for a different twist on the chimichurri.

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