With its zesty flavor and bright green color, chimichurri sauce is an ideal sauce for salmon, and takes only 5 minutes to make!

Sauce for salmon: chimichurri

Looking for the best sauce for salmon? There are lots of delicious sauces for salmon, but the best one Alex and I have found: chimichurri. Its electric green color is totally eye catching, and it’s flavor is ultra tangy and fresh. You’ll find yourself wanting to drizzle a little of this magic green sauce on just about everything! Here’s how to make this most delicious sauce for salmon, and a few more salmon sauce ideas.

Another fabulous salmon sauce? Salmon with Caper Garlic Butter.

Chimichurri sauce for salmon

What is chimichurri?

So, what is chimichurri? Chimichurri is a bright green blended parsley and garlic sauce that originates from Argentina and Uruguay. The main ingredients in a chimichurri sauce are parsley, garlic, olive oil, oregano and red wine vinegar. Typically chimichurri is served with fish or meal, but you can also serve it with grilled or roasted veggies or drizzle it on grain bowls.

Got parsley to use up? Try more of our Best Parsley Recipes.

Sauce for salmon

How to make chimichurri sauce for salmon

Our take on this chimichurri sauce for salmon is incredibly easy to make. It comes out a beautiful neon green and it tastes garlicky and fresh. This chimichurri uses both cilantro and parsley for a nuance in flavor, and green onion tops for a savory hit. We’ve also used two different acids to make that signature tang: both red wine vinegar and fresh lemon juice. Throw it all into a blender and blend until a smooth green sauce forms!

One note on the blender for this salmon sauce. Because the quantities are small, you’ll want to use an immersion blender or small sauce or smoothie blender instead of a large blender. It’s possible you could use a standard blender, especially if you double the sauce ingredients and plan to have leftovers–but a large high speed blender definitely won’t blend because there won’t be enough liquid.

And for cooking the salmon: well, our 10-minute baked salmon is our favorite way to cook it! Head over to our Baked Salmon Recipe for how to do it. Or, you could try it grilled with our Easy Cedar Plank Salmon.

Best sauce for salmon: chimichurri

Other sauces for salmon

Let us know if you try this chimichurri sauce for salmon in the comments below! Outside of this chimichurri sauce, here are some other sauces for salmon:


Looking for other essential recipes?

Whether it’s how to make salad dressing or hard boiled eggs, our essential recipes are easy DIYs to make at home! Here are few more of our essential and DIY recipes:

This recipe is…

This recipe is vegan, vegetarian, gluten-free, plant-based, dairy-free, and refined sugar free.

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Baked salmon with chimichurri

Best Sauce for Salmon: Chimichurri

  • Author: Sonja
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About ¾ cup 1x


With its zesty flavor and bright green color, chimichurri sauce is an ideal sauce for salmon, and takes only 5 minutes to make!


  • 1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
  • 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
  • 2 green onions (tops only)
  • 1 garlic clove
  • ½ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • Several grinds black pepper


  1. Slice off the tops of the green onions. In an immersion blender or small sauce blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).
  2. To serve, drizzle the salmon with chimichurri: see our Baked Salmon Recipe for more.
  • Category: Sauce
  • Method: Blended
  • Cuisine: Argentinian

Keywords: Chimichurri Sauce, Sauce for Salmon, Salmon Sauce Recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. Made this. The puree was different than what I am used to for chimichurri (used to a finely chopped sauce) but the flavor was good. I felt the vinegar overpowered the sauce, would either cut this down to a tsp, eliminate it, or add a tsp of honey to balance it.

  2. You need to specify that the part of the green onion to use is the “white part,” and not the “top.” The way that a green onion grows, the “top” is the tougher green, slightly bitter upper part of the plant, while the lower white parts are less fibrous, less bitter. I had to make a separate batch of this after trying the first batch with the “green” top, but it was a not good and I pitched it. Second batch using the lower “white” part turned out delicious.