I have been wanting to make this amazing chimichurri salmon for the longest time.
The recipe is from an old Martha Stewart’s magazine that I had been keeping it for years.
Finally, I got to try it out and it’s one of the best tasting salmon recipes ever!
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Chimichurri sauce is a South American creation. It’s usually made with cilantro, parsley, garlic and olive oil. There are many variations but this mango chimichurri sauce is absolutely delightful.
The fresh, sweet and tangy mango shines in this chimichurri salmon recipe and lends gorgeous color, fruity taste to an already delicious recipe.
This dish is utterly simple and straight forward to make at home. It’s also versatile as you can spoon the mango chimichurri sauce over chicken or shrimp.
Just look at the pictures above, this homemade chimichurri salmon looks and tastes like it’s straight from restaurants. Bon appetit!
How Many Calories per Serving?
This recipe is only 472 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chimichurri Salmon with Mango
- 1 mango (peeled, pitted, and cut into small cubes)
- 1 bunch cilantro (finely chopped)
- 1 bunch Italian parsley (finely chopped)
- 1/2 teaspoon red-pepper flakes
- 1/4 cup vegetable oil (plus more for grilling)
- 2 tablespoons lime juice
- Ground black pepper
- 2 lbs salmon fillets
- Stir the mango, cilantro, parsley, red-pepper flakes, oil and lime juice together. Season with salt and black pepper.
- Heat up a grill or grill pan to medium-high. Lightly oil the hot grill. Season salmon with salt and black pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes.
- Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Excellent recipe. Will pin on my “Great Recipes” board! Thanks for sharing.
Bee, love your recipes! Am looking forward to trying this one tomorrow night and just have a question. Is there a particular reason you chose vegetable oil over olive oil. Does it have a lighter flavor, or is there another reason? Thanks for educating me and thanks a million for sharing your delicious recipes.
It’s neutral flavor.
Great recipe, actually all your recipes are great, I love them all.
Thank you Bee!
This was excellent. My husband loved it. Best recipe I’ve tried in a long time. I did season with mild slap yo mama instead of just sat and pepper. A real keeper my favorite salmon recipe
Does the chimichurri pairs well with other fishes/prawns and chicken?
I made this salmon last night and it was very tasty! This will be my new favorite way to cook salmon. Thanks!
I don’t see the ingredients or instructions for the chimichurri? Am I missing something?
Yes you are. The recipe card is pink in color, did you scroll down???
Thank you for the wonderful recipes on pintrest,and this sight, I am an avid follower, love your recipes!!
Thanks Sheila, I appreciate your support.