May 02, 2025
Oven-Baked Wild Sockeye Salmon with Homemade Chimichurri Sauce
A bold and flavorful wild salmon recipe with South American flair.
If you're looking for a simple, healthy, and flavorful way to prepare wild Alaskan sockeye salmon, this oven-baked chimichurri salmon recipe is a must-try. Chimichurri sauce—an herbaceous, spicy blend originating from Argentina and Uruguay—adds a bright, zesty finish to rich, omega-3-packed sockeye fillets.
A Brief History of Chimichurri
Chimichurri has deep roots in South American cuisine, especially in Argentinian and Uruguayan grilling traditions. While its exact origin remains a mystery, legends abound—from an Irishman in Argentina craving Worcestershire sauce, to the phrase “give me the curry” being misheard and transformed into chimichurri. Others point to a Basque-style herb sauce or even the Quechua term for a strong meat or fish sauce. Whatever its beginnings, chimichurri remains a staple sauce that pairs beautifully with fish, especially salmon.
Why Chimichurri and Salmon Are a Perfect Match
Wild Alaskan sockeye salmon has a naturally rich, bold flavor that holds its own against vibrant sauces. The fresh herbs, red onion, chili flakes, and citrus notes in chimichurri enhance the savory, buttery profile of oven-baked salmon without overpowering it.
Chef Nicole’s version of chimichurri includes lemon juice and cumin for a slightly smoky, citrus-forward twist that complements our wild-caught salmon perfectly.
Author Profile
Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
Ingredients
- Sockeye Salmon Portions (4) or a fillet
- ¼ Cup Parsley
- ½ Cup Cilantro
- 5 Cloves Garlic
- ¼ Cup Red Onion, or shallot
- ½ Tsp Chili Flakes
- ¼ Cup Red Wine Vinegar
- ¼ Cup Olive Oil
- Salt and Pepper, to taste
- Zest of a Lemon
- Mustard Powder, enough to season the salmon
Instructions
- For the Salmon
- Preheat oven to 375 degrees.
- Oil both sides of the thawed sockeye salmon
- Season the salmon with salt, pepper and mustard powder
- Bake the salmon at 375 for 8-10 minutes for portions or 12-15 minutes for a full fillet
- For the Chimichurri Sauce
- In food processor add rough chopped red onion and garlic and pulse until medium to small dice
- Add parsley, cilantro, cumin and chili flake, pulse until the the herbs are rough chopped
- Add 1/4 cup of red wine vinegar
- Turn the food processor on to low and slow
- Add the olive oil in to the mixture
- Turn off and scrape into desired dish
- Zest of a lemon and salt and pepper to taste
- Serve on top of the cooked salmon and enjoy!