Sweet and Savory Salmon Chimichurri
This version of baked salmon is the perfect balance of sweet and savory, and the added dollop of chimichurri sauce is definitely the “icing on the cake!” This recipe features Norwegian organic salmon fillets from Heinen’s Seafood Department.
Ashley Durand
Ashley Durand
Recipe - Heinen's of Rocky River
Sweet and Savory Salmon Chimichurri
Prep Time40 Minutes
Servings4
Cook Time19 Minutes
Ingredients
4 Norwegian organic salmon fillets
1/2 cup soy or tamari sauce (For the Salmon Marinade)
2 tbsp Cajun seasoning (For the Salmon Marinade)
2 tbsp light brown sugar (For the Salmon Marinade)
1/2 orange (juiced) (For the Salmon Marinade)
1/2 lemon (juiced) (For the Salmon Marinade)
lemon (wedges, for garnish) (For the Salmon Marinade)
1/4 cup agave necatar (For the Basting Sauce)
1/2 of orange (squeezed) (For the Basting Sauce)
Cajun seasoning (to taste or liking) (For the Basting Sauce)
Light brown sugar (to taste or liking) (For the Basting Sauce)
Parsley (bunch) (For the Chimichurri Sauce)
Cilantro (bunch) (For the Chimichurri Sauce)
1 tbsp red wine vinegar (For the Chimichurri Sauce)
1 lemon (squeezed) (For the Chimichurri Sauce)
1/4 cup olive oil (For the Chimichurri Sauce)
2 tbsp agave nectar (For the Chimichurri Sauce)
1/4 yellow or red onion (For the Chimichurri Sauce)
3 cloves garlic (For the Chimichurri Sauce)
Salt, to taste (For the Chimichurri Sauce)
Pepper, to taste (For the Chimichurri Sauce)
Roma tomato (minced) (For the Chimichurri Sauce)
Directions
- In a small bowl, mix the marinade ingredients together, and place the 4 fillets in a large Ziploc, and pour in the marinade. Set in refrigerator for 30 minutes – 1 hour.
- Preheat oven to 430F. Prepare baking sheet with parchment paper lining the bottom.
- Remove fillets from bag, and line them on the baking sheet.
- Before placing in the oven, mix together the avave and orange juice to create a basting sauce. Drizzle over all fillets equally. This doesn’t have to be perfect!
- Mix together about a tablespoon of Cajun seasoning with brown sugar and spread over fillets to your liking, then place in the oven.
- Bake for 20 minutes. I prefer my salmon to be cooked all the way through. If you prefer slight pink, check at 13-15 minutes.
- To finish, dollop a generous amount of chimichurri sauce on top. Store bought, Cindy’s Kitchen is a great shortcut if you don’t feel like making your own.
- Serve with a side or two, and wedges of oranges and lemons if you like.
For the Chimichurri Sauce:
- Combine all ingredients except for the roma tomato and place into a food processor to pulse.
- Mince the roma tomato and pat dry with a paper towel to avoid access liquid.
- Add all ingredients to a bowl and stir together.
40 minutes
Prep Time
19 minutes
Cook Time
4
Servings
Directions
- In a small bowl, mix the marinade ingredients together, and place the 4 fillets in a large Ziploc, and pour in the marinade. Set in refrigerator for 30 minutes – 1 hour.
- Preheat oven to 430F. Prepare baking sheet with parchment paper lining the bottom.
- Remove fillets from bag, and line them on the baking sheet.
- Before placing in the oven, mix together the avave and orange juice to create a basting sauce. Drizzle over all fillets equally. This doesn’t have to be perfect!
- Mix together about a tablespoon of Cajun seasoning with brown sugar and spread over fillets to your liking, then place in the oven.
- Bake for 20 minutes. I prefer my salmon to be cooked all the way through. If you prefer slight pink, check at 13-15 minutes.
- To finish, dollop a generous amount of chimichurri sauce on top. Store bought, Cindy’s Kitchen is a great shortcut if you don’t feel like making your own.
- Serve with a side or two, and wedges of oranges and lemons if you like.
For the Chimichurri Sauce:
- Combine all ingredients except for the roma tomato and place into a food processor to pulse.
- Mince the roma tomato and pat dry with a paper towel to avoid access liquid.
- Add all ingredients to a bowl and stir together.
