Ingredients:

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 salmon fillets, 6 oz each, skin-on
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions:

  1. Combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and pepper in a small bowl. Note: Doing this first lets the vinegar soften the garlic.
  2. Slowly whisk in the olive oil until emulsified but still chunky. Set aside at room temperature. Note: Don't over mix or you'll lose the rustic texture.
  3. Pat the salmon fillets completely dry with paper towels. Note: Moisture is the enemy of a crisp sear.
  4. Season both sides with salt, pepper, and paprika. Note: Press the spices into the flesh so they don't just slide off in the pan.
  5. Heat 1 tbsp of oil in a skillet over medium high heat until shimmering. Note: If the oil is smoking, it's too hot; turn it down slightly.
  6. Place salmon skin side down and press firmly for 10 seconds. Cook undisturbed for 4-6 minutes until the skin is crisp and releases easily.
  7. Flip the fillets and cook for another 3-5 minutes. Note: Be gentle here to avoid breaking the crust.
  8. Use a meat thermometer to pull the salmon at 130°F for medium rare or 140°F for medium. until the center is just opaque.
  9. Remove from heat and let rest for 3 minutes. Note: This lets the juices redistribute for a velvety texture.
  10. Spoon a generous amount of the chimichurri sauce over the top of each fillet.