Smoked Salmon with Dill Chimichurri

5 from 1 vote

Smoked Salmon with Dill Chimichurri

This Smoked Salmon with Dill Chimichurri is the perfect easy weeknight dinner. It's fresh, flavorful and impressive enough for entertaining.

Prep Time10

Cook Time30

Course: Appetizer, Main Course, Side Dish, lunch, dinner, condiment, brunch, party food

Cuisine: Mediterranean, American, seafood

Keyword: grilled, healthy, easy weeknight dinner, smoked salmon with dill chimichurri, salmon on the grill, salmon recipe, chimichurri recipe, parsley, dill, lemon, smoker grill, summer recipe, easy, grillin with dad recipes., flavorful

Servings: People

Author: Maciek Zurawski

Ingredients

Salmon Ingredients

1 Salmon filet
1 tbsp All purpose seasoning

Dill Chimichurri Ingredients

1 cup Olive oil
1/2 cup Parsley - chopped
1/4 cup Dill - chopped
3 tbsp Red wine vinegar
1 tbsp Garlic - minced
1/2 tbsp Salt
1 tsp Crushed red pepper flakes
1 Lemon - zest and juice

Instructions

Pat the salmon filet dry and remove any bones that are still on the fish.
Score the meat in a cross hatch pattern, making sure not to cut through the skin. Season the entire filet with an all purpose rub.
Move the salmon onto butcher paper or cedar plank.
Preheat the smoker to 300 degrees Fahrenheit and cook for about 30 minutes or until the internal temperature of the salmon reaches 135 degrees.
Once the salmon is perfectly smoked, remove it from the grill to rest.
To make the chimichurri, combine all ingredients in a small bowl. Mix the ingredients together - do a taste test and adjust based on preference.
Just before serving, pour the dill chimichurri sauce over the entire filet. Enjoy!

Notes

Choose fillets that are similar in thickness.
Pat the salmon dry before seasoning.
Cook to temperature rather than time.
Let the chimichurri sit for at least 15 minutes before serving for the best flavor.

Nutrition