Crisp-Skin Salmon Fillets with Chimichurri Sauce
Strictly speaking, chimichurri is Argentinean, but there is far more salmon in Chile than elsewhere in Latin America, and chimichurri has become pan-continental. Keep the skin on the salmon (make sure it’s scaled), and making it perfectly crisp is nearly effortless as long as you use a nonstick skillet. I love this with Peasant-Style Potatoes (page 477) or Potatoes with Bay Leaves (page 481).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the parsley, 1/3 cup of the olive oil, the lemon juice, garlic, and red pepper flakes in a bowl and stir to combine. Season to taste with salt and add more red pepper if you like (it should be quite hot). Let sit while you prepare the fish or up to a couple of hours.
Step 2
Preheat the oven to 500°F. Put the remaining 2 tablespoons olive oil in a large ovenproof skillet, preferably nonstick, and turn the heat to high. When the oil smokes, add the salmon, skin side down. Cook for about 30 seconds, shaking the pan once or twice to make sure the fillets don’t stick. Transfer to the oven and roast for 5 minutes or until the fish is medium-rare to medium.
Step 3
Sprinkle the top of the fish with salt and serve it with the sauce.
