Grilled Salmon with Red Pepper Chimichurri

10 m
Prep Time
14 m
Cook Time


  • 1 tablespoon (15 mililiters) Gourmet Garden Garlic, Stir-In Paste
  • 3 tablespoon (45 mililiters) olive oil, divded
  • 1 tablespoon (15 mililiters) red wine vinegar
  • 1/4 teaspoon (1 mililiters) black pepper
  • 1 shallot, finely diced
  • 1 large red bell pepper, roasted, finely chopped
  • 3 tablespoon (45 mililiters) capers
  • 1 tablespoon (15 mililiters) Gourmet Garden Cilantro, Lightly Dried
  • 2 teaspoon (10 mililiters) Gourmet Garden Chili Pepper, Lightly Dried
  • 4 salmon filets (4 ounces each)


(per Serving)

This recipe has no significant nutritional value.


  • 1 Prepare an indoor or outdoor grill. Combine garlic, 2 tbsp.�(30 ml) olive oil, red wine vinegar, ground black pepper, shallot, red pepper, capers, cilantro and chili pepper; mix�well to make chimichurri; set aside.
  • 2 Season both sides of the salmon fillets with pepper and salt (optional). Spray both sides of the salmon with cooking spray and place on the grill. Grill, about 5 to 7 minutes on each side or until salmon is just cooked through.
  • 3 Remove salmon from the grill and evenly divide the chimichurri mixture over each fillet.


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