1Fresno Chili, seeded and chopped (optional for heat)
Instructions
To Make the chimichurri
Add all of the ingredients except for the shallot and chili, if using, to a blender or food processor.
Pulse until the ingredients are well chopped, but not completely puréed. Use a spatula to scrape down the sides to process evenly. Transfer the chimichurri to a container and add the shallot (or onion) and the Fresno chili.
Taste for seasoning and add more salt, red wine vinegar and pepper flakes as desired for your taste.
Cover with plastic wrap directly on top of the chimichurri (so no air gets in to degrade the ingredients and color) and store in the refrigerator until you are ready to use.
Spoon about 1 tablespoon over each filet, and spread it to coat all sides. Cover and marinate for 1 to 2 hours in the refrigerator, or cook right away if you don't have time to marinate.
Grill the salmon
Prep the grill for medium-high heat to around 375-400° F.
While the grill heats up, remove the salmon fillets from the refrigerator so they can come to room temperature. This will help them cook more evenly.
Season all sides with kosher salt & freshly ground pepper over the sauce.
When the grill is heated, place the salmon skin-side down and close the lid.
Cook skin-side down for the whole time for about 6 to 8 minutes total, or until the internal temperature reaches 125 to 130° F (140 for well done). Use a probe thermometer to check for donenes.
Carefully transfer the cooked salmon to plates to rest for 2 minutes before serving with the reserved sauce.
Notes
If you want some heat in the chimichurri, you can add some diced Fresno chili with the seeds removed.
Red onion can be substituted for the shallot in the chimichurri.