Grilled Salmon with Chimichurri Rojo
Prep time 10mins
Cook time 20mins
Serves or Makes: 4-5

Recipe Card

Chimichurri Rojo


  • 1 Fresno chili, roughly chopped
  • 1 garlic clove, peeled
  • 1 loose cup fresh cilantro, stems included
  • 1 roasted red bell pepper (if using pre bought- ¾ cup)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lemon
  • 7 ounces Tuttorosso Petite Diced Tomatoes
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 tablespoons olive oil



  • 4-5 salmon filets
  • 1 tablespoon olive oil
  • Kosher salt, for seasoning

To make the Chimichurri Rojo:


  • Step 1

    In a food processor add, fresno chili, garlic, cilantro, roasted pepper, paprikas, lemon juice, Tuttorosso Petite Diced Tomatoes, and salt. Pulse a few times then on low stream add the olive oil. Process to desired consistency. Place in the fridge for 20 minutes to chill.

To make the salmon:

  • Step 1

    Season salmon filets with olive oil and a heavy pinch of salt. Thoroughly coat both sides.

  • Step 2

    Preheat the grill to 500°F. [Note: Oil the grates prior to preheating, if putting the salmon directly on the grates, or oil a grill pan after the grill has preheated.]

  • Step 3

    Place the salmon on the grill skin side down. Depending on how large your filets are, grill for 6-9 minutes with the lid closed. Flip and grill for another 6-9 minutes or until desired doneness.

  • Step 4

    Top grilled salmon with chimichurri rojo.