Grilled Chimichurri Salmon
In Collaboration with Copper River Salmon, a recipe by Justin McChesney-Wachs
Remember those gorgeous photos and video we’ve been sharing from our Supper in Cordova, Alaska? Truth to be told, we’ve been reminiscing about this Supper quite often! It being our northernmost gathering to date, makes it a real dream to go back to during this time when we can barely go to the park for a stroll!
A couple of weeks ago, we caught up with the team at Copper River Salmon and were so happy to learn that even though the town is quieter these days, everything is still running as usual for the local economy. What we learned to be the beating heart of Cordova—its undeniable and heartwarming sense of community—is truly moving things forward for this beloved fishing town.
In the words of Annalee, a dear friend at Copper River Salmon: “the whole town has really banded together and put things in place to keep us up and running safely” We do not doubt it for a minute!
There’s really no shortage of reasons to love Copper River salmon, though—once you’ve experienced the town of Cordova and its sense of community—you will enjoy your salmon a little bit differently, with an added layer of commitment, awe, and respect for how this fish gets from the water to your table.
Our friends at Copper River Salmon shared with us one of their favorite salmon recipes by San Diego chef, Justin McChesney-Wachs. Justin is a past guest of their Summer Salmon Camp and has first hand knowledge and experience in Cordova, so we were quite happy to learn he’d be sharing this recipe with us via the team at Copper River Salmon!
Start the grill, pour yourself a glass of chilled wine, and enjoy the short and easy process of putting this chimichurri salmon on your table! If you want a visual step by step, you can find chef Justin kindly walking us through this recipe on our IGTV channel: Copper River Salmon + A Grilled Chimichurri Sockeye Recipe.
Follow our friends @copperriversalmon on Instagram for more on life in the lovely fishing town of Cordova, breathtaking views guaranteed! Follow @justin_mw for more mouthwatering recipes!
Grilled Chimichurri Salmon
Servings: 4
Ingredients
4 6-8 oz. wild salmon fillets (using Copper River Sockeye)
Kosher salt & freshly ground pepper
Canola or avocado oil (for grilling)
Chimichurri
1/2 cup packed fresh cilantro
1/4 cup packed fresh Italian parsley
2 garlic cloves, chopped
1/2 to 3/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1 small shallot, chopped (or red onion)
1 Fresno Chili, seeded and chopped (optional for heat)
Method
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 de 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 needed.
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.
Cover the rest with plastic wrap directly on top of the chimichurri (so no air gets in to degrade the ingredients and color) and store iii the refrigerator until you are ready to use.
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 temperatures reaches 125 to 130 F (140 for well done). Use a probe thermometer to check for doneness.
Carefully transfer the cooked salmon to plates to rest for two minutes before serving with the reserved sauce.
