This Smoked Salmon with Dill Chimichurri is the perfect choice for an easy weeknight dinner. It’s fresh, flavorful and impressive enough for entertaining. Tender, flaky salmon is gently smoked until it reaches buttery perfection, then topped with a vibrant dill chimichurri made with fresh herbs, garlic, lemon, and olive oil. The result is a light, healthy meal packed with bold flavors that complement and not overpower the rich taste of the salmon.
Looking for more delicious and easy salmon recipes, check out my Sweet Maple Glazed Salmon, or these Crispy Cajun Salmon Bites for the perfect appetizer,
Why You’ll Love This Recipe
Smoking salmon is one of the easiest ways to elevate this popular fish. The low-and-slow cooking method keeps the fillets incredibly moist while adding a subtle smoky flavor that pairs beautifully with the bright, herbaceous chimichurri. Unlike traditional parsley-based chimichurri, this version features fresh dill as the star ingredient, making it a natural pairing with salmon.
- Easy to prepare with simple, fresh ingredients.
- Light, healthy, and packed with protein.
- Perfect balance of smoky, fresh, and tangy flavors.
- Great for pellet grills, charcoal smokers, or offset smokers.
- Ready in about an hour.
- Elegant enough for entertaining but simple enough for weeknight dinners.
- Naturally low carb and gluten-free.
Ingredients needed to make Smoked Salmon with Dill Chimichurri
- Salmon: I used a fresh Atlantic salmon filet. Great for presentation and easy of serving. You can also use a center cut filet which has an even thickness making them easier to cook.
- Parsley: Key herb ingredient to any chimichurri. Parsley adds body and balance to the sauce.
- Dill: fresh dill gives the chimichurri its signature flavor. Its delicate, slightly sweet taste pairs naturally with seafood and brings a burst of freshness to every bite.
- Olive oil: liquid base for the dill chimichurri.
- Garlic: minced of freshly grated garlic adds savoriness to the chimichurri perfectly balancing the freshness of the herbs.
- Crushed red pepper flakes: a little heat for the chimichurri.
- Red wine vinegar: adds tanginess to break up the heavy olive oil.
Prep the Salmon
For this Smoked Salmon with Dill Chimichurri sauce, I used a whole fresh filet. I decided to trim it myself to create an even filet. Center cut is always a great alternative as it doesn’t require and trimming.
Starting with the prep work, make sure to pat the filet dry and remove any bones that still be on the fish. Remove any uneven or thinner sides and ends.
Next, score the meat in a cross hatch pattern, making sure not to cut through the skin. This provides more surface area for the seasoning and helps build more smokey flavor into the meat.
Recipe Tip
Don’t throw the trimmings away. Cook them along with the rest of the salmon, just remove sooner.
For the seasoning I went with Dad’s All Purpose rub. It’s savory and perfect on any protein.
Place the salmon filet on some butcher paper and this is ready to cook. You can also use a cedar plank. The butcher paper makes clean up a whole lot easier. It’s also a serving vessel. No need for plates.
Dad’s Seasonings
Must have grillin seasonings!
How to make a Dill Chimichurri
Traditional chimichurri is an Argentine sauce made with parsley, garlic, olive oil, vinegar, and herbs. For this recipe, fresh dill takes center stage, creating a bright, citrusy herb sauce that perfectly complements rich salmon. The addition of parsley, garlic, lemon juice, and a touch of red pepper flakes creates a fresh finishing sauce that adds incredible flavor without masking the delicate fish.
Start by finely chopping a batch of fresh parsley and fill. Make sure to remove the dill from the thick stems.
Add the herbs to a bowl. Next, add minced garlic, crushed red pepper flakes for heat, red wine vinegar to some tanginess, freshly squeezed lemon juice, a pinch of salt and finally olive oil. Mix the ingredients together, do a taste test and adjust based on preference.
How to smoke Salmon
The entire cook will take about 30-40 minutes depending on the size of your salmon filet.
Preheat the grill to a low 300 degrees Fahrenheit and set for indirect heat. Place the seasoned salmon on some butcher paper and place it on the grates.
Once the internal temperature of the smoked salmon reaches 135, remove it from the grill and rest 5 minutes.
Serving Suggestions
This Smoked Salmon with Dill Chimichurri is perfect on it’s own. Pour the fresh dill chimichurri over the smoked fish, grab a fork and dig in.
White rice or quinoa are also perfect sides to serve with the salmon.
Final Thoughts
This Smoked Salmon with Dill Chimichurri is proof that simple ingredients can create an unforgettable meal. The gentle smoke enhances the salmon’s natural richness while the fresh dill chimichurri adds bright, herbaceous flavor that keeps every bite light and refreshing. Whether you’re serving it for a backyard dinner, holiday meal, or healthy weeknight recipe, this smoked salmon is guaranteed to impress family and friends alike. Once you try this combination, you’ll find yourself making it throughout grilling season and beyond.
Frequently Asked Questions:
Should salmon be grilled skin-side down first? Yes, grilling salmon skin-side down first helps protect the delicate flesh and prevents sticking.
Do you flip salmon on the grill? You don’t have to. Many people cook salmon entirely skin-side down. Flipping may cause the fish to stick to the grates.
How do you know when salmon is done? It should flake easily with a fork and appear opaque throughout, while still slightly moist in the center. The ideal temperature to remove salmon off the grill is around 135 degrees Fahrenheit and let it rest to slowly bring it up to temperature.
If you tried this Smoked Salmon with Dill Chimichurri or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Smoked Salmon with Dill Chimichurri
This Smoked Salmon with Dill Chimichurri is the perfect easy weeknight dinner. It's fresh, flavorful and impressive enough for entertaining.
Course Appetizer, Main Course, Side Dish, lunch, dinner, condiment, brunch, party food
Cuisine Mediterranean, American, seafood
Keyword grilled, healthy, easy weeknight dinner, smoked salmon with dill chimichurri, salmon on the grill, salmon recipe, chimichurri recipe, parsley, dill, lemon, smoker grill, summer recipe, easy, grillin with dad recipes., flavorful
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 4 People
Calories 559kcal
Salmon Ingredients
- 1 Salmon filet
- 1 tbsp All purpose seasoning
Dill Chimichurri Ingredients
- 1 cup Olive oil
- 1/2 cup Parsley
- 1/4 cup Dill
- 3 tbsp Red wine vinegar
- 1 tbsp Garlic
- 1/2 tbsp Salt
- 1 tsp Crushed red pepper flakes
Pat the salmon filet dry and remove any bones that are still be on the fish.
Score the meat in a cross hatch pattern, making sure not to cut through the skin. Season the entire filet with an all purpose rub.
Move the salmon onto butcher paper or cedar plank.
Preheat the smoker to 300 degrees Fahrenheit and cook for about 30 minutes or until the internal temperature of the salmon reaches 135 degrees.
To make the chimichurri, start by finely chopping a batch of fresh parsley and fill. Remove the dill from the thick stems. Add the herbs to a bowl. Next, add minced garlic, crushed red pepper flakes, red wine vinegar, freshly squeezed lemon juice, salt and olive oil. Mix the ingredients together - do a taste test and adjust based on preference.
Once the salmon is perfectly smoked, remove it from the grill to rest.
Just before serving, pour the dill chimichurri sauce over the entire filet. Enjoy!
- Choose fillets that are similar in thickness.
- Pat the salmon dry before seasoning.
- Cook to temperature rather than time.
- Let the chimichurri sit for at least 15 minutes before serving for the best flavor.
Calories: 559kcal | Carbohydrates: 4g | Protein: 9g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Cholesterol: 23mg | Sodium: 979mg | Potassium: 308mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 911IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg
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