Grilled Salmon with Avocado Chimichurri

Grilled Salmon with Avocado Chimichurri

A flavorful and delicious grilled salmon topped with a bright and irresistable Avocado Chimichurri. The perfect flavor combination!


Salmon is a go-to dinner dish at my house not only because it’s healthy and so delicious but also because it’s so quick and easy to prepare. Plus the flavoring and topping options are endless!

One of my favorite things to pair with salmon is creamy avocados and a generous spritz of bright, fresh citrus. Here you get not only both of those but also the delicious flavor addition of an herby chimichurri sauce! 

Grilled Salmon with Avocado Chimichurri

Why didn’t I think of this before?? Avocado chimichurri! Yes and YES! Tons of fresh herbs, a fair amount of garlic, some rich extra virgin olive oil, a zip of red wine vinegar and lemon juice, plus those lusciously creamy avocados. Oh this is good!

Grilled Salmon with Avocado Chimichurri

And this avocado chimichurri is not just for topping on salmon. Of course this would also be delicious on poultry or beef as well. But do try it with the salmon at least once.

And then you’ll be hooked and want to make it forever more. This is definitely a recipe I’ll be repeating!

Grilled Salmon with Avocado Chimichurri

And don’t judge before you try this – I know many of you that have made chimichurri will look at the water in the ingredients and go “say what?!”

There’s already plenty of fat and richness here between the salmon, avocado and olive oil so I just thought I’d tone it down a little, but I still wanted it to have that similar consistency to a traditional chimichurri. But if you can’t help it go with straight up olive oil only, no water.

Grilled Salmon with Avocado Chimichurri

But try it soon before summer is over, it’s such a refreshing and satisfying salmon dish that you can’t help but fall in love with!

Grilled Salmon with Avocado Chimichurri

A flavorful and delicious grilled salmon topped with a bright and irresistable Avocado Chimichurri. The perfect flavor combination!

Grilled Salmon with Avocado Chimichurri

Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 4



  • (6 oz.) skinless salmon fillets
  • 1 Tbsp olive oil, plus more for brushing grill
  • Salt and freshly ground black pepper
  • 1 tsp ground cumin

Avocado Chimichurri

  • 1 small avocado, diced small
  • 1/4 cup finely minced fresh parsley
  • 2 Tbsp finely minced fresh cilantro
  • 1 tsp dried oregano
  • 1 1/2 tsp minced garlic
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp minced red onion
  • 3 Tbsp extra virgin olive oil*
  • 2 Tbsp water
  • 1/8 tsp red pepper flakes (optional)


  1. Preheat a gas grill to 425 degrees. Brush both sides of salmon with the 1 Tbsp olive oil. Season both sides of salmon with salt, pepper and the cumin.

  2. Brush grill grates with oil, place salmon on grill and grill about 3 minutes per side, or to desired doneness. Serve salmon immediately topped with avocado chimichurri.

  3. For the chimichurri:

  4. In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste.

  5. *You can replace the 2 Tbsp water with 2 more Tbsp evoo if desired. I made this twice and liked that the water version wasn’t so heavy. I just felt there was already enough fat and richness from the avocado and salmon that it didn’t need more oil. Normally I would not add water to chimichurri.

  6. Recipe source: Cooking Classy


Can I just eat this every day of my life?!⁣

But honestly, this is REALLY good & a go-to for something fancy or something you can make if you’re having guests over! ⁣

I served my cilantro/lime steak with crispy Parmesan potatoes but you can also do salad, asparagus, bread, etc. ⁣
Here are the details: ⁣

Ingredients to marinate the steak:⁣
Flank steak, I had about 1.5 lbs. ⁣
Juice from 4 limes + zest from all 4 limes⁣
2/3 cup cilantro, packed⁣
1/3 cup olive oil ⁣
3 garlic cloves, minced ⁣
1/2 tsp. salt & pepper ⁣

Place all ingredients in a large zip lock bag & marinate at least 5 hours & even overnight if possible! ⁣
We cooked our steak on the grill.⁣

✨ Avocado chimichurri sauce:⁣

1 cup cilantro leaves, packed⁣
1 cup parsley leaves, packed⁣
1 tbsp. garlic, chopped⁣
1/2 tsp. salt⁣
1/2 tsp. cumin⁣
1/2 tsp. red pepper flakes (I didn’t add this)⁣
1/4 cup red wine vinegar⁣
1/2 cup extra virgin olive oil ⁣
1 avocado, chopped⁣

On her page, she said she pulses the ingredients so the parsley & cilantro come out a little more finely chopped but I just threw everything in my ninja blender & blended it all up. Leave out the avocado & add at the end. ⁣

Crispy Parmesan potatoes:⁣
1 lb. baby potatoes⁣
A few tbsp. of avocado oil or olive oil⁣
A generous amount of each, salt, pepper, garlic powder, thyme & parsley. ⁣
Fresh basil⁣
Freshly grated Parmesan cheese ⁣

Preheat oven to 425. Boil water in a medium sauce pan. Add potatoes & boil until they are soft enough to stick a fork through them. About 10 minutes. Drain potatoes & place them on a baking sheet with parchment paper. Take a spatula or fork & smash them down. Then place a good amount of oil & spices on top. Bake for about 15 minutes until nice & crispy! Top with basil & Parmesan cheese.

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