I can’t believe it but, somehow, fall starts next week! This summer has seriously flown by. I don’t know about you, but I’m not ready to let go yet. So here’s the perfect end of summer dish: chili honey salmon with a basil chimichurri!
I love salmon, but I also hate a boring piece of salmon. There’s nothing more boring on a weeknight than a piece of salmon with salt and pepper. I need a punch of flavor to get me through the rest of the week ahead! That’s why I love this recipe – it has a ton of flavor and freshness that can help get you through any work week.
It’s also incredibly easy! The salmon gets covered with a sweet and spicy rub of paprika, chili powder, honey and lemon zest. Just mix those together, pat it onto the salmon, and bake. Sometimes the honey can make the spices a bit clumpy, so just use a fork to spread it out more evenly.
While the salmon cooks, you have time to make the super simple chimichurri sauce in a food processor like this one. I love this sauce with the salmon because the basil and cilantro add a hit of freshness to the dish to help brighten up the spiciness of the salmon. The herbs get mixed with red wine vinegar for tang, red pepper flakes for a spicy kick, plenty of garlic, and olive oil for creaminess.
When the salmon is done, drizzle it liberally with the chimichurri sauce and serve! I like to serve this with couscous or rice and plenty of sautéed veggies. For a carb free version, this could also go great over some spiralized zucchini noodles to soak up the sauce even more.
Either way, it’s a perfect spicy, sweet and herby fresh combination of flavors that you won’t be able to stop eating. There is nothing boring about this dish, and it will spice up any weeknight or weekend!
Looking for other flavorful salmon dishes? Check out some of my favorites!
- Spicy Salmon with Mango Salsa and Coconut Cauliflower Rice
- Salmon with Tomato, Leek and Lemon Butter Sauce
- Herb Crusted Salmon
Wine Pairings with Chili Honey Salmon and Basil Chimichurri
- Vermentino: One of my favorite white wines, Vermentino is dry, light to medium bodied and has a bit of salinity that goes great with seafood and herbs.
- Chardonnay: This is a staple for fish pairings as the butteriness of the Chardonnay goes well with the richness of the salmon. A dry, unoaked Chardonnay will go best here so that the oakiness does not compete with the spice of the dish.
Chili Honey Salmon with Basil Chimichurri
- Total Time: 20 minutes
- Yield: 4 people 1x
Description
Roasted salmon with a chili honey rub and drizzled with a basil chimichurri sauce.
Ingredients
- 4 6-ounce salmon filets
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon honey
- Zest of 1 lemon
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cups fresh basil leaves
- 1 cup fresh cilantro
- 2 garlic cloves
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine the paprika, chili powder, honey and lemon zest in a small bowl. Season the salmon well with salt and pepper and then rub the spice mixture all over.
- Line a baking sheet with foil and place the salmon on. Bake in the oven for about 12-15 minutes until cooked through.
- Meanwhile, add the olive oil, red wine vinegar, basil, cilantro, garlic and crushed red pepper flakes to a food processor or blender and pulse until combined. If the chimichurri looks too oily, add more herbs in until your desired consistency. Season with salt and pepper.
- Serve the salmon with the chimichurri sauce drizzled on top and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
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