Air Fryer Chimichurri Salmon

square crop of a piece of salmon with chimichurri sauce on top next to cooked asparagus.

5 from 1 vote

Air Fryer Chimichurri Salmon

Air Fryer Chimichurri Salmon is a healthy, low carb, and super flavorful meal that’s easy to make and ready in less than 30 minutes!

Course Main Course

Cuisine American

Keyword chimichurri, fish, salmon, seafood

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 495kcal

Author Debi

Equipment

Air Fryer

Ingredients

Chimichurri:

1 cup fresh parsley
¼ cup fresh cilantro
2 tablespoons fresh oregano
1/3 cup good-quality oil
2 garlic cloves crushed
½ teaspoon ground cumin or ½ teaspoon whole cumin seeds
½ teaspoon salt

Salmon:

2 salmon fillets defrosted 6 to 8 ounces each
1 teaspoon olive oil
Salt and pepper to taste

Instructions

Make chimichurri:

Place all chimichurri ingredients in the bowl of a food processor, and pulse, scraping down sides occasionally. Transfer to small serving bowl. Cover, set aside, and let stand at room temperature.
1 cup fresh parsley, ¼ cup fresh cilantro, 2 tablespoons fresh oregano, 1/3 cup good-quality oil, 2 garlic cloves crushed, ½ teaspoon ground cumin , ½ teaspoon salt

Air Fryer instructions:

Preheat the air fryer to 380° F.
Place the defrosted salmon skin side down on top of a small piece of parchment paper.
2 salmon fillets defrosted
Pat the salmon dry with paper towels.
Rub each fillet with olive oil and season with salt and pepper, rubbing the spices in.
1 teaspoon olive oil, Salt and pepper to taste
Place the salmon on top of the parchment paper in the air fryer and cook for 10-12 minutes. Cooking time may vary slightly depending on this thickness of the salmon and the brand of air fryer.
Open the air fryer, and check for desired doneness with a fork. You can return the salmon for another 1 or 2 minutes as necessary. The internal temperature should reach 125° to 130° F for medium-rare.
Place about 2 tablespoons chimichurri on top of each piece of salmon
Serve extra sauce on the side and garnish with lemon wedges if desired.

Oven instructions:

Preheat the oven to 500° F.
Line a rimmed baking sheet with parchment paper, and brush with 1 tablespoon oil. Remove the defrosted salmon from the plastic bag, and pat dry with paper towels. Rub the salmon all over with 2 teaspoons oil, and season with salt and pepper.
Arrange the salmon skin side down on the oiled parchment paper. Place the baking sheet with salmon in the preheated oven, and immediately turn the temperature down to 275° F. Bake until the centers of the fillets register 125 ° F (for medium-rare), about 11 to 15 minutes, rotating the sheet halfway through baking.
After the salmon is roasted it’s easy to peel the skin off if you would like to serve it without the skin. Or, serve it with the skin on, as many people love the skin.
Place about 2 tablespoons chimichurri on top of each piece of salmon
Serve extra sauce on the side and garnish with lemon wedges if desired.

Notes

Chimichurri recipe will yield more than you will need for for 2 pieces of salmon. Serve the remainder on the side for additional sauce, on vegetables, or save for another meal. Chimichurri can be frozen for a later date as well.

Nutrition