Grilled Verlasso Salmon

with Arugula Chimichurri

This traditional chimichurri takes on a new twist with the addition of arugula and mint, though you can use any leafy green herb for this recipe. The flavors of the chimichurri make it the perfect complement to a grilled piece of Verlasso salmon. Serve over a bed of seasoned arugula or cous cous tossed lightly in olive oil.

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Serves 6


For the Chimichurri


bunch fresh cilantro, including stems, coarsely chopped (about 2 cups)


cups fresh arugula, coarsely chopped


cup olive oil


cup fresh mint leaves, packed


tablespoons lime juice


teaspoon crushed red pepper flakes


small garlic clove, peeled and chopped


teaspoon Kosher salt


teaspoon freshly ground pepper

For the Salmon


six to eight ounce Verlasso salmon fillets

olive oil

Kosher salt and freshly ground pepper to taste



Puree the first nine ingredients, cilantro through black pepper, in a blender until smooth. Stored in a sealed container in the refrigerator with some olive oil poured over the top. It will keep for up to one week in the refrigerator or in the freezer for up to two months.

Cooking Tip

A full freezer saves time and money,and it uses less energy than an empty one. Buy seasonally and freeze the items to use throughout the year.* *2011. Refrigerators and Freezers. In California Consumer Energy Center. Retrieved July 7, 2011. From California Consumer Energy Center. Retrieved July 7, 2011. From


Heat the grill to high, approximately 450° F.


Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, meat side down, until lightly golden, about 4-5 minutes. Turn the fillets over, reduce heat to medium or move to a cooler part of the grill. Cook until the skin is browned and the meat is just cooked through but not falling apart, 2-3 minutes more.


To serve, transfer the fish to serving plates or a platter. Spoon a few tablespoons of chimichurri over each fillet. Serve immediately.