Grilled Salmon With Dill Chimichurri

Method

1. 1

   Prepare a grill for medium-high heat; oil grate with vegetable oil. Mix 1 shallot, finely chopped, 2 garlic cloves, finely chopped, 1 serrano chile, halved, seeds removed, finely chopped, ½ cup finely chopped dill and/or parsley, ¼ cup plus 2 Tbsp. extra-virgin olive oil, ¼ cup plus 1 Tbsp. red wine vinegar, 1½ tsp. sugar, ¼ tsp. crushed red pepper flakes, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Cut 1½ lemons into 8 slices. Remove and discard seeds. Set slices aside. Squeeze juice from remaining ½ lemon into chimichurri and mix well.

2. 2

   Season four 6–8-oz. skin-on salmon fillets, pin bones removed, patted dry, with salt. Transfer 3 Tbsp. chimichurri to a small bowl; set remaining chimichurri aside. Coat fillets all over with 3 Tbsp. chimichurri, dividing evenly. Arrange, skin side up, on grate; grill just until char marks appear and fillets release easily from grate (they will still be very raw), about 30 seconds. Transfer to a baking sheet, arranging skin side down.

3. 3

   Place reserved lemon slices in pairs on grate, snuggling up against each other. Place each salmon fillet, skin side down, on a pair of lemon slices (fillets should not be touching the grate). Cover and grill until cooked through and flesh flakes easily with a fork, 13–18 minutes. Transfer salmon to a platter and tuck lemon slices around if desired. Spoon some reserved chimichurri over. Serve remaining chimichurri on the side.

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