Grilled Wild BC Sockeye with Chimichurri

Get out your knife and get ready to start practicing for this one. Hand chopped Chimi with a beautiful piece of Sockeye is something you will want to make again and again. If you don’t want to use a knife to chop, feel free to use a food processor!


  • 1 side of Wild BC Sockeye Salmon

  • 2 tbsp Grapeseed Oil

  • Salt and Pepper

For the Chimichurri

  • ½ cup Cilantro

  • ½ cup Curley Parsley

  • 1 Shallot

  • ½ Fresno Chili (or a whole Chili if you want some added spice )

  • 4 cloves Garlic

  • 3 tbsp Fresh Oregano

  • 2 tbsp Fresh Thyme

  • 2 tbsp Ground Sumac

  • 3 tbsp Lemon Juice

  • 3 tbsp Red Wine Vinegar

  • 1/3 cup Good Quality Olive Oil

  • Salt and Pepper


  1. Let’s start by getting your grill turned on and preheated to a medium-high temp for 5 min. Clean the BC Sockeye Salmon Filet (take out the pin bones if there are any left in it), and coat the skin side using one tbsp of the grapeseed oil. Flip and coat the flesh with the other tbsp of oil. Salt and pepper the salmon and set aside. When the grill is to temp, place the Sockeye skin side down on the grates and leave untouched for 5 min.

  2. While this happens, prep the Chimichurri by chopping everything or placing all the ingredients into a food processor. You want it to be a rough chop, so don’t overdo it. Once all the herbs and chili are chopped, place them into a bowl, add your liquid ingredients, and mix well. Allow to sit off to the side to allow it to come together.

  3. Back to the grill. Once the 5 min is up for the salmon, you can flip it over to the flesh side and continue to cook it for another 3-4 min, or move the salmon off the direct heat and allow it to finish cooking that way. You are looking for an internal temp of 140°f or till the flesh is flaky.

  4. Remove the Sockeye from the grill, and allow it to cool for a couple of minutes. Serve with the Chimichurri on the side so guests or your family and serve as much as they like!

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