Pan Seared Salmon with Japanese style Chimichurri

A bold, herbaceous sauce with a Japanese twist—this chimichurri blends parsley, cilantro, and fragrant shiso with red wine vinegar and sesame oil. Perfect over grilled meats or roasted vegetables, or served as shown with crispy salmon and edamame purée. This has been one of the go-to sauces for my family when we do grilled fish or poultry at the house when we want something other than a soy based sauce.

Servings: ~3/4 cup

Prep Time: 10 minutes

Marinate Time: 15–30 minutes

Ingredients

Herbs & Aromatics

• 1 cup parsley, finely chopped

• 1 cup cilantro, finely chopped

• 3–4 green shiso leaves, chiffonade

• 1/2 small red onion, finely diced

• 3 cloves garlic, minced

• 1/4 tsp dried oregano (or a pinch) or use fresh for better flavor

Liquids & Oils

• 1/4 cup red wine vinegar

• 1/8 cup toasted sesame oil

• 3/8 cup extra virgin olive oil

Seasoning

• 1/4 tsp crushed red pepper flakes

• 1 tsp freshly ground black pepper

• Pinch of salt (optional)

Instructions

1. Prepare the Herbs

   
   

   Finely chop the parsley, cilantro, and shiso leaves. Add to a bowl with the red onion, garlic, and oregano.

2. Mix the Liquids

   
   

   In a separate bowl, whisk together the red wine vinegar, sesame oil, and olive oil.

3. Combine

   
   

   Pour the liquid mixture over the herb mixture. Stir well to combine. (you can also do it in a food processor.)

4. Season and Rest

   
   

   Add crushed red pepper, black pepper, and salt to taste. Mix thoroughly. Let sit for 15–30 minutes to allow the flavors to meld.

Serving Suggestion

Serve spooned over crispy, skin-on seared salmon with a swirl of edamame purée. Garnish with halved cherry tomatoes, sesame seeds, and additional chopped herbs or shiso. Finish with a light drizzle of chimichurri and a sprinkle of togarashi or shichimi (optional).

Chefs thoughts

The toasted sesame oil adds a nutty depth that complements the brightness of red wine vinegar, while shiso and cilantro bring a fresh, Japanese-style flavor. This version balances bold acidity with umami undertones for a versatile, vibrant sauce.

Nutrition Facts

Japanese-Style Chimichurri

Approximate values for entire batch (~3/4 cup)

• Calories: 1,045 kcal

• Protein: 4.1 g

• Fat: 108.8 g

• Carbohydrates: 16.7 g

  
  

  • Fiber: 5.2 g

  • Sugars: 3.0 g

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• Sodium: 206 mg

Macronutrient Distribution

• Fat: ~93%

• Carbohydrates: ~6%

• Protein: ~1%

Note: Intended for use as a condiment. A 1 Tbsp serving would contain ~65 kcal, mostly from heart-healthy fats. Actual sodium may vary depending on whether salt is used.

Nutrition Facts

Salmon with Edamame–Wasabi Purée

Approximate values per serving

• Calories: 638 kcal

• Protein: 48.6 g

• Fat: 44.5 g

• Carbohydrates: 11.4 g

  
  

  • Fiber: 4.2 g

  • Sugars: 0.2 g

• 
  

• Sodium: 306 mg

Macronutrient Distribution

• Protein: ~30%

• Fat: ~63%

• Carbs: ~7%