Chimichurri Salmon Bowl – Wild Bay Seafood Company

Chimichurri Salmon Bowl

Quick to prepare and packed full of flavor, this chimichurri salmon bowl is great any day of the week. We took a traditional chimichurri sauce and spiced it up a bit with fresh lime juice and swapped out the parsley for cilantro. Give it a try and let us know what you think in the comments. We love to hear from you :) 

P.S. this recipe makes for great leftovers too!


(Serves 4)

Bowl Ingredients:

  • 1 1.5 lb sockeye fillet
  • 1 head romaine, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 3 cups rice, cooked
  • 2 ears of corn grilled, kernels removed


Chimichurri sauce

  • 1/4 cup cilantro, finely chopped
  • 1/4 cup Italian parsley, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 lime, juiced
  • 1 Tbsp. + 1 tsp. red wine vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried oregano


Preheat oven to 250 degrees F.

Combine the chimichurri ingredients in bowl and let sit for 1/2 hour or up to overnight in fridge so the flavors can meld together. Season salmon fillet with salt & pepper and spoon 1/2 of the chimichurri sauce over the salmon. Roast for 20 minutes. Remove from oven and let rest for 10 minutes.

Arrange rice, corn & lettuce into 4 bowls. Top with salmon, red onion and feta. Spoon remaining sauce over each bowl and serve. Enjoy!

Shop Sockeye

Leave a comment

Please note, comments must be approved before they are published