Grilled Salmon with Herb-Packed Chimichurri Sauce

Begin by preparing the chimichurri sauce. In a food processor, pulse the garlic and shallot together. Then, add in the parsley, cilantro, dill, lime juice, and vinegar. Blend until finely chopped.

With the food processor still running, slowly pour in the olive oil to emulsify. Next, mix in the lime zest, salt, pepper, and red pepper flakes (if using). Blend until smooth and set aside to chill.

Now, prepare your grill for direct cooking over high heat, around 230-290 degrees C. Meanwhile, coat the flesh side of the salmon fillets with oil. Season them evenly with garlic powder, Italian seasoning, salt, and pepper.

Place the salmon on the hot grill, skin side down. Cook for 6-8 minutes before turning the fillets. Close the lid and continue cooking until the salmon flakes easily, around 4-6 more minutes.

Transfer the salmon to a platter and let it rest for 1-2 minutes. Carefully remove the skin before serving alongside the chilled chimichurri sauce.