Chimichurri Salmon

Brine the salmon (see Notes): In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes. Meanwhile i f baking, preheat the oven to 400°F or if grilling preheat a grill to medium-high heat (375 to 450°F). Otherwise, skip this step and preheat the broiler in Step 3.

Make the chimichurri: Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool. In a large bowl, stir together the minced garlic, Italian parsley, oregano, and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired.

Preheat the broiler to high.

Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat the salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with the ½ teaspoon kosher salt and fresh ground pepper.

Broil the salmon: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). See Notes for baking and grilling instructions. Remove from the oven. Serve topped with the chimichurri sauce.