Olive Oil–Poached Salmon with Yogurt Chimichurri & Tomato Corn Salad

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

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Gibson & Smith
Prep Time
40 min
Cook Time
10 min
50 min


  • 2 tbsp whole-milk Greek yogurt
  • Leaves from 3 sprigs fresh oregano
  • 1/4 tsp red pepper flakes
  • 1/4 cup red wine vinegar, divided (TRY: Eden Foods Red Wine Vinegar)
  • 2 cups plus 1 tbsp olive oil, divided
  • 1/2 tsp sea salt, divided
  • 2 whole cloves garlic, plus 
1 clove minced garlic, divided
  • 10 sprigs fresh flat-leaf parsley, plus ¼ cup chopped parsley, divided
  • 1/2 tsp Dijon mustard
  • 1/4 tsp ground black pepper
  • 1 cup corn kernels, fresh or frozen (thawed if frozen)
  • 1 tomato, chopped
  • 1 cup BPA-free canned 
unsalted chickpeas, drained and rinsed
  • 1/2 cup chopped mild green chiles, such as padron, shishito, 
Anaheim or poblano
  • 4 5-oz salmon fillets, about 
3/4-inch thick, skinned


  1. In a food processor, combine yogurt, 1 tbsp water, oregano, pepper flakes, 1 tbsp vinegar, 1 1/2 tsp oil, 1/8 tsp salt, whole cloves garlic and parsley sprigs. Process to form a pesto-like sauce. Set aside.
  2. In a medium bowl, whisk together remaining 3 tbsp vinegar, 1 1/2 tsp oil, 1/4 tsp plus 1/8 tsp salt, minced garlic, mustard and black pepper. Add corn, tomato, chickpeas, chiles and chopped parsley, gently tossing to combine. Arrange salad on plates or a platter and set aside.
  3. In a skillet or saucepan large enough to hold salmon in a single layer, heat remaining 2 cups oil on medium-low to 160°F (just below a simmer). Add salmon and heat until cooked through, about 4 minutes per side. Use a slotted spatula to arrange fish on top of salad. Spoon chimichurri on top.

Nutrition Information

  • Serving Size 1 fillet, 3/4 c salad, 1 1/2 T chimichurri
  • Calories 349
  • Carbohydrate Content 22 g
  • Cholesterol Content 68 mg
  • Fat Content 14 g
  • Fiber Content 4 g
  • Protein Content 34 g
  • Saturated Fat Content 3 g
  • Sodium Content 358 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g