Grilled Salmon With Dill Chimichurri Recipe

Here, a vibrant dill chimichurri, made with chile, garlic, and vinegar, pulls double duty. First as a flavorful precursor to coat salmon fillets before they hit the grill. (The shallot in the sauce will char and frizzle over the heat.) Then spooned over them off heat because it’s just that good. Grilling the fillets atop a few slices of lemon so they aren’t directly touching the grates, eliminates the risk of fish sticking to the grill altogether.