Sweet and Savory Salmon Chimichurri
Orange Agave Cajun Spiced Norwegian Salmon with Chimichurri Sauce
This may be a mouthful to say, but it surely is easy to make. This version of baked salmon is the perfect balance of sweet and savory, and the added dollop of chimichurri sauce is definitely the “icing” on top.
I may be biased for using Cajun seasoning, but to achieve that rich, crusted, deep orange seared top look; using Cajun rubs with a mix of brown sugar, agave nectar and citrus juices really hits the target.
For the chimichurri sauce, if you don’t have time to make a fresh batch, a nice MVP is Cindy’s Kitchen chimichurri.
Heinen’s Norwegian salmon: Premium quality you can trust—perfect for everyday meals or special occasions.
Why You’ll Love This Recipe:
Norwegian salmon is widely marketed with a clear “Seafood from Norway” origin label, and many customers prefer salmon from Norway over other sources.
Starting 2026 health forward? Norwegian salmon is typically raised without routine antibiotics, thanks to effective vaccination and health practices in farms.
Have any picky eaters in the family? Cold, clean Norwegian fjord waters contribute to a mild, buttery flavor and firm texture that chefs and home cooks value for grilling, curing, smoking, or sushi use. There’s a variety to try!
The citrus and agave really shine here in the marinade. You’ll taste every bit of them, and even a warm, buttery texture to finish. The chimichurri on top, with a nice vegetable or two, is the perfect family dinner.
Prep Time: 40 min | Cook Time: 20 min | Serving Size: 4 fillets
Ingredients (Salmon Marinade)
4 Norwegian salmon fillets
1/2 cup soy or tamari sauce
2 tbsp Cajun seasoning
2 tbsp light brown sugar
half orange, juiced
half lemon, juiced
Ingredients (Salmon Seasoning/juice for oven)
1/4 cup agave necatar
other half of orange, squeezed
light sprinkling of Cajun seasoning and light brown sugar (to taste or liking)
Instructions
Preheat oven to 430°F. Prepare baking sheet with parchment paper lining the bottom.
In a small bowl, mix the marinade ingredients together, and place the 4 fillets in large Ziploc, and pour in the marinade. Set in refrigerator for 30 minutes to an hour maximum.
Remove fillets from bag, and line the parchment baking tray.
For the salmon toppings before placing in oven, mix together the agave and orange juice until combined, and drizzle over all fillets equally. This doesn’t have to be perfect.
Mix together about a tablespoon of brown sugar and the cajun seasonings and spread evenly over the fillets to your liking, then place in oven.
Bake for 20 minutes. I prefer my salmon to be cooked all the way. If you prefer slight pink, check at 13-15 minutes.
Dollop a generous amount of chimichurri sauce. Store bought Cindy’s Kitchen, or your own. (bundle of parsley, cilantro, 1 tbsp red wine vingar, 1 lemon squeezed, 1/4 cup olive oil, 2 tbsp agave nectar, 1/4 yellow or red onion, 3 cloves garlic, salt and pepper to taste. I put all of these in a food processor to pulse, then add in a minced roma tomato after It’s all in a bowl to stir in. I pat the cut tomatoes dry to avoid excess liquid)
Serve with side or two, and wedges of oranges and lemons if you like.
