Uploaded July 2026 | Updated September 2026, 3 weeks ago
#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share some of his favorite recipes!
Get the recipe 👇
Salmon with a Grilled Orange Chimichurri
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 45 min
Active: 45 min
Yield: 2 servings
A colorful salmon dish packed with bright notes and a citrus-forward chimichurri.
Ingredients
Salmon Rub:
1/4 cup plus 1 tablespoon coarse kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons smoked paprika
1 tablespoon dehydrated lemon powder
1 tablespoon cayenne pepper
Salmon and Oranges:
2 center-cut skinless salmon fillets (about 5 inches wide)
Olive oil spray, for the salmon and grill grates
2 oranges, halved
Pickled red onions, for serving
Chimichurri:
1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon coarse kosher salt
5 cloves garlic, minced
1 small red Fresno chile, minced
Directions
For the salmon rub: Mix together the salt, black pepper, granulated garlic, granulated onion, smoked paprika, dehydrated lemon powder and cayenne pepper in a medium bowl.
For the salmon and oranges: Prepare a grill for medium-high heat.
Spray both sides of the salmon with olive oil spray, then season both sides with some of the rub. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, shrimp or fish.
Spray the grill grates with olive oil spray and place the salmon fillets on the grill. Cook, turning once, until the salmon registers an internal temperature of 120 to 123 degrees F, 5 to 6 minutes per side depending on your desired temperature.
While the salmon is grilling, add the orange halves to the grill cut-side down and cook until caramelized, 2 to 3 minutes.
For the chimichurri: Stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled orange halves into the chimichurri and stir to combine.
Serve the salmon fillets with the chimichurri and pickled red onions.
Cook’s Note:
Use internal temperature as a guide for doneness. Use all your senses to let you know when to remove them from the grill. BBQ is about feel, sight, smell and temperature.
#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share some of his favorite recipes!
Get the recipe 👇
Salmon with a Grilled Orange Chimichurri
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 45 min
Active: 45 min
Yield: 2 servings
A colorful salmon dish packed with bright notes and a citrus-forward chimichurri.
Ingredients
Salmon Rub:
1/4 cup plus 1 tablespoon coarse kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons smoked paprika
1 tablespoon dehydrated lemon powder
1 tablespoon cayenne pepper
Salmon and Oranges:
2 center-cut skinless salmon fillets (about 5 inches wide)
Olive oil spray, for the salmon and grill grates
2 oranges, halved
Pickled red onions, for serving
Chimichurri:
1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon coarse kosher salt
5 cloves garlic, minced
1 small red Fresno chile, minced
Directions
For the salmon rub: Mix together the salt, black pepper, granulated garlic, granulated onion, smoked paprika, dehydrated lemon powder and cayenne pepper in a medium bowl.
For the salmon and oranges: Prepare a grill for medium-high heat.
Spray both sides of the salmon with olive oil spray, then season both sides with some of the rub. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, shrimp or fish.
Spray the grill grates with olive oil spray and place the salmon fillets on the grill. Cook, turning once, until the salmon registers an internal temperature of 120 to 123 degrees F, 5 to 6 minutes per side depending on your desired temperature.
While the salmon is grilling, add the orange halves to the grill cut-side down and cook until caramelized, 2 to 3 minutes.
For the chimichurri: Stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled orange halves into the chimichurri and stir to combine.
Serve the salmon fillets with the chimichurri and pickled red onions.
Cook’s Note:
Use internal temperature as a guide for doneness. Use all your senses to let you know when to remove them from the grill. BBQ is about feel, sight, smell and temperature.
