Peel the garlic and add it to a high-powered blender or food processor with the parsley, oregano, red wine vinegar, salt, pepper, and paprika.
Use the pulse button on your food processor or blender a few times until everything is minced and there are not large chunks of garlic left. Use a spatula to scrape down the sides in between each pulse if need be.
Remove the blade and add olive oil. Use a wooden spoon to stir, or transfer contents into a separate bowl to mix in olive oil. Do not blend the olive oil into the other ingredients. This will emulsify the oil and vinegar and change the texture completely.
Prep your salmon by cutting into individual portions (about 3-5 ounces each) if necessary and patting dry with paper towels (try these bamboo paper towels for a more sustainable option!).
Add the salmon to a small casserole dish (preferred) or baking sheet, skin side down. Coat each piece of salmon with a generous amount of Chimichurri (you should use about ½ of the Chimichurri in this step).
Bake for 10-12 minutes until internal temperature reaches 125°F.
Finish with an extra spoonful of fresh Chimichurri and serve hot!
Notes
If you want a spicy version of this, use this Serrano Pepper Chimichurri in place of the chimichurri in this recipe or add some crushed red pepper to the food processor or blender with your other ingredients.
You can easily double or even triple this recipe, just note you may need a couple of extra minutes in the oven.