Step 1

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform

Step 2

Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed

Step 3

Set aside

Step 4

For the barbecue chip dust, in a small bowl, mix all of the ingredients

Step 5

Set aside 1 tablespoon and store the excess in an airtight container

Step 6

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour

Step 7

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil

Step 8

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes

Step 9

Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more

Step 10

Plate the fish skin-side up and top with the giardiniera chimichurri