Crisp-Skinned Salmon With Chimichurri Sauce

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Two 12-ounce king salmon fillets, skin on

3 to 4 tablespoons kosher or coarse sea salt

2 tablespoons olive oil

Chimichurri sauce

1 large bunch flat-leaf parsley, stemmed and minced, about 2/3 cup

1/4 cup loosely packed fresh oregano, minced, or to taste

3 cloves garlic, minced

1 teaspoon kosher sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground chile or cayenne pepper

1/4 cup olive oil

1/4 cup good sherry or red wine vinegar

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