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I've always been a huge fan of salmon, but sometimes I find myself in a cooking rut, making the same baked salmon recipe over and over. I was chatting with my friend Sarah the other day (you know, the one who's always trying new recipes?), and she mentioned this fantastic pesto-crusted grilled salmon she made. Now, Sarah is a pretty decent cook. She once told me about her disastrous attempt to make a soufflé which ended up looking like a deflated balloon. But I knew I could pull this pesto salmon off so i listened intently.
Anyway, she raved about how easy it was and how the pesto added such a fresh, vibrant flavor. So, I decided to give it a try myself! This recipe is seriously perfect for a weeknight dinner because it comes together so quickly. You get that amazing grilled flavor without spending hours slaving over a hot grill. I used wild-caught salmon because I prefer the taste and texture, but feel free to use whatever salmon you like.
Required Equipments
- Grill
- Grill brush
- Tongs
- Meat thermometer
- Plate
- Serving platter
Pesto Crusted Grilled Salmon: Frequently Asked Questions
Pesto Crusted Grilled Salmon
This pesto-crusted grilled salmon recipe is a quick and simple way to enjoy a healthy and flavorful meal. Combining fresh pesto with perfectly grilled salmon creates a dish that's both elegant and easy to prepare.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the grill: Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Make sure the grill grates are clean and lightly oiled to prevent the salmon from sticking. Nobody wants salmon stuck to the grill, trust me!
- Prepare the salmon: Pat the salmon fillets dry with paper towels. This helps the pesto adhere better and ensures a nice sear on the salmon. You can use either skin-on or skinless salmon, depending on your preference. Personally, I like the skin on because it gets nice and crispy.
- Season the salmon: Lightly season the salmon fillets with salt and black pepper. Don't overdo it with the salt, as the pesto already has a good amount of sodium. A little sprinkle will do.
- Apply the pesto: Spread a generous layer of pesto over the top of each salmon fillet. Make sure to cover the entire surface evenly. You can use store-bought pesto or homemade pesto, whatever you prefer. I personally prefer homemade.
- Grill the salmon: Carefully place the salmon fillets on the preheated grill, pesto-side up. If using skin-on salmon, place it skin-side down first for a crisper skin. Grill for about 4-6 minutes per side, depending on the thickness of the salmon.
- Check for doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature for best results. Be careful not to overcook the salmon, or it will become dry and tough.
- Remove and rest: Once the salmon is cooked through, carefully remove it from the grill and place it on a plate. Let it rest for a couple of minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moist salmon.
- Garnish and serve: Garnish the grilled salmon with fresh lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately with your favorite sides, such as a simple salad, roasted vegetables, or quinoa.
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 30 g
Carbohydrates: 5 g
Fiber: 1 g
Calcium: 50 mg
