Grilled Salmon with Pesto Crust

    Grilled Salmon with Pesto Crust

    91saves
    25min


    217 people made this

    About this recipe: Fresh salmon fillets are marinated briefly with lemon juice and white wine. Then cooked with a thick layer of pesto which crisps up under the grill.

    Ingredients
    Serves: 4 

    • 1kg (2 1/4 lb) salmon fillets
    • 2 lemons
    • 350g (12 oz) pesto
    • 100ml (4 fl oz) white wine

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Lightly oil a baking dish or roasting tin large enough to accommodate the fish. Place salmon in tin skin side down. Squeeze juice of one lemon and pour white wine over fish. Marinate 15 minutes.
    2. Preheat grill.
    3. Coat the top side of the fish with thick layer of pesto. It should cover the entire surface of the fish.
    4. Place fish under the grill in the middle rack (not too close to the heat source). Grill for 8 to 10 minutes or until fish flakes and flesh is opaque. Pesto should have formed a browned crust.
    5. Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the platter if serving at the table.

    Tip:

    The pesto should get crispy enough, but you could also try sprinkling dried breadcrumbs on top of the pesto layer for added crunch.

    Recently viewed

    Reviews (6)

    by
    3

    Made it healthier. Very nice recipe. I don't think you need that much pesto, especially if you're looking for a healthier dish. It does keep it nice and moist, but the fat content in pesto is insane! Very easy to prepare, but not skimpy at all. Bravo! - 21 Jul 2008

    by
    1

    It was very good, but I didn't get the pesto to form that crust. I'll have to set the grill to a higher temperature next time, I guess. - 05 Mar 2011

    grozny
    by
    0

    I tried mixing some breadcrumbs in with the pesto as suggested and that helped the texture of the crust. - 01 Sep 2008

    Write a review

    Click on stars to rate