When you need an easy no-fuss, healthy meal, make this grilled pesto-crusted salmon, that requires just five ingredients (including salt and pepper!) and is ready in under 30 minutes.
My husband and son returned home from a West Coast salmon fishing trip last summer, and a few weeks later, their catch arrived, conveniently cleaned and flash frozen. In my mind, 50 pounds of salmon didn't seem like an excessive amount, but when it was unloaded (and occupying ⅔ of my deep freeze) the realization set in. It was A LOT of fish.
Through the dying days of summer and autumn we enjoyed marinated grilled salmon kebabs, grilled salmon sandwiches, salads, and foil packets with bok choy and Asian-inspired sauces. In the winter, the salmon appeared in chowders and coconut-infused curries. (It was also gifted to as many family members and friends that would take it!)
These were all lovely ways to enjoy the fish, but with the return of longer days and more time spent outside, there's something incredibly satisfying about being able to toss together a simple, healthy, protein-packed main dish, plop it on the grill, and sit down to dinner 30 minutes later. Which is exactly what this easy pesto-topped salmon provides. To keep the meal super-simple, cook a side of grilled carrots in foil or whip up a batch of Blackstone zucchini fritters alongside your fish.
Jump to:
Why You'll Love This Recipe
- It's healthy, easy to make fresh fish recipe, and requires only 5 ingredients (including salt and pepper!)
- It's ready in less than 30 minutes.
- It's cooked on the grill on foil so there is no stinky fish smell inside and no dishes!
Ingredients and Substitutions
- Salmon--You can use your favorite type of salmon. I love wild salmon, but it does have a stronger flavor than farmed salmon. Use what you prefer. If you only have individual salmon filets, arrange them side by side on the foil so that they are snuggled up against each other.
- Pesto--Use your favorite store-bought or homemade pesto. I always use my homemade nut-free pesto, because then I know that it's safe for the nut allergies in my house (and I love that fresh basil flavor), but feel free to use your preferred brand or recipe. Use leftover pesto for adding to mozzarella-stuffed chicken breasts, or in any of these great ways to use pesto.
How to Make Grilled Pesto Salmon
- Arrange a double layer of foil on a flat surface and fold up the edges to create a tray. Spray the foil with cooking spray and arrange half of the lemon slices in a single layer on the foil.
- Place the salmon filet on top of the lemon slices. Season with salt and pepper and spread the pesto evenly over the salmon.
- Top with the remaining lemon slices.
- Grill the salmon until flaky and cooked through.
FAQs
That gunky white stuff you may see on the surface of your salmon when you cook it is called albumin. It's a liquid protein that solidifies when heated. It may not look particularly appetizing, but it is completely harmless and safe to eat.
Albumin typically solidifies when the fish is cooked over high heat or cooked for too long. To prevent it from forming, cook your salmon over medium or medium-low heat, and take care not to overcook it.
Yes! Cook the salmon on a foil-lined baking sheet in a 350°F oven until cooked through, 15 to 17 minutes.
Tips and Troubleshooting
- To check for doneness, gently prod the center of the salmon with a fork or knife. When it's done, it should flake apart easily.
- Use a baking sheet or metal tray under the foil when transporting it to and from the grill. The foil can be pretty flimsy.
- This pesto-crusted salmon recipe is suitable for gluten-free and dairy-free diets.
More Healthy Fish Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, or Pinterest for more great camping and grilling recipes.
Recipe
Pesto-Crusted Salmon
Ingredients
- Cooking spray
- 1 lemon thinly sliced
- 1 ¼ pound salmon filet
- Salt and freshly ground black pepper
- ¼ cup pesto
Instructions
- Preheat the grill for medium heat (350°F). Arrange two slices of aluminum foil on a baking sheet and fold up the edges to create a tray. Spray the foil with cooking spray.
- Arrange half of the lemon slices on the foil in a single layer about the same size as the piece of fish.
- Place the salmon on top of the lemon slices and season with salt and pepper.
- Spread the pesto over the salmon and top with the remaining lemon slices.
- Grill until the salmon is cooked through, 15 to 17 minutes.
Notes
- Checking for doneness--To check for doneness, gently prod the center of the salmon with a fork or knife. When it's done, it should flake apart easily.
- Transporting the fish--Use a baking sheet or metal tray under the foil when transporting it to and from the grill. The foil can be pretty flimsy.
- Make it in the oven--Cook the salmon on a baking sheet in a 350°F oven for 15 to 17 minutes.
- Dietary--This pesto-crusted salmon recipe is suitable for gluten-free and dairy-free diets.
Leave a Reply