Grilled Salmon with Pesto Sauce Recipe

Salmon fillets: Fresh fillets are best for grilling, providing a rich and tender texture.

Fresh basil leaves: These provide the aromatic base for the pesto sauce.

Olive oil: Used to blend the pesto sauce and to add a smooth texture.

Toasted pine nuts: Adds a nutty flavor and a bit of crunch to the pesto.

Garlic: Provides a pungent and savory depth to the pesto sauce.

Parmesan cheese: Adds a salty and creamy element to the pesto.

Lemon juice: Freshly squeezed to add a bright and tangy flavor to the pesto.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

To achieve perfectly grilled salmon, make sure to oil the grill grates before placing the fillets on them. This prevents sticking and helps create those beautiful grill marks. Additionally, let the salmon rest for a few minutes after grilling to allow the juices to redistribute, ensuring a moist and flavorful result. When making the pesto sauce, toast the pine nuts in a dry skillet over medium heat until they are golden brown. This enhances their nutty flavor and adds depth to the sauce.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• fresh basil leaves - Substitute with fresh spinach leaves: Spinach provides a similar leafy texture and mild flavor, though it will be less aromatic.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for both grilling and pesto.

• toasted pine nuts - Substitute with toasted walnuts: Walnuts offer a similar crunchy texture and nutty flavor, and are often more affordable.

• minced garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the pesto sauce well.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor, which can add a nice twist to the pesto.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it will be slightly more tart.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an extra umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat along with a bit of extra spice.

• Allow the grilled salmon to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.

• Place the cooled salmon fillets in an airtight container. If stacking fillets, separate each layer with parchment paper to avoid sticking.

• Store the pesto sauce separately in a small airtight container. This keeps the sauce fresh and prevents the salmon from becoming overly saturated.

• For short-term storage, refrigerate the salmon and pesto sauce. They will stay fresh for up to 3 days.

• If you plan to freeze the salmon, wrap each fillet tightly in plastic wrap or aluminum foil. Then, place the wrapped fillets in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.

• Freeze the pesto sauce in an ice cube tray for easy portioning. Once frozen, transfer the pesto cubes to a freezer-safe bag or container.

• Label all containers with the date to keep track of freshness.

• When ready to enjoy, thaw the salmon and pesto sauce in the refrigerator overnight. Reheat the salmon gently in the oven at 300°F (150°C) until warmed through, about 10-15 minutes.

• For the pesto sauce, you can thaw it in the refrigerator or at room temperature. Stir well before serving to recombine any separated ingredients.

• Serve the reheated salmon with a fresh spoonful of pesto sauce and enjoy as if it were freshly made!

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 15 minutes or until the salmon is warmed through.
  5. Reheat the pesto sauce separately in a small saucepan over low heat, stirring occasionally.
  6. Once both are warmed, top the salmon with the reheated pesto sauce and serve.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover salmon in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. In a separate small saucepan, gently warm the pesto sauce over low heat, stirring occasionally.
  6. Serve the salmon with the warmed pesto sauce on top.

• Microwave Method:

  1. Place the leftover salmon on a microwave-safe plate.
  2. Cover the salmon with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. In a microwave-safe bowl, heat the pesto sauce on low power for about 30 seconds to 1 minute, stirring halfway through.
  5. Once both are warmed, top the salmon with the reheated pesto sauce and serve.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover salmon in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until the salmon is warmed through.
  4. In a small saucepan, gently warm the pesto sauce over low heat, stirring occasionally.
  5. Serve the steamed salmon with the warmed pesto sauce on top.

• Grill: Used to cook the salmon fillets to perfection, providing a nice char and smoky flavor.

• Tongs: Essential for flipping the salmon fillets on the grill without breaking them apart.

• Blender: Used to blend the basil leaves, olive oil, pine nuts, garlic, parmesan cheese, and lemon juice into a smooth pesto sauce.

• Measuring cups: Necessary for accurately measuring the olive oil, pine nuts, and parmesan cheese.

• Measuring spoons: Used to measure the exact amount of lemon juice and any additional seasoning.

• Knife: Needed for mincing the garlic and possibly trimming the salmon fillets.

• Cutting board: Provides a safe surface for mincing garlic and preparing other ingredients.

• Spatula: Useful for spreading the pesto sauce evenly over the grilled salmon fillets.

• Serving platter: Ideal for presenting the grilled salmon with pesto sauce in an appealing manner.

• Small bowl: Handy for mixing and holding the minced garlic before adding it to the blender.

• Basting brush: Can be used to apply any additional olive oil or seasoning to the salmon fillets before grilling.

Pre-make the pesto: Prepare the pesto sauce in advance and store it in the fridge for up to a week.

Use a food processor: A food processor can blend the pesto ingredients faster than a blender.

Buy pre-toasted nuts: Save time by purchasing pre-toasted pine nuts.

Grill in batches: If your grill is small, grill the salmon in batches to ensure even cooking.

Prep ingredients ahead: Mince the garlic and grate the parmesan cheese beforehand.

Use a meat thermometer: Ensure the salmon is cooked perfectly by using a meat thermometer.