Stephan's Broiled Salmon Pesto

Stephan's Broiled Salmon Pesto

132 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    40 m
Stephan Schwartz
Recipe by  Stephan Schwartz

“This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down. Run finger over flesh to make sure all bones have been removed. Use pliers to pull out any that remain. Squeeze juice of one lemon and white wine over fish. Marinate 15 minutes.
  2. Preheat broiler.
  3. Coat the top side of the fish with thick layer of pesto. It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish.
  4. Place fish under the broiler about nine inches from heat source. Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque. Pesto should have formed a heavily browned crust. 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 whole flank if serving at the table.

Share It

Reviews (132)

Rate This Recipe
Katie&Tara
50

Katie&Tara

This was excellent! My husband and neighbors LOVED it! I didnt use nearly as much pesto as suggested I just coated the fillet generously I didnt measure just put on a thick coat. Next time Ill broil the fish for a few min THEN put the pesto on then continue cooking so that the pesto doesnt burn and get dried up. Deffinetly will make again!!

DCLAWSONUW
46

DCLAWSONUW

I made this for my boyfriend who loves pesto, and it just didn't do anything for us. Because all of the pesto was on top, we couldn't flip the salmon and the fillets didn't cook all of the way through before almost burning. Definitely won't try this one again

~*MARIANNE*~
27

~*MARIANNE*~

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!

More Reviews

Similar Recipes

Melt-in-Your-Mouth Broiled Salmon
(68)

Melt-in-Your-Mouth Broiled Salmon

Salmon and Pesto with Rice
(47)

Salmon and Pesto with Rice

Grilled Salmon with Creamy Pesto Sauce
(33)

Grilled Salmon with Creamy Pesto Sauce

Citrus Salmon in Parchment
(32)

Citrus Salmon in Parchment

Bloody Mary Salmon
(32)

Bloody Mary Salmon

Pan Seared Salmon II
(19)

Pan Seared Salmon II

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 917 cal
  • 46%
  • Fat
  • 67.4 g
  • 104%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 62.6 g
  • 125%
  • Cholesterol
  • 164 mg
  • 55%
  • Sodium
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pan Seared Salmon II

>

next recipe:

Grilled Salmon with Creamy Pesto Sauce