Pesto Crusted Salmon

    Recipe Picture:Pesto Crusted Salmon
    4

    Pesto Crusted Salmon

    (219)
    45min


    205 people made this

    Succulent salmon steaks crusted with a pesto dressing after being marinated in a white wine and lemon sauce. Grilled in the oven then served with your favourite side.

    Ingredients
    Serves: 4 

    • 1 kg salmon fillets
    • 2 lemons
    • 1 1/2 cups (375g) pesto
    • 1/2 cup (125ml) white wine

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Lightly oil a large baking dish or roasting pan to accommodate the salmon. Place salmon in pan skin side down. Squeeze juice of one lemon and pour white wine over fillets. Marinate for 15 minutes. Preheat griller without the tray.
    2. Coat the top side of the fish with thick layer of pesto. It should cover the entire surface of each fillet.
    3. Place fillets on the tray under the griller (not too close to the heat source). Grill for 8 to 10 minutes or until flesh flakes and is opaque. Pesto should have formed a browned crust.
    4. Remove and set aside for a few minutes. Squeeze half of second lemon over the salmon. 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.

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    Reviews and Ratings
    Global Ratings:
    (219)

    Reviews in English (162)

    by
    1

    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
    0

    Elegant and easy!! Will definitely make again. Thanks Stephan  -  21 Jul 2008

    by
    0

    An outstanding recipe, definitely worth repeating. What a wonderful mixture of flavours and textures.  -  21 Jul 2008

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