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Grilled Salmon with Pistachio Pesto
Crispy edges and a tender, flaky center make these grilled salmon fillets a standout. The rich, smoky flavor of the fish pairs beautifully with a bright, homemade pistachio and basil pesto. You'll blend fresh herbs, garlic, and citrus into a vibrant sauce that cuts right through the richness of the salmon. It's a fresh, satisfying dinner that feels like dining at a coastal restaurant right in your own backyard.
Equipment
- Grill
- Food processor
Ingredients
- 2 cups packed fresh basil leaves
- 1 garlic clove
- ¼ cup pistachios
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- ⅔ cup extra-virgin olive oil
- 3 tablespoons grated Parmesan
- Salt and freshly ground black pepper
- 1½ pounds salmon fillet, skinless or skin on, cut into 4 servings, removed from refrigerator 15 minutes prior to cooking
- 1 to 2 tablespoons high-heat oil
Instructions
- 1Combine the basil, garlic, pistachios, lemon juice, parsley, and olive oil in a food processor or blender. Process until smooth.
- 2Transfer the pureed mixture to a small bowl. Stir in the grated Parmesan and lemon zest, then season with salt and black pepper to taste. Set the pesto aside.
- 3Preheat a grill to 400°F or medium-high heat. Clean the grill grates thoroughly and brush them lightly with oil. Clean grates prevent the delicate fish from sticking.
- 4Coat all sides of the salmon fillets with a high-heat cooking oil, then season evenly with salt and black pepper.
- 5Arrange the salmon fillets diagonally on the hot grates with the flesh side facing down. Close the grill lid and cook for 6 to 7 minutes.
- 6Gently lift the fish from the grates using tongs. If the fillets resist, wait another 30 seconds until they release easily. Forcing them will tear the flesh.
- 7Turn the salmon over so the skin side faces down. Continue grilling for another 3 to 4 minutes until the flesh looks opaque and flakes easily with a fork.
- 8Move the cooked salmon to a serving platter. If the skin sticks to the grill, simply let it separate from the meat as you lift the fillets. Spoon the prepared pesto over the top and garnish with chopped pistachios and fresh basil sprigs.
Notes
- Storage: The pistachio pesto keeps in the refrigerator for up to 3 days in an airtight container.
- Tip: Placing the fish diagonally on the grill creates beautiful grill marks and makes it easier to slide your spatula underneath for flipping.
- Guideline: A general rule for grilling fish is about 10 minutes of total cooking time for every inch of thickness.
- Serving suggestion: Pair this salmon with orzo, quinoa, scalloped potatoes, or roasted vegetables.