Pesto Grilled Salmon Recipe
- 1 salmon fillet (3 pounds)
- 1/2 cup prepared pesto
- 2 green onions, finely chopped
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes.
- 2. In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining pesto mixture. Yield: 12 servings.
3 ounces cooked salmon: 262 calories, 17g fat (4g saturated fat), 70mg cholesterol, 147mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 3 fat.
Reviews for Pesto Grilled Salmon
"Put it on a wood plank. Best salmon ever."
"The MOST AMAZING flavour!! My kids were raving about it and they asked me to share this recipe with everyone we know so if we are invited out, they'll make it for us at their house! No leftovers and I made a large fillet for our family of five. Next time I'd like to try two fillets just so I get leftovers to try the pasta recipe. Only changes I made were that I didn't have fresh green onion or garlic so I added those spices to the pesto also with some lemon dill spice, and bit more lemon juice to make a nice paste and placed sliced lemon on the salmon while grilling right after adding the pesto mixture. A quick and easy meal for a quick weeknight dinner, but delicious enough to serve when company comes!"
"Wonderful salmon recipe. Definite keeper."
"We grilled it in foil so it wouldn't stick. Came out beautifully."
"Just delicious. I have made it with salmon and other types of fish. I will make it again and again!"
"This was delicious and quick. Used my own pesto, had the pasta recipe 2 days later, that was fabulous too!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.