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My review
Stephan's Broiled Salmon Pesto
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."
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Ingredients
40 m servings 917 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Preheat broiler.
- 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.
- 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.
Nutrition Facts
Per Serving: 917 calories; 67.4 g fat; 12.7 g carbohydrates; 62.6 g protein; 164 mg cholesterol; 851 mg sodium. Full nutrition
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Reviews
Read all reviews 155210 Ratings
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Most helpful positive review
8/14/2009
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 b...
Most helpful critical review
6/3/2002
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 ...
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8/14/2009
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 b...
6/3/2002
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 ...
11/6/2001
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 ...
3/26/2012
Delicious! For those who had issues with the cooking method -- suggest you watch "Chef John's" video for pesto-broiled salmon. Once the fillets are coated with pesto, begin by placing your ba...
3/11/2002
i followed the recipe, but the pesto did not form any kind of crust, and it just came out as a big piece of salmon with pesto smeared over it. i'm not impressed.
11/2/2006
Great dish! Just make sure you place the broiler pan at least 8-9" away from the broiler as to not burn the pesto before the fish is cooked.
7/13/2002
A different way to eat salmon. Definitely add the garlic roasted red potatoes, adding a little lemon right before serving. Yum.
11/20/2011
This was very good! I took some other suggestions and baked the fish first - 400 degrees for 15 minutes - then put on the pesto and broiled it on low for 5 minutes, high for 3. HOWEVER, the pest...