"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." — Stephan Schwartz
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1 1/2 cups
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!!
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
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!
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.
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.
A different way to eat salmon. Definitely add the garlic roasted red potatoes, adding a little lemon right before serving. Yum.
Elegant and easy!! Will definitely make again.
An outstanding recipe, definitely worth repeating. What a wonderful mixture of flavors and textures.
* Percent Daily Values are based on a 2,000 calorie diet.
Stephan's Broiled Salmon Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 606
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