recipe reviews for:

Stephan's Broiled Salmon Pesto

“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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Reviewed: Oct. 11, 2009

WONDERFUL! this is fabulous.

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Gypsy

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Reviewed: Aug. 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 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!!

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Katie&Tara

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Reviewed: Jul. 5, 2009

If I could give this recipe more stars I would! I LOVE this recipe! This is so easy and so impressive for company! I have made this for almost every guest I have over and also for 2 very elegant dinner parties I have had. I serve the salmon with a rice pilaf and some grilled vegetables. From start to finish this dinner takes me just 20 minutes! Every time I make it someone asks for the recipe! And to comment on the comment above me by LeeLee222 - the pesto is better when blackened. The flavor of the blackened pesto is to die for! When I serve it I generally tell people the pesto is suppose to be blackened. I also choose to make my own pesto because I can make it thicker and less runny than the bottled stuff.

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Reviewer:

NENNNY

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Tustin, California, USA

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Reviewed: Jun. 25, 2009

I enjoyed this recipe, but my husband loved it. I felt I had to blacken the pesto in order for the fish to cook through. Next time, I might try baking a little and then broiling at the end. That said, I would give it 4 stars, but my hubby would give it 5. Since he liked it so much, I'll give it 5. I used a pesto sauce recipe off of this site and used my fresh basil from the garden. The sauce was definitely delish!

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Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jun. 15, 2009

I didn't have access to the computer to double check the recipe and only used about 1/2 cup of pesto and did not remember the wine or lemon. It was still pretty good. I was surprised how mild it tasted since my family did not like the pesto chicken recipe, and it was pretty similar. This one much better recieved.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Didn't change a thing. Best fish I've ever had. Wonderful!!!!

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Angel

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Reviewed: Mar. 28, 2009

In the mountains for the weekend and didn't feel like waiting for the bbq to heat up to make our salmon. This recipe was so easy and delicious. My son and husband are pretty picky and they loved it! I too will try the panko breadcrumb addition that other viewers suggested. I did bake the salmon first and then added the pesto and put under the broiler. Definitely keep a close eye on it because yes, it will burn if you don't. I can't wait to make it for some neighbors at home in Newport Beach that love to cook.

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Joanne

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Reviewed: Mar. 15, 2009

I used less pesto than the recipe called for, and still thought it was plenty. Just enough to coat the salmon. I covered it with pecan panko (bread crumbs) - baked at 375 for 15 min then broiled for about 5. It was crispy on top, and the salmon very moist. Can't tell you how it was cold, there were no leftovers!

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bluegirl1

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Reviewed: Mar. 5, 2009

This recipe was soooo easy!! Was soo flavorful as well. My kids begged for more. Thanks so much!

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bornnfwt

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Reviewed: Mar. 4, 2009

This is a 10-star recipe! FABULOUS!! I was only broiling a small piece, so I didn't use a ton of pesto, & I also sprinkled some seasoned breadcrumbs on top of the pesto. I baked my salmon for 15 minutes or so before turning on the broiler. The breadcrumbs helped to make a perfect crust on top! A bit of pepper & a pinch of shredded parmesan was a little added bonus on top! (I forgot my last lemon, but I didn't miss it!) Some asparagus rounded out this perfect recipe! I'll definitely be making this again!! Thanks!

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braillegirl

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Reviewed: Feb. 21, 2009

I decided to bake this at 375 for about 20 minutes and then broil for a few minutes to finish off. I added sea salt and black pepper to the salmon before topping with the pesto (which I used less than stated). This was really good and I will be making it again. Thanks for sharing your recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Salmon takes the pesto flavor really well and it was just the thing to use up the pesto in my fridge. Like with other reviewers, the crust eluded me. I will make this again though, and maybe cheat and try some bread crumbs over the pesto. This is awesome served with polenta and a green veggie like broccoli, green beans, or asparagus.

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Reviewer:

WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

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Reviewed: Jan. 3, 2009

Used a prepared sun dried tomato pesto from the grocery store, but otherwise followed the recipe. This was very tasty. The pesto got nice a crispy.

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Reviewer:

Libby

Cooking Level: Intermediate

Home Town: Rosemount, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Jul. 30, 2008

This recipe is very similar to one of my favorite dishes at a popular restaurant. Most pesto is made with olive oil, so its the healthy kind of fat. The first time I made it, I think I broiled it too close to the top and the wine burnt, causing the smoke detector to go off, the fish was not burnt at all and we still had a yummy dinner. The second time I made it, I decided not to chance it, and just cooked it over the stove, and although not as pretty, it still came out yummy!

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Andrea

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Reviewed: May 2, 2008

This dish was average. The pesto didn't 'crust' like the recipe said it would. I'd make this again if I needed a quick dinner with little ingredients but wouldn't serve to dinner guests.

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Reviewer:

F16wife

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Reviewed: Jan. 26, 2008

This one of the best salmon dishes I have ever had and my wife enjoys it as well. We also like it as cold leftovers for lunch the next day. You have to like pesto to like this dish, but if you do, it makes for a tasty salmon.

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Reviewer:

bdcurwin

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 20, 2007

This was very good - but I made a few modifications. I used the tomato based pesto and baked (not broiled) for 25 @375. I could imagine the caloric content of using regular pesto at even 1 cup! I used only 1/2 cup for 2.5lbs of salmon. Still very delicious. Topped it over "Salmon and Spinach Fettuccine" that is posted on this site. Magnifique!

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Tifbabe

Cooking Level: Expert

Home Town: Cedar Springs, Michigan, USA

Living In: Naples, Florida, USA

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Reviewed: Oct. 23, 2007

I thought this recipe was going to be great and it was just okay. There was a nice crust from the pesto. However, I used a jarred pesto and I noticed all of the olive oil that was used in the pesto separated causing much splattering in the broiler. My fiance says for lack of a better recipe we may try it again for the salmon.

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