Reviewed: May 6, 2012

It can't get any simpler than this and it was very tasty.

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Reviewed: Apr. 9, 2012

I've used this recipe in the past (cookbook) and its a great change of pace to the everyday salmon preparation. For those who have issue with over browning, simply lower your rack or eat salmon medium to medium rare, which is how it tastes best anyway. The crust will not be crispy. It inherently goes on wet and forms a moist crust.

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peatwo

Reviewed: Mar. 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 baking sheet on the stove burner, just for a couple of minutes to give the bottom of the fish a head start. Move to the broiler (approx 8 inches from flame) until browned. Then reset oven to 350 and bake for a few minutes til its to your liking. This is the method I've used and it's worked like a charm.

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cookinmom

Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

It was an interesting idea (and seemed great for using up leftover pesto), but the pesto never hardened and I was left with a bunch of gloppy pesto over over-cooked salmon :( I started the pan far from the broiler and gradually brought it nearer until it was directly below-much longer than 8-10 minutes total-and it never burned :P

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erinjanice

Reviewed: Nov. 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 pesto wasn't crispy how I would've liked - next time, I think I'll bake for 10 minutes, then add the pesto and broil on high for at least 10 minutes to make it nice and browned. The only changes I made to the ingredients was not using as much pesto as was called for. Will definitely make this again!

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Mrs Harte

Cooking Level: Intermediate

Home Town: Henley, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Nov. 7, 2011

Mmmmmm! That is all.

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Kimber

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bend, Oregon, USA

Reviewed: Aug. 30, 2011

Simple, fast, and delicious. My class didn't get out until 9pm tonight, and with this recipe, I was enjoying a delicious meal 20 minutes after I got home. Per other suggestions, I broiled a bit prior to putting on the pesto. The pesto didn't completely crust, but I was concerned about cooking the fish thoroughly, and it was still very good. I had a fairly thick piece of salmon, so I broiled for 5 minutes with just the lemon and wine, then added the pesto and broiled for another 5 minutes. Perfect!

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thatpoliscinerd

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Apr. 12, 2011

My husband I LOVE this recipe! I didn't change a thing.

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DUNESUMMER

Reviewed: Dec. 21, 2010

Not my favorite salmon recipe, but it was pretty good. Everybody liked it.

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Mad Dawg

Cooking Level: Intermediate

Home Town: Boynton Beach, Florida, USA

Living In: Herriman, Utah, USA

Reviewed: Sep. 27, 2010

This sounds very good. I think I will use less pesto. This made me laugh though: Use pliers to pull out any that remain. Could only be written by a man!!!! I've never seen pliers in my kitchen !!

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