Reviewed: Jun. 16, 2013

Wonderful flavor! I made this for my husband and myself and we both loved it! I used steelhead trout instead of salmon. Also, I recommend cooking just a little longer... I had formed the brown crust, took it out and got it on the table, we cut into it and it was still raw in the middle and I had to put it back in the broiler for a few more mins. Make sure you anticipate for this!

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Reviewer:

abuhler

Reviewed: Mar. 1, 2013

Maybe just a little too pesto-ee for us, but everyone liked it and we are always looking for new salmon ideas.

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Reviewer:

ESWheeler

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Hopkinton, New Hampshire, USA

Reviewed: Oct. 7, 2012

I was a bit doubtful about this recipe, as I love salmon so much that I tend to like it "plain" or with very little seasonings, however the pesto stands right up to the salmon without overwhelming the flavor. My pesto crust didn't quite brown - I should have broiled it more like six inches from the broiler (at 425F) rather than the nine. But still, this was absolutely delicious - a definite repeat!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Sep. 1, 2012

Very simple to make. I roasted at 425 for 7 minutes and then broiled for 7 minutes. It wasn't crispy but it wasn't soupy either. Next time I will move the pan closer to the broiler.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Aug. 24, 2012

I thought this was really yummy, but it really was like pesto on top of salmon, the salmon itself didn't grab much of the flavoring from the pesto. I still liked it though!

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Reviewer:

AC14836

Reviewed: May 6, 2012

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

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Reviewer:

sweetadharmony

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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Reviewer:

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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Reviewer:

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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Reviewer:

erinjanice

Cooking Level: Intermediate

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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