Grilled Salmon with Crazy Pesto Cream Sauce

18 05 2010
This is a great barbecue salmon recipe. I used it for a pilot I made of a cooking show called “On the Go Gourmet”. This pesto is also great on other grilling fish such as halibut, tuna or swordfish; chicken; vegetables; and pasta.

Serves 4

2 lbs. salmon fillet

6 Tbsp. Lemon juice

1/4 cup white wine

¼ cup olive oil

½ tsp. Black pepper


1 ½ cups Crazy Mixed Up Pesto Sauce (see recipe)

¼ cup white wine

½ cup heavy cream

  1. Combine lemon juice, olive oil, and white wine and black pepper. Remove all bones from fish and place in marinade in a nonreactive dish (no aluminum.) Do not marinate longer than 2 hours. (The lemon juice will start to cook the fish.)
  2. Preheat gas grill, charcoal barbecue or oven broiler. On the grill, lay the salmon skin side down, cover and cook until heated through and the fish begins to flake, approximately 10 – 12 minutes depending on thickness of fish. If the fish you are using does not have a skin, you will have to flip it over halfway through the cooking time or if you are cooking under a broiler. Remove from the grill and keep warm in a gentle oven.
  3. Bring the cream and the ¼ cup wine to a boil in a large skillet. Reduce liquid until slightly thickened then whisk in  pesto. Continue to boil until sauce consistency. (Test by coating the back of a spoon with the sauce and running your finger down the spoon. If there remains a clear streak from your finger and the sauce is still clinging to the sides of the spoon, it is thick enough to coat your food.)  Serve drizzled over the fish.

Menu ideas:

  1. Serve with the Thai Rice Pilaf (p.___)and Roasted Asparagus (p.___)
  2. Grill some other sliced vegetables like eggplant and zucchini brushed with a flavored olive oil and seasoned with salt. Serve as a side dish.

Do Ahead:

Make the marinade the day before or in the morning. The pesto sauce can be made ahead.


When using a fish with the skin it is easy to cook it only on the skin side by using a cover. That way it cooks through but you do not need to flip it and risk the fish falling apart or sticking to the grill. Just peel off the charred skin before serving.




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