Grilled Salmon with Cilantro-Pecan Pesto Recipe

Grilled Salmon with Cilantro-Pecan Pesto Recipe

How To Make Grilled Salmon with Cilantro-Pecan Pesto

Whip up a plate of crispy grilled salmon in just 30 minutes! It’s served with a bright pesto sauce for bold and nutty flavor in every bite.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • pecans
  • cupscilantro,lightly packed
  • Parmigiano-Reggiano cheese,freshly grated
  • ¼cupchicken stock,or low-sodium broth
  • 1tbspsherry vinegar
  • ¼cupextra-virgin olive oil
  • salt and freshly ground pepper,to taste
  • 4salmon fillets,(6 to 7 oz)


  1. Light a grill. Preheat the oven to 350 degrees F.

  2. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.

  3. In a food processor, combine the pecans with the cilantro, cheese, stock, and vinegar and process to a puree. With the machine on, gradually add the olive oil to a thin stream. Season the pesto with salt and pepper.

  4. Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down for about 4 minutes, over moderately high heat until nicely charred and crisp.

  5. Carefully turn the fillets and grill for about 3 minutes longer until just cooked through. Spoon the pesto onto plates.

  6. Top with the fillets, skin side up, and serve.


  • Calories: 954.69kcal
  • Fat: 66.92g
  • Saturated Fat: 14.01g
  • Monounsaturated Fat: 24.90g
  • Polyunsaturated Fat: 16.86g
  • Carbohydrates: 1.74g
  • Fiber: 0.61g
  • Sugar: 0.33g
  • Protein: 81.59g
  • Cholesterol: 218.25mg
  • Sodium: 1022.14mg
  • Calcium: 49.44mg
  • Potassium: 1523.17mg
  • Iron: 1.77mg
  • Vitamin A: 34.20µg
  • Vitamin C: 18.17mg
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