Pesto Grilled Salmon Recipe Taste of Home
Preheat oven to 400 degrees F. Place salmon on a plate and pat dry with clean paper towel. Drizzle with 1 tablespoon olive oil and rub all over. Sprinkle with kosher salt and ground black pepper. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil; swirl to coat.
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Lower the heat to medium and add the balsamic vinegar, sugar, and half of the blackening seasoning to the tomato sauce. Cook the sauce, stirring occasionally, for about 15-20 minutes to allow the flavors to come together. Add pasta water to the sauce as needed to thin it out.
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Arrange the salmon filets in the available space of the pan. Cook for 2 to 3 minutes, then use a spatula to flip the filets over, toss or stir the tomatoes, and continue cooking for another 2 minutes. Stir in minced garlic and cook for another 1 minute. Salmon should be seared on the outside and opaque and flaky inside.
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Instructions. Brine the salmon: In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes. If you haven't already, mix up the blackened seasoning. Pat the salmon dry with a clean towel.
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Blackened Salmon Recipe Ingredients. 4 (7 oz) salmon fillets (skinless or skin-on), about 1-inch thick 1 1/2 tsp paprika; 1/2 tsp each garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano; Salt and freshly ground black pepper; 1 Tbsp light olive oil or vegetable oil; 1 Tbsp chopped fresh parsley (optional); 2 Tbsp fresh lime juice; 1 Tbsp honey; 1/4 cup low-sodium chicken broth
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Cook. Heat the remaining 1 tablespoon oil in a cast iron skillet or non-stick sauté pan over medium heat until hot. Add the salmon filets seasoning-side-down and cook for 3 to 4 minutes or until a charred blackened crust has formed. (Feel free to lift up the corner of a filet to check the doneness of the blackened crust.)
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Whisk over medium high heat until bubbly. It won't take long for your sauce to thicken over medium high heat. Once thickened, add in spinach and tomatoes and cook for a few minutes until spinach has wilted down. Add the salmon to the large skillet over medium heat and cook for a few minutes until warmed up again.
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Preheat the oven to 350 degrees F. Stir the panko and pesto together, to form a crumbly topping. It should be the consistency of wet sand. Season the mixture with salt and pepper. Lightly season the salmon fillets with salt and pepper on both sides, then coat each piece of salmon with the pesto crumb topping.
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Mix the blackened salmon seasoning. In a small bowl, mix together the sweet paprika, smoked paprika, sea salt, onion powder, garlic powder, red pepper flakes, black pepper, cayenne pepper, dried thyme, and dried oregano. Season the fish. Sprinkle the spice mixture over the salmon fillets on all sides.
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Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove from burner. Transfer to a plate and let cool, 4-5 minutes. While salmon cools, continue recipe.
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Then, remove the salmon and set aside. Add the minced garlic, diced tomatoes and green onions, and sliced mushrooms and cook until liquid releases from the mushrooms, about 5 minutes. Turn heat all the way down to low. Add the cooked pasta, conserved blackening seasoning and Half & half and stir to coat.
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Let it sit while grill preheats to medium high. Grill salmon using indirect heat (3-4-inches away from heat). Grill fillets for about 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once. Salmon continues to cook after being removed from the grill.
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Whisk in the cream to emulisfy Cook the asparagus and serve. Add the cooked pasta to the sauce and toss gently to coat the pasta with the sauce. Top the pasta with the raw asparagus then close the lid or cover the pan with a plate for 3-4 minutes to steam the asparagus over medium heat.
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Step 1: Whisk together the pesto sauce. If adding veggies to the sheet pan, reserve 2 tablespoons for later. Step 2: Place the salmon in an even layer on a cutting board, then slather the top and sides with the prepared pesto sauce. Let the salmon sit at room temp while you prepare the veggies.
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Place the smoked paprika, cumin, garlic powder, oregano, onion powder, salt, pepper and cayenne pepper in a shallow bowl or dish. Pat the salmon dry with paper towels and spread the melted butter or oil on the top. Dip each piece of salmon into the seasoning and push down to create a thick, even coat across the salmon.
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Generously coat the salmon with pesto, leaving the rest of the pesto to toss the pasta in. Bake for 8-12 minutes until the fish is pink and flakes with a fork. Be careful not to overcook it. Squeeze the fish with a lemon juice wedge. Flake the fish for serving in the pasta.
