Grilled Salmon With Homemade Spanish Pesto Recipe

Picture this: a perfectly grilled piece of salmon crowned with a zesty Spanish pesto that’s as bright and vibrant as my latest Instagram feed—let’s dive into this mouth-watering experience that’s sure to make your taste buds do a happy dance!

I adore making dishes that harmonize flavor and nourishment, and my Grilled Salmon with Spanish Pesto is the perfect example. Juicy fillets of salmon brushed with olive oil are seasoned with just the right amount of salt and pepper, then grilled to just the right doneness.

But my favorite part of the dish? The zesty pesto made from fresh cilantro, parsley, toasted almonds, and a kiss of smoked paprika.

It’s a vibrant, healthier alternative to the classic carb-heavy sauce. Smoked paprika gives it a flavor boost—without the excess fat—that segues nicely into the lemony finish.

Grilled Salmon With Homemade Spanish Pesto Recipe Ingredients

• Salmon: Rich in omega-3 fatty acids, high-quality protein, B vitamins.
• Olive Oil: Heart-healthy fats, antioxidant-rich, anti-inflammatory benefits.
• Almonds: Provide protein, healthy fats, and important vitamins and minerals.
• Garlic: Adds flavor, contains compounds that may boost immune function.
• Smoked Paprika: Offers a smoky flavor, contains antioxidants and vitamin A.
• Cilantro: Fresh taste, contains antioxidants, supports digestion.
• Parsley: High in vitamins A, C, and K; supports bone health.
• Lemon: Provides vitamin C, adds tangy freshness, aids digestion.

Grilled Salmon With Homemade Spanish Pesto Recipe Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 lemon, cut into wedges
• 1 cup fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup almonds, toasted
• 2 cloves garlic
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar

How to Make this Grilled Salmon With Homemade Spanish Pesto Recipe

1. Set your grill to medium-high heat.

2. Coat the salmon fillets with 2 tablespoons of olive oil, and season them with salt and black pepper to taste.

3. Cooking the salmon fillets on the grill requires a timing of about 4 to 5 minutes on each side. The skin side should face down during the first stage of grilling. Once the second stage, where the skin side is not facing down, has completed its 4 to 5 minutes, the fillet should be done. The fork test is a good way to check.

4. As the salmon grills, make the Spanish pesto. In a food processor, mix together the fresh cilantro, flat-leaf parsley, toasted almonds, garlic cloves, smoked paprika, red pepper flakes, and 1/2 teaspoon salt.

5. Blend the mixture until it is finely chopped.

6. While the processor hums away, carefully drizzle the 1/2 cup of extra-virgin olive oil into the working pesto so that it emulsifies beautifully and comes together in a smooth, green paste.

7. Add 1 tablespoon of red wine vinegar to the pesto and check if more salt is needed to make it right.

8. After the salmon has been cooked, take it off the grill and allow it to rest for a minute.

9. Present the grilled salmon fillets topped with a copious spoonful of your homemade Spanish pesto.

10. If desired, you can serve with lemon wedges to squeeze over the salmon. Enjoy!

Grilled Salmon With Homemade Spanish Pesto Recipe Equipment Needed

1. Grill
2. Food processor
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Tongs
8. Spoon
9. Fork
10. Small bowl

FAQ

• Q: Can I use a different type of fish instead of salmon?A: Indeed, other firm fishes such as trout or halibut may be used in place of salmon, but be aware that you may have to adjust your cooking times slightly.
• Q: How can I store any leftover pesto?A: Keep any surplus pesto in a tight-sealing container. A deal sealed with olive oil is not guaranteed, but it might help for the first couple of days in the fridge.

  The elongation of the olive oil’s pathway into pesto storage is simply a prolongation of the pesto’s use into the next meal. I suspect this sounds more complicated than it is.

• Q: Can I make the pesto without almonds?A: Yes, you can use other nuts in place of almonds, such as walnuts or pine nuts, or leave them out entirely for a nut-free version.
• Q: Is it necessary to use smoked paprika?A: A distinct flavor is added to the salmon by smoked paprika, but sweet paprika can be used instead to achieve a milder taste.
• Q: What is the best way to toast almonds?A: Almonds can be toasted in a dry skillet over medium heat. Stir them frequently until they become golden brown. Or, you can bake them in a preheated oven at 350°F (175°C). They will need about 5-7 minutes to reach perfection.
• Q: Can I prepare the pesto in advance?A: Yes, you are permitted to create the pesto up to 2 days in advance and keep it in the refrigerator.
• Q: How can I tell when the salmon is cooked through?A: Salmon is completed when it can be easily flaked with a fork and has a true internal temperature of 145°F (63°C).

Grilled Salmon With Homemade Spanish Pesto Recipe Substitutions and Variations

Trout or arctic char may be used to replace salmon fillets while still retaining a similar rich flavor.
Use avocado oil or grapeseed oil instead of olive oil.
Cilantro leaves: For a different spin on the pesto, swap out cilantro leaves for basil or mint.
Pine nuts or walnuts can be used in place of almonds.
Red wine vinegar: Substitute with apple cider vinegar or white wine vinegar.

Pro Tips

1. Preheat Your Grill Properly Make sure the grill is properly preheated before adding the salmon. This ensures even cooking and helps prevent the fish from sticking to the grill grates.

2. Use a Fish Spatula When flipping the salmon, use a thin, flexible fish spatula. This tool helps you get under the delicate fish skin without tearing it, ensuring a cleaner presentation.

3. Rest the Salmon Let the cooked salmon rest for a minute or two after grilling. This allows the juices to redistribute, enhancing flavor and tenderness.

4. Enhance the Pesto Toast the almonds slightly longer for a nuttier flavor before adding them to the pesto. This extra step can provide a deeper, richer taste.

5. Balance the Citrus While lemon wedges are optional, they add a bright, acidic contrast to the rich pesto and smoky salmon. Offer them to guests so they can adjust the flavor to their liking.