Grilled pesto salmon fillets on the barbecue
- Preparation 5 min
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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🐟 The simplest and most impressive salmon
Three ingredients, fifteen minutes, and a completely incredible salmon. It’s the kind of recipe that looks like nothing but has everyone around the table closing their eyes with every bite. You pat your super fresh salmon fillets dry, spread a good spoonful of basil pesto on top, grill, and finish with a ton of fleur de sel. That’s it. No complicated marinade, no ten steps, just great fish done right.
🌿 My homemade basil pesto, the real star
What transforms a simple salmon fillet into a memorable dish is homemade basil pesto. It forms a fragrant crust on the fish as it cooks, with the basil, garlic, parmesan and olive oil perfuming every bite. I use my own parsley and basil pesto, but the important thing is that it’s generous and full of flavour. It does all the work.
🔥 Grilled on the barbecue, or in the oven
The go-to is the barbecue: a reusable cooking sheet, a well-controlled fire, and the salmon never sticks while picking up that little grilled flavour. And on nights when I really can’t be bothered to fire up the grill, I do it in the oven under the broiler and it’s just as delicious. A chameleon recipe that adapts to your energy level of the moment.
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🧽 Well-dried salmon is the key
Before anything else, pat your fillets dry with paper towel to remove excess moisture. Dry salmon sticks less, gets a better colour and lets the pesto adhere perfectly. Moisture is the enemy of a great sear, so don’t skip this step.
🌿 A generous layer of pesto on top
Don’t be shy with the pesto. A good layer of 1 to 2 tbsp per fillet forms a fragrant crust that protects the fish and flavours every bite. I use my Parsley and basil pesto homemade, but any good basil pesto works just fine.
🔥 The cooking sheet, the no-stick trick
I use a reusable barbecue cooking sheet like a Cookina. You place it on the hot grill, let it heat for 2 minutes, then reduce to medium heat only the burner underneath and keep the others at max. The salmon never sticks and lifts off without breaking, without leaving half the fillet stuck to the grate.
🌡️ The thermometer, never guess
Salmon goes from perfect to dry in a minute. Pull it at 130, 135°F (54, 57°C) at the centre for juicy flesh that flakes easily. Beyond 145°F (63°C), it loses its fat and becomes dry and mushy. Check my guide des températures de cuisson des viandes et du poisson to adjust to your liking.
🧂 Fleur de sel at serving time, the finishing touch
Don’t salt the salmon before cooking. Save that for the end. A good pinch of fleur de sel just before serving adds crunch and makes all the flavours pop. It’s a small detail that makes all the difference between a good salmon and a restaurant-worthy one.
🔥 The oven broil version, for nights without the BBQ
Not feeling like firing up the barbecue? Preheat the oven broiler for 5 to 10 minutes. Place the fillets on a baking sheet, rack in the centre, and cook for 6 to 8 minutes. Then move the rack up close to the broiler element for 2 minutes to create a nice golden crust. Just as delicious.
✅ What to serve with my pesto salmon fillets?
Salmon loves fresh accompaniments. Serve it with my Pesto pasta salad with olives and artichoke hearts and a simple arugula salad drizzled with olive oil and lemon. The peppery arugula and the fresh pasta perfectly balance the richness of the fish.
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Salmon
- 4 ultra-fresh salmon fillets of about 200 g each (with or without skin)
- Freshly ground pepper, to taste
Topping
- 4 to 8 tbsp (60 to 120 ml) parsley and basil pesto (about 1 to 2 per fillet)
- Fleur de sel, to taste
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Preparation
- Pat the salmon fillets dry with paper towel to remove excess moisture from the surface, then season with pepper to taste.
- Spread about 1 to 2 tbsp of parsley and basil pesto on top of each fillet in a generous, even layer.
- Preheat the barbecue to maximum heat, place the reusable cooking sheet on the grill and let it heat for 2 minutes. Then reduce to medium heat only the burner located under the cooking sheet, keeping the others at maximum.
- Place the salmon fillets on the cooking sheet, close the lid and cook for 8 to 10 minutes, until the internal temperature reaches 130 to 135°F (54 to 57°C) for a juicy salmon that flakes easily with a fork.
- Remove the salmon, finish generously with fleur de sel and serve immediately.
Aim for 130 to 135°F (54 to 57°C) at the centre for juicy salmon that flakes easily with a fork. That’s the sweet spot between undercooked and dry salmon. Beyond 145°F (63°C), the flesh loses its fat and becomes mushy. Use a meat thermometer and check my guide des températures de cuisson so you never go wrong.
The best reference point is a meat thermometer, but you can also go by appearance: cooked salmon flakes easily when you press gently with a fork, and its flesh goes from translucent to opaque. Aim for flesh that’s still slightly pink in the centre so it stays juicy. If it falls apart in large dry flakes, it’s overcooked.
Two tricks. First, pat your fillets thoroughly dry before cooking. Then, use a reusable barbecue cooking sheet (like a Cookina): heat it for 2 minutes on the grill before placing the fish on it. The salmon never touches the grate directly and lifts off effortlessly without breaking into pieces.
It’s up to you. With the skin on, the fillet holds together better during cooking and the skin protects the flesh from direct heat (you can easily remove it after if you don’t eat it). Without the skin, it’s quicker to serve. Since the pesto goes on top and the salmon cooks on a cooking sheet here, both options work perfectly.
Fresh and summery sides work best. My pesto pasta salad with olives and artichoke hearts and a simple arugula salad are perfect. You can also pair it with grilled vegetables or a lemony rice for a complete and light meal.
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