Grilled pesto salmon fillets on the barbecue

Name: Grilled pesto salmon fillets on the barbecue
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 ultra-fresh salmon fillets of about 200 g each (with or without skin); Freshly ground pepper, to taste; 4 to 8 tbsp (60 to 120 ml) parsley and basil pesto (about 1 to 2 per fillet); Fleur de sel, to taste

Preparation 5 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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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.