Table of Contents:
The Easiest Pesto Salmon Recipe
Video taken from the channel: Steph and Adam
Pesto Garlic Bread and Pesto Salmon Recipes | SAM THE COOKING GUY
Video taken from the channel: SAM THE COOKING GUY
Broiled Herb-Crust Salmon Recipe Easy Broiled Fish Technique
Video taken from the channel: Food Wishes
Baked Pesto Salmon
Video taken from the channel: Simply Home Cooked
Pan-fried Salmon & Pesto Veg | Jamie Oliver
Video taken from the channel: Jamie Oliver
Delicious Pesto Crusted Fish Recipe
Video taken from the channel: delicious. magazine
EASY PESTO CRUSTED SALMON RECIPE | my most popular recipe
Video taken from the channel: Jazz’s Recipes4Health
Ingredients 1/2 cup basil leaves 2 tablespoons parmesan cheese, freshly grated 2 cloves garlic, peeled 1/2 teaspoon freshly cracked black pepper 1 lemon, juiced 3 tablespoons olive oil 12 ounces fresh salmon 1 lemon 1/3 cup unsalted pistachios.Heat the oven to 400°F. Pulse the bread in a food processor to make breadcrumbs. Remove about 1/2 cup of the crumbs and reserve them. Add the pine nuts, garlic, 1 tsp. salt, and 1/4 tsp. pepper to the crumbs.
With the motor running, add the olive oil in a slow stream, stopping occasionally to scrape down the sides of the bowl, until the pesto is spreadable. Heat the oven to 400°F.I think I’m a bit obsessed with pesto! This pesto crusted salmon recipe is another great way to use this super versatile spread. Pesto crusted salmon is my FAVORITE way.
So easy, and so elegant, pesto crusted salmon is perfect for a weeknight dinner, or for.Preheat broiler to HIGH. In a small bowl combine mayo and pesto. In a seperate bowl, combine panko and parmesan cheese.
Place salmon in a shallow baking dish and coat with cooking spray.Lightly oil a large baking dish or roasting pan to accommodate the salmon. Place salmon in pan skin side down.
Squeeze juice of one lemon and pour white wine over fillets. Marinate for 15 minutes.Directions Step 1 Lightly oil a baking pan large enough to accommodate the fish. Place salmon in pan skin side down.
Run finger Step 2 Preheat broiler. Step 3 Coat the top side of the fish with thick layer of pesto.Remove baking pan from oven and uncover.
Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until.
Watch how to make this recipe. Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.Warm 1 teaspoon of the olive oil in each of 2 large ovenproof skillets over moderate heat.
When the pans are hot, carefully add the salmon fillets, pesto side down, Put 1 piece of the butter next.2 Lb fresh Alaskan keta salmon fillets, skinned 1 Hill Country Fare Cooking Spray 2 cup (s) H‑E‑B Fresh Basil Leaves (about 3 to 4 bunches) 1/2 cup (s) H‑E‑B Parmesan and Romano Cheese.Place the salmon fillets on a parchment paper line baking tray or non-stick baking dish. Spread about 2 tablespoons of the pesto on each salmon fillet. Sprinkle the Parmesan cheese on top of the pesto, pressing slightly down to almost form a crust.
Glazed Asian Salmon: Replace the basting ingredients with 1/2 cup reduced-sodium soy sauce; 1/4 cup brown sugar; 1/2 teaspoon each crushed red pepper flakes and ground ginger; and 1/4 teaspoon sesame oil. Grill and baste salmon as directed. Herbed Salmon: Place salmon.Brush the top of the salmon fillets with a little olive oil, then top the salmon fillets with the pesto crust mixture, pressing down well. Place the fillets on to the baking tray, and brush the sides of the fillets with a little more olive oil.
Bake for 10 minutes.Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren’t any stray bones lurking. Now place the fish on the.
List of related literature:
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from Around My French Table: More than 300 Recipes from My Home to Yours | |
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from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos | |
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from The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance | |
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from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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from Glycemic Index Diet For Dummies | |
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from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach |
117 comments
I’ve never cooked fish before. Are we supposed to eat the fish skin?
This tastes sooooo good! love the music too, great choice:)
I read on another video someone said this, and he replied ‘All the cool kids are on YouTube” or something like that… hehe:-)
Simple and would taste delicious Stef. Thank you. If you’d like please post this in my FB group as my YT has taken a crap attack and I can’t share videos.
this is my favorite food cooking channel. keep it simple and DELICIOUS.
How is it garlic bread? I don’t see garlic added anywhere, although it does still look great.
Nice to have a recipe that does not involve cutting veg and meal prep in general.
Will get my 14 y old son (who since 3 yo watches Jamie cooking). This inspired him to be a foodie and he’s just chosen food tec for his GCSEs. I’m a proud mum! Thanks Jamie!
Thanks for the recipe. I used cilantro instead of parsley as I didn’t have any. Came out great. I did have a freakishly small spoon though.
People who are terrified of cooking fish should have “coward” written on their forehead with a permanent marker until they see this video and learn how to cook fish.
Looks so good this video was also posted on my 20th birthday.
Looks so good, never pan fried salmon before but looks very easy and tasty!
Just had to add that this sauce works great on wraps. I made more of the sauce and used it on my steak it is that tasty. I confess, I just purchased my molcajete so I am breaking it in.
Hey, Jamie. I went to your place in London, Jamie’s Diner. I got the Jamie’s Insanity Burger, and dude, best burger I have EVER had! I wish it was where I live here in California in the US. But, oh, do I miss it.
Whoever thumbed this down doesn’t t have an imagination nor tastebuds lol..
do you leave the skin on because the juices would come out otherwise? because i really don’t like the skin
If anyone every commits a burglary at chef johns and steals the freakishly small wooden spoon, this whole show is over, lol
togli il bicchiere di vino e non chiamare pesto quella schifwzza
Thank You for this Amazing Recipe! When did the Salmon with your recipe I added some garlic and black pepper. Turned out soooo yumii. My hudband and I loved it
Is it okay to do the pesto with the cheese? Or is there something I can add to replace it?
I thought it was skin-side down first, not the other way around lol
The link for the 10 recipes is not working, at least not for me…
Great recipe! Suggestion; I have found that mixxing the pesto, in a non-stick pan, on a low heat, with cream-cheese you get a lovely sauce that makes the salmon divine… AND it can be used with other things, like pasta.
People saying ‘always skin side down’
If you actually watch he’s using the fats from the other side to help crisp the skin better rather than use any more oil.
Makes sense.
I love what you did for school lunches. You must have changed the health of a lot of kids. I adore this champagne! Go Jaime!
I’m korean and I realy realy respect you Jamie oliver chef.
Dam it… you caught me. I’m one of those people staring at the fish in the supermarket.:(
My cousin would love this but she can’t eat Mayo can you think of a substitution that would taste just as nice just with out the Mayo?
Just tried this now, came it amazing!!! I love this recipe! Thanks Chef John!
Wrong mortar pestle technique. Grind, don’t smash. Do circular motions against the wall and bottom of the mortar.
What is this broccoli like vegetable? I am seeing it for the first time.
Great recipe, looks good, although i have to use an old wood souvenier small baseball bat and football helmet for a mortar and pestle, lol.
You dó know that “hungrynation” ón Youtube is posting your videos, right?
Ive been doing this recipe for 5 years.. and it was simple perfect top with steam veggie.. or you can add potato bake salmon bacon fillet.. perfect but takes time to make
Ermergerdddd..chef john, I want to be Best friend with you. You’re so funnnay and talented.
I seem to remember, back in 2001, that this was the dish Jamie demonstrated and then afterwards got the first ever batch of ‘Fifteen’ applicants to cook for him, Ruth Watson and Gennaro! It’s how they whittled the applicants down from the last 30 to the 15 he went on to train for the restaurant with varying results in the end for some of the people in that group! 😉 x
Holy shit! You are PATHETIC!! YOU HAVE LESS TALENT THAN A MICROWAVE!!
Not enough Jamie! Better than a 1min tip, but still, 4 minutes is not enough Jamie!
How come Jamie Oliver’s Tfal pan looks so much better than the ones in store
I’m a bit confused; I thought it was skin side down first
I know not relevant to this recipe, but what is model and make of your outdoor grill? It’s sweet.
you just cannot argue with the ease, and nutrition value, of this dish.
perfect.
Put some fat on a round Lodge cast iron griddle then start the skin cooking on the burner from the burner heat.
The Broiler will heat the hot cast iron and crisp the skin.
Salmon Skin… The Bacon Of The Sea.
I made it for my mom, sister and girlfriend. I almost never cook and they were stunned about how good it was:D Haha
Why did you cook it all the way. Salmon should always be pink in the center
And….a delicious ketogenic salmon recipe! I’ll pair it with your oven roasted spaghetti squash! YUMZERS!
i did this on a cast iron, used parsley and cilantro for herbs, pounded on a pestle. placed salted cherry tomatoes pan as it went into broiler.
placed salmon skin side down on hot cast iron, let skin crisp for 2 min, placed herb crust then 7 min in broiler,
EASY, simple and great!!!
thank you!!!
Hey Stef just subscribed to your amazing channel fellow tastemade partner
Jamie and the team you guys are awesome! Made the recipe tonight it came out great. you guys make me feel like a chef! used a long shot glass and a bowl to make the pesto:). Thank you and lots of love
So is Jamie full-time internet star now?
Does he still work with TV programs?
I love the recipe but using measurements like cups,tbsp,even handfuls would’ve been easier and more practical:)
Check out the recipe: https://www.allrecipes.com/recipe/219911/chef-johns-salmon/
OMG It’s green:-) BTW What color was your t-shirt when you made this?
Question: Chef Jon, why didnt u crisp the skin in a pan before broiling? I heard that this was almost standard practice. Thank you for any advice.
just perfect! I tried this today and it was awesome! Thank you!
Chef John, please please make pecan encrusted tilapia with sautéed spinach!:)
Pardon my ignorance but I’m always told to start the salmon skin side down?
Has anyone told you look like Anna Chlumsky?
Also I love salmon and pesto:3 I do variations of classic pesto with salmon:) thanks for sharing this lovely recipe!:)
why are you not supposed to use metal with the mortal & pestle?
But Chef John….
Its NOT that we are afraid to cook fish….the problem is it cooks too fast and we don’t have time to drink our beer in peace.
I used this technique with your tahini sauce and it rocked my sockeye salmon!
Becuase of this guy i am starting to cook his food is made easy but tastes like pro food
Sorry bro can’t consign on that lost me at mayo.
simple suggestion: panko+herbs+a hard cheese blended season,
score the fillet skin side season olive oil, Dijon on the flesh side dried herbs mixture pat well.
hot pan, skinside down to get crispy, flip cook herbside down to finish
serve with a nice compound butter. Done…….. will take less time too
Jamie always makes it look easy, simple and FAST! And I love the fact your videos are never more than 5-7 mins in length, never drags on to over 10-15 mins. Longer the cooking video, more it seems difficult and intimidating. Thanks, Jamie!
If you substituted paprika for the red pepper flakes, you would get an alliteration called Pesto Parmesan Paprika Potatoes, but I don’t know how it would taste
Chef JohnI actually lost 7 kgs in 3 months with light exercise and your recipes:D
A center cut piece of fillet includes pin bones which can be pulled out. I use a small pair of duck bill non serrated pliers. The pin bones of the fish in this video are still where nature put them.
one of the best ways I know of preparing salmon is to have a baking dish with a thick layer of coarse salt on the bottom, put a whole (half of…) a salmon with the skin-side down on top, with plenty of slits cut into it. These slits should then be filled with a well-flavoured cheese (if you aren’t lucky enough to be able to get Västerbotten cheese, try real parmesan, they are at least comparable). Maybe some spices (like cayenne) if you’re feeling fancy.
Bake for about 20-30 minutes in a 200C/400F, cover with foil or parchment paper if it looks like it’s getting too dark.
Serve with… well, whatever, really. Maybe a sauce, some potatoes, veggies…
Chef John, this looks yummy. My friend would love this but he prefers light mayo. Will the recipe taste good if he uses light mayo? He’s on a low fat diet
Just made this after previewing the video several times. Soooo good. Have more of the topping which taste amazing. Will use it for a salmon wrap tomorrow. Thanks Chef J. Another amazing dish devoured.
Why do you not nave your own T.V. show??? You’re fabulously talented, and incredibly entertaining and likeable! Will SOMEONE out there see into the possibilities?
P.S. The above salmon recipe was wonderful and a half!
chef John,
why did you broil the fish then bake it? instead of baking then browning.
I have made this several times, however, instead of fresh herbs in mainly use store-bought pesto and some dried herb mixture.
the fish sticks to the pan when i cook it skin side up.should i just cook it skin side down?
This looks fantastic! I love how quick it was to make as well! Nice job Jamie!
Very cool, simple, and easy to make. Looks great Chef Stef!
i bought myself a pound of salmon so thank you for these salmon videos
Your recipes are super awesome and I’m just starting a cooking channel and it would be awesome if you could check it out
I never thought of meat side first for salmon. What an obvious and elegant idea! Thank you:)
I just want to say that I just watched an old recipe video that teach how to make salmon with garlic and ginger sauce… And I have to say…. from that time to this… is like chef Jhon is another person xD
looks delicious. But I thought your not supposed to cook Pesto. Even on the store pack it says do not cook or heat…
Hello Stef… Great recipe, look very tasty. Hugz and love xxx
Also I used parchment paper and salmon skin stick on it but fillet was perfectly fine and the look was fine as well. If you want it skin less then use the parchment paper
My oven broke so Im improvising. I’m going to pan sear the Salmon and heat the topping in a saucepan then drizzle it over the fish ❤
Thanks Dear! It is wonderful. cooked it and all my family, especially my son loved it…
I have never tasted salmon with pesto, but it sounds good. I will try it soon.
Mayonnaise and Salmon are having a love affair. I’ve known that since a friend’s 2003 barbeque with a whole salmon.
I wish you’d renew everyone’s contracts or whatever is keeping them from this channel.. I miss dj bbq, bart n all that lol
Would love to see some of the Jamie at home barbeque episode! my absolute favorite
Yeah, don’t use the metal utensils because when they rub the mortar they leave dangerous aluminum metal particles in the food. This can cause Alzheimers disease and brain damage. George Bush is a good example
I am 15, too.
This channel helped me to improved my skils (I was interested in cooking since I was 12)
Thanks Ched John you need your own TV show!
DELICIUS!!!! I THINK THIS ONE IS GOING TO BE MY DINNER FOR TONIGHT
Hey Chef John I have a Community TV Station and was wondering if I can feature some of your recipes?
Hey Stef! Luv your show!:D also you should do an other episode with nick:)
the best fish recipe for my family, just follow instructions
Chef John
Instead of the salmon
How about with swordfish
Reply please
Because the seductive sensual food and the sound of Chef John’s easy attitude and soothing voice is a very addictive way to slowly… very gently… wind down. Trust me. I know.:-)
Thank you Jamie for the video cause I am trying not only to eat healthy but make good meals me and my family will enjoy. Also I have health issues and eating right will help me get rid of my health issues, at least that what my doctor says. >New subscriber I will keep watching
Why have you put the salmon skin side up when you usually put it skin side down while pan frying?
Healthy and Delicious Looks great Nice job Steph! What is the reason for drying with a paper towel?
Holy bijeebus what a beautiful sight Jamie u turn everything into magic.
Incomparable is the word you’re looking for at the end there.
3:21 What the hell how did you drain that Mr. O?!
If you don’t drain it well and let access water steam away it’s gonna make the pesto bland!!
I just made this! Totally easy for beginners and very delicious!
What if I want dinner in less than 10 minutes, can I just eat my leftover brown rice?
Can’t wait to try this with the Lake Michigan salmon we caught in August!
Salmon with pesto? Looks delicious, and it’s easy…my favorite kind of recipe!
Guilty as charged, I was put off fish due to having that boil in the bag stuff as a child, with your help I will face my demons, and chose fish.
@chefstef for some reason, although I got notified you replied to my comment, I can’t find it haha! Either way, yes Anna Chlumsky is definitely your doppelgänger!:D
Hmmm my favorite variation I think is either spinach/arugula with hazelnuts or tarragon and spinach. Classic pesto is great too though. All so good!! Have you tried mint pesto with shrimp, bbq’d? Sincerely refreshing if it’s not to much mint.:)
Love your style of cooking by the way!:)
This looks delicious. After twenty years of being told not to eat fish because of allergies I am now able to eat fish. This seems like a wonderful recipe to start with.
it’s a grill not a broiler, and your not meant to heat mayo up……. that’s why you get food poisoning at buffets…… warm mayo
Why are you so clumsy and messy when you’re cooking? i’ve been watching you cook for over 10 years and you’re always making a mess. lol jheeesusss.
If people can’t cook fish in a pan they’re fucked with this one.
Lovely recipe. Though would cook the salmon no more than medium.
so this one is flesh side down first in a cold pan but in another video about a month ago, he said hot pan and skin side down…?
which is it? which is better?
Fantastic Steph! But I want both pieces…..what are you going to eat! LOL
I love Salmon! Never had it w/pesto though… sounds interesting:D