Salmone Served Alla Griglia Recipe

Toast pine nuts

In a small dry skillet over medium heat, toast the 1 tbs pine nuts for 2–3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool so they don't continue cooking.

Blend pesto

In a food processor, combine 2 cups packed basil leaves, cooled toasted pine nuts, 2 peeled garlic cloves, 1 tbs lemon juice, 1 tbs grated Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Pulse briefly to chop. With the processor running, slowly stream in 1 cup extra-virgin olive oil until the mixture is emulsified but still has some texture. Taste and adjust salt or lemon as desired. If you prefer a thinner pesto, add up to 2 tbs more olive oil or a splash of warm water. Transfer pesto to a bowl and set aside.

Prep salmon

Pat 4 salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season the flesh side and skin side with 1 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing gently so seasonings adhere.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). If using a gas grill, oil the grates by wiping with an oiled towel held with tongs; if using a grill pan, brush a little oil on the pan and heat until hot.

Grill salmon

Place salmon skin-side down on the hot grill. Cook without moving for 4–6 minutes (depending on thickness) until the skin releases easily and has good grill marks. Flip gently and cook flesh-side for 2–4 minutes more until the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium, or longer to preferred doneness. Total cook time will be about 6–10 minutes.

Rest

Transfer grilled salmon to a plate and let rest for 3 minutes. Resting lets juices redistribute and gives carryover cooking to finish.

Top with pesto

Spoon about 1–1.5 tbs of pesto onto each fillet (adjust to taste) and spread gently over the flesh. Alternatively, serve extra pesto on the side for guests to add more.

Arrange the pesto-topped salmon on a serving platter or individual plates. Garnish with lemon wedges and optional fresh basil leaves. Serve immediately with additional lemon for squeezing.