This is probably my very favorite way to eat salmon. I’m not all that creative with fish in general so when we eat salmon, this is usually the way I prepare it. It’s pretty quick to throw together too, which is nice on a busy night.

I used a large filet of salmon which was pre-cut into 6 portions – really convenient! You can use a whole filet and cut it into portions after it’s cooked too. Sometimes that is easier if it doesn’t come pre-portioned.

Start with a greased  broiler pan  or cookie sheet (sprinkle with a little olive oil or spray with cooking spray). Place the salmon skin side up. Put the top oven rack on the 2nd place from the top, so it’s towards the top, but not super close to the broiler element. Broil for 4-6 minutes per 1/2 inch of thickness.

Then flip and broil for another 4-6 minutes. The fish should flake easily and be cooked through.

While the fish is broiling, place garlic, basil, and olive oil in a blender and blend well. I’m excited to be using some fresh boxwood basil that I planted in the spring and is still producing new shoots. Amazing stuff – it went to seed and re-planted itself, but we are also seeing new shoots lower down on the thicker original stems. Love to see things grow!

Blend this really well so there aren’t big chunks of garlic in the sauce. Then pour into a small bowl or measuring cup. Traditional pesto would have pine nuts as well, but I’ve always left those out because they are expensive and I’ve never missed them. You can add pine nuts if you want or if you have a favorite pesto recipe (or ready made) you could use that instead.

Stir in mayonnaise by hand. If you blend the mayo in the blender, the sauce gets too thin. If you aren’t crazy about mayonnaise, I think you could probably leave it out, but it adds a nice thickness and rich flavor to the sauce without being overly mayo tasting. It also helps the sauce stick to the fish.

Spread the sauce on the fish.

Then, sprinkle with breadcrumbs.

Pop it back under the broiler for about 2 minutes. Keep a careful eye on this as it can burn quickly (as evidenced in my pictures of the ‘eh hem’ well-done top of the salmon). 🙂 No matter how many times I tell myself to stand by the stove when broiling, I just can’t seem to stand still that long and run off to do one quick thing and then the next thing I know my nose says, “What’s burning!?!” Try not to follow my example, and keep a close eye on the oven! 🙂

This is always a big hit with everyone in the family, including those who aren’t that crazy about fish.

Salmon with Pesto Crust

Homesteading Dreams

Quick and easy, delicious salmon recipe.

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Ingredients

  

• 1/2 - 3/4 cup of fresh basil
• 2-3 cloves of garlic
• 1/4 cup olive oil
• 1/3 cup mayo
• 1 large salmon filet that can be sliced in portions or individual portions pre-cut however many you are making for
• 1/2 cup breadcrumbs approx. - can be sprinkled without measuring

Instructions

 

• Place salmon skin side up on a greased cookie sheet or broiler pan.
• Broil for 4-6 minutes per 1/2 inch of thickness.
• Flip, broil another 4-6 minutes.
• In a blender, mix the basil, garlic, and oil.
• Stir in mayonnaise by hand.
• Remove salmon from the oven and spread the sauce over salmon.
• Sprinkle with breadcrumbs.
• Return to oven and broil for 1-2 minutes. Keep an eye on it as it cooks quickly.