Grilled Salmon with Asparagus Pesto
Grilled Salmon with Asparagus Pesto is a wonderfully delicious meal to make on the grill for entertaining guests and special holiday dinners. It’s a simple recipe that tastes like it came from a gourmet restaurant kitchen.
Maple Glazed Salmon is one of our favorite meals on the grill. We are using that same glaze on this recipe with the addition of asparagus pesto for an incredibly flavorful dinner.
Grilled Salmon With Asparagus Pesto
Salmon fillets filled with asparagus pesto are rolled up and grilled to perfection. The asparagus pesto is quick and easy to make. It’s the perfect compliment to the flaky grilled salmon.
Ingredients Needed:
For the Asparagus Pesto:
- Fresh Asparagus
- Minced Garlic
- Toasted Sliced Almonds
- Kosher Salt
- Black Pepper
- Olive Oil
- Parmesan Cheese
For the Salmon:
- Salmon Fillets
- Maple Syrup
- Worcestershire Sauce
- Granulated Garlic
- Coarse Ground Pepper
- Dry Mustard
How to Make Asparagus Pesto:
- Wash and trim the asparagus.
- Place in a pan and cover with water. Bring to a boil, cook about 5 – 8 minutes, just until fork tender.
- Drain and rinse in cold water.
- Cut asparagus into thirds.
- In a food processor, add asparagus, minced garlic, sliced almonds, salt and pepper. Pulse 5-6 times.
- Drizzle in Olive oil.
- Add parmesan cheese, pulse a few more times.
- Asparagus pesto can be made ahead and stored in an airtight container up to 3 days. Also delicious on pasta or serve it as a dip.
Methods:
There are two ways of making salmon with asparagus pesto. Trim the thin part of the salmon fillets (save for another use) and remove the skin. The asparagus pesto can be spread onto the thick salmon fillets and rolled up for a fancier presentation. Either method will produce a delicious meal.
The other option leaves the skin on and uses the whole fillet. Spread the pesto onto the salmon fillets and grill skin side down (not rolled). Full details for this method in the Recipe Notes.
How to Grill Salmon with Asparagus Pesto:
- Trim the thin part of the salmon fillets and grill separately or save for another use.
- Remove the skin from the salmon by laying flat on a cutting board. Insert a sharp knife on the tail end of the salmon between the fish and the skin. Hold the skin near the tail and move the knife horizontally down the fillet. Discard the skin.
- Place fillets on a rimmed baking sheet and spread asparagus pesto down the center of each piece.
- Roll up the salmon and secure with bamboo skewers in an X pattern to hold the rolls together. Fill with additional pesto and extra parmesan if desired.
- Place rolls on a grill pan and prepare a grill fire to 320° using pecan chunks for smoke flavor.
Make the maple glaze by mixing maple syrup, Worcestershire sauce, garlic, pepper and dry mustard. Set aside.
- Cook salmon rolls over indirect fire for 10 minutes. Brush maple glaze all over salmon rolls. Continue to cook about 15- 20 minutes or until internal temperature reaches 140°.
- Remove from grill and rest 10 minutes before slicing.
- To slice rolls, place on a cutting board and each roll in half. Place the cut side down and slice into half round slices. Place on a serving tray.
Recipe Notes:
This recipe can be prepared without creating a salmon roll. Do not trim or remove the skin. Place skin side down on a baking sheet. Brush with maple glaze. Top with asparagus pesto. Grill skin side down over indirect heat with the grill closed about 15- 20 minutes or until internal temperature reaches 140°.
How to Store and Reheat:
- Store leftover salmon in an airtight container or platter covered in plastic wrap in the refrigerator up to 3 days.
- Reheat slices in a skillet coated in olive oil over medium heat. Turn after 2 minutes and continue to cook until heated through.
More Delicious Grilled Salmon Recipes:
Serve this Grilled Salmon with Asparagus Pesto for your next family get together or holiday dinner. It’s an elegant meal that is so simple to prepare and makes a beautiful presentation.
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Grilled Salmon with Asparagus Pesto
Ingredients
For the Asparagus Pesto:
- 1 pound fresh asparagus
- 3 cloves garlic minced
- ½ cup sliced almonds toasted
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup olive oil
- ½ cup grated parmesan cheese
For the Salmon:
- 2 salmon fillets
- ½ cup pure maple syrup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons granulated garlic
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- ¼ cup grated parmesan cheese
Instructions
- Trim the thin part of the salmon fillets and grill separately or save for another use.
- Remove the skin from the salmon by laying flat on a cutting board. Insert a sharp knife on the tail end of the salmon between the fish and the skin. Hold the skin near the tail and move the knife horizontally down the fillet. Discard the skin.
- Place fillets on a rimmed baking sheet and spread asparagus pesto down the center of each piece.
- Roll up the salmon and secure with bamboo skewers in an X pattern to hold the rolls together. Fill with additional pesto and extra parmesan if desired.
- Place rolls on a grill pan and prepare a grill fire to 320° using pecan chunks for smoke flavor.
- Make the maple glaze by mixing maple syrup, Worcestershire sauce, garlic, pepper and dry mustard. Set aside.
- Cook salmon rolls over indirect fire for 10 minutes. Brush maple glaze all over salmon rolls. Continue to cook about 15- 20 minutes or until internal temperature reaches 140°.
- Remove from grill and rest 10 minutes before slicing.
- To slice rolls, place on a cutting board and each roll in half. Place the cut side down and slice into half round slices. Place on a serving tray.
Notes
How to Store and Reheat:
- Store leftover salmon in an airtight container or platter covered in plastic wrap in the refrigerator up to 3 days.
- Reheat slices in a skillet coated in olive oil over medium heat. Turn after 2 minutes and continue to cook until heated through.
I can’t even tell you how much we enjoyed this. Absolutely delicous!