Grilled Salmon with Asparagus Pesto

5 from 3 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Fish & Seafood

Cuisine: American

Keyword: asparagus pesto, grilled salmon, salmon rolls, stuffed salmon rolls

Servings: Servings

Calories: 391kcal

Author: Milisa

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

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.

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