Grilled Salmon with Basil Pesto Drizzle: Weeknight Flex

You want a dinner that tastes chef-y, looks expensive, and takes less time than your favorite playlist? This is it. Charred, buttery salmon wearing a glossy basil pesto like a designer jacket—zero fluff, all flavor.

It’s the kind of plate that makes people assume you secretly went to culinary school. Spoiler: you didn’t. But you will absolutely cook like you did.

What Makes This Recipe So Good

It’s fast, unfussy, and insanely flavorful—like a steakhouse order that actually loves your wallet.

The grill gives the salmon crisp edges and juicy centers, while the basil pesto adds brightness and a salty-nutty punch. You get restaurant-level contrast in textures and flavors with minimal effort. Also, it scales easily, whether you’re feeding two or a crowd that “accidentally” stayed for dinner.

Servings, Prep Time, Cooking Time, Calories

Servings: 4
Prep Time: 10 minutes
Cooking Time: 8–12 minutes
Calories: ~520 per serving (with pesto)

Gather Your Ingredients

Salmon: 4 skin-on fillets (6 oz each), about 1 to 1.5 inches thick
Olive oil: 2 tablespoons, plus more for grill grates
Kosher salt: 1 to 1.5 teaspoons
Black pepper: 1 teaspoon, freshly ground
Lemon: 1, zested and halved
Garlic powder: 1/2 teaspoon (optional, for a subtle savory hit)
Red pepper flakes: Pinch (optional, for heat)
For the Basil Pesto:

2 packed cups fresh basil leaves
1/3 cup toasted pine nuts (or walnuts, see Alternatives)
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1 large garlic clove
1/2 teaspoon kosher salt, plus more to taste
Juice of 1/2 lemon (about 1 tablespoon)

To serve (optional but clutch): Extra lemon wedges, flaky sea salt, cherry tomatoes, arugula

Step-by-Step Guide

Heat the grill like you mean it. Preheat to medium-high (400–450°F).
Clean and oil the grates so the salmon releases like a pro instead of tearing like your last DIY project.
Pat the salmon dry. Moisture is the enemy of sear. Blot with paper towels, then rub with olive oil. Season with salt, pepper, lemon zest, garlic powder, and red pepper flakes if using.
Make the pesto fast. In a food processor, pulse basil, nuts, Parmesan, garlic, and salt.
Stream in olive oil until glossy. Finish with lemon juice. Taste and adjust—more salt?
More lemon? Your call.
Grill skin-side down first. Place fillets skin-side down, angled slightly diagonally to the grates for those pro grill marks. Close the lid.
Cook 5–7 minutes, depending on thickness.
Flip once. Gently slide a thin spatula under the fish; if it sticks, give it another 30 seconds. Flip and grill 2–4 minutes more. Aim for medium (125–130°F) for buttery results.
FYI: carryover heat finishes the job.
Rest and glam. Transfer to a plate and rest 3 minutes. Spoon basil pesto generously over the top. Squeeze lemon.
Sprinkle flaky salt. Pretend you’re plating for a show. Because you kind of are.
Serve smart. Pair with simple sides: grilled asparagus, blistered tomatoes, or a peppery arugula salad.
Done. Applause optional.

Make-Ahead & Storage Guide

Pesto: Make up to 5 days ahead; store in a jar with a thin layer of olive oil on top to prevent browning. Refrigerate.
It also freezes like a champ for 2–3 months.
Salmon: Season up to 30 minutes before grilling. Longer and the salt starts curing it—great for gravlax, not for this.
Leftovers: Refrigerate cooked salmon for up to 3 days. Keep pesto separate.
Reheat salmon gently in a 275°F oven for 8–10 minutes, or eat cold over greens because it’s delicious and you’re busy.
Meal prep note: Flake leftover salmon and toss with pesto and pasta or quinoa for a next-day win.

Benefits of This Recipe

High-protein, high-omega-3: Salmon brings heart-healthy fats and muscle-friendly protein to the party.
Flavor leverage: Pesto is a power-up—herby, nutty, umami-rich—so you need fewer ingredients overall.
Fast and flexible: Works with gas, charcoal, or grill pan. Rain plan? Broiler or cast-iron sear.
Company-worthy: Minimal effort, maximum presentation.
Your guests will assume you spent hours. You won’t correct them, right?

Nutrition Stats

Per serving (estimate, with pesto): Calories ~520, Protein ~36g, Fat ~38g (mostly unsaturated), Carbs ~3–4g, Fiber ~1g, Sodium ~520mg. Omega-3s clock in high thanks to salmon; antioxidants from basil and olive oil are a nice bonus.

If you want to lighten it up, reduce pesto per serving or swap in part-parsley to cut calories while keeping that fresh vibe.

Easy-to-Miss Errors

Skipping the grate oiling: That’s how you weld salmon to the grill. Don’t do it.
Overcooking: Salmon goes from silky to sad quickly. Pull at 125–130°F; it’ll coast to perfect.
Watery pesto: Too much lemon or not enough cheese/nuts leads to soupy sauce.
Balance it—think pourable, not runny.
Cold fish on hot grates: Ice-cold fillets seize and stick. Let them sit at room temp for 10–15 minutes before grilling.
Old basil: Wilted, dark basil tastes bitter. Fresh, vibrant leaves only.
IMO, that’s non-negotiable.

Alternatives

No grill? Use a hot cast-iron skillet. Sear skin-side down 5–6 minutes, flip 2–3 minutes. Or broil on high 6–8 minutes.
Nut swap: Walnuts or almonds work.
Sunflower seeds for nut-free. Toast lightly for depth.
Dairy-free pesto: Use nutritional yeast instead of Parmesan and bump salt by a pinch.
Herb remix: Sub in half parsley or arugula for a peppery twist. Spinach adds color but keep at 25–30% to avoid blandness.
Fish swap: Try steelhead trout, Arctic char, or halibut (adjust timing; halibut cooks a touch faster and dries out quicker).
Low-cal option: Brush salmon with a thin pesto-olive oil mixture while grilling and finish with lemon; serve extra pesto on the side for dipping.

FAQ

How do I know when salmon is done without a thermometer?

Press the thickest part gently—it should feel slightly springy, not squishy or firm like a brick.

The flesh should flake with a fork and be just translucent in the center. If it’s opaque all the way through, you overshot a bit. Still tasty, just less buttery.

Can I use store-bought pesto?

Yes, choose a high-quality brand with basil, olive oil, nuts, and real Parmesan.

Stir in a squeeze of lemon and a splash of extra-virgin olive oil to brighten it. Instant upgrade with minimal effort—no shame.

Should I remove the skin?

Keep it on for grilling—it protects the flesh and crisps up nicely. If you don’t want to eat it, the skin will peel right off after cooking.

Win-win.

What sides pair best with this?

Go fresh and simple: arugula salad with lemon and olive oil, grilled asparagus, roasted baby potatoes, or couscous with cherry tomatoes. You want clean flavors that won’t fight the pesto.

Can I cook this from frozen?

You’ll get better results if you thaw first in the fridge overnight or under cold running water (sealed). Grilling from frozen risks uneven cooking.

Save yourself the headache.

Is farmed or wild salmon better here?

Both work. Wild is leaner and cooks faster; farmed is richer and more forgiving. Adjust cook time slightly and don’t overthink it.

Bringing It All Together

This is the kind of recipe that punches above its weight—fast, bold, and effortlessly impressive.

You get smoky, tender salmon with a vivid pesto that wakes everything up. Keep a jar of pesto ready, some fillets in the fridge, and a lemon on standby. Suddenly, weeknight “meh” turns into weeknight flex.

Your future self says thanks.