This is an easy weeknight salmon recipe that is brimming with flavor! Salmon fillets are cooked over a hot grill for a nice light char, then they're covered with an easy cream cheese based pesto sauce. So good!
Ready in: 25minutes
4 - 6(6 oz.) skin on or skinless salmon fillets
Olive oil,for brushing salmon and grill
Salt and freshly ground black pepper
4oz.cream cheese,diced into small cubes
3Tbsphomemade or store-bought pesto,plus more for serving* (I used homemade)
Preheat a grill over medium-high heat to about 425 degrees F. Brush both sides of salmon with olive oil (about 1 Tbsp total) and season both sides with salt and pepper.
Brush grill grates with oil and grill salmon about 3 minutes per side or to desired doneness (if using skin-on salmon grill skin side up first).
While salmon is grilling, heat cream cheese with milk in a saucepan set over medium heat, stirring constantly until melted, about 1 - 2 minutes. Remove from heat and stir in pesto.
Serve salmon warm with creamy pesto sauce. Spoon about 1 tsp pesto over creamy pesto sauce for added color and flavor.
For a homemade pesto (which you'll have just a little excess left): in a food processor pulse to mince 1 cup (18g) slightly packed fresh basil leaves, 1 clove garlic, 2 Tbsp finely shredded parmesan, 1 Tbsp pine nuts or chopped walnuts, salt and pepper. Pour in 1/4 cup olive oil and pulse until well blended. Store in refrigerator.
If you don't want to grill the salmon, you can definitely pan sear it as well. To do so:
Pat salmon dry with paper towels, season with S&P.
Cook the salmon in 2 tsp of olive oil in a 12-inch non-stick skillet over medium-high heat (about 3 minutes per side).