• Grilled Pesto Salmon Recipe in Foil

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    • 1 tsp olive oil
    • 1/4 cup minced shallots
    • 1 red bell pepper, cut into thin strips
    • 1/4 tsp salt
    • 1/2 tsp ground pepper
    • 1/2 salmon (about 1 1/2 lbs.), with or without skin (remove before eating)
    • 3 tbsp basil pesto (purchased or homemade)


    17.3K shares 202 16.5K 601 A family favorite! This easy grilled pesto salmon recipe in foil, with sautéed peppers and shallots, requires virtually no clean-up. It’s equally good for weeknight meals and entertaining! 254 calories and 1 Weight Watchers SP By no choice of my husband’s, the grill has become my domain, and this easy grilled pesto salmon recipe has become a favorite around here. His mistake was helping me to get over my irrational fear of turning on the gas grill (see How to: Turn on a Gas Grill if you know that fear well). I now wield the tongs like Annie Oakley wielded her six-shooter. I am one with the fire. As soon as the nice weather hits, I turn to barbecuing for about 75% of our meals. One of our favorites, thanks to my mum’s ingenuity, is Easy Grilled Salmon in Foil with Ginger & Soy Sauce. Since that recipe is always such a success, I used the same principles, but changed up the flavors with a dollop of basil pesto and some sauteed red bell peppers and shallots. And the leftovers? Killer on a pizza! That was my husband’s brilliant idea. Tips for making this pesto salmon recipe: Start by sautéing the peppers and shallots in a little olive oil. Cook them until they are just starting to soften. Remember, you’ll be cooking them further on the grill. While the peppers and shallots are cooking, smear the piece of salmon with some homemade or store-bought basil pesto. Make sure that you like the taste of the pesto you’re using because, besides the salmon itself, this is the essence of the recipe. Cover the salmon with the sautéed peppers and shallots, and wrap it all in one pretty foil package. Ten to fifteen minutes later, you will be rewarded with a tender, flavorful meal. Easy, right? Use a double layer of regular foil or a single layer of heavy duty foil. Either works! I place the foil packet on a baking sheet so that it’s easy to carry to and from the grill. When sliding the foil package off of the grill once the salmon is cooked, be sure to use tongs or a metal spatula because the foil will be hot. How to tell when salmon is cooked: The biggest challenge in any salmon recipe (okay, any fish recipe at all) is taking care not to overcook the salmon. If have a little trick for you. Stick a small sharp knife into the thickest part of the salmon and hold it there for 10 seconds. Remove the knife and cautiously touch it to your upper lip (it’s very sensitive to temperature). If the knife is hot, the fish is done. Seriously, it works every time. Other easy grilling recipes: Grilled Potatoes with Rosemary & Smoked Paprika {Cookin’ Canuck} How to: Grill Corn {Cookin’ Canuck} Chicken Shawarma with Lime Avocado Mayo {The Iron You} Grilled Nectarine & Chevre Salad with Honey Fig Vinaigrette {Simple Healthy Kitchen} Smoky Portobello Tacos {Dessert for Two} Easy Grilled Pesto Salmon in Foil RecipeThis easy grilled salmon recipe in foil, with basil pesto and sautéed peppers and shallots, requires virtually no clean-up. It’s perfect for busy weeknights and entertaining! 254 calories and 1 Weight Watchers SP Print Pin RateCourse: EntreesCuisine: ItalianKeyword: Gluten Free, Grilling Recipes, Healthy Dinner RecipesPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 6 ServingsCalories: 254.1kcalAuthor: Dara Michalski | Cookin' Canuck Ingredients 1 teaspoon olive oil 1/4 cup minced shallots 1 red bell pepper cut into thin strips 1/4 teaspoon salt 1/2 teaspoon ground pepper 1 1/2 pounds salmon salmon filet with or without skin (remove before eating) 3 tablespoon basil pesto purchased or homemade Instructions Preheat the grill to medium heat. Heat the olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring occasionally, for 2 minutes. Add the red bell pepper, salt and pepper, and cook until the bell pepper is just tender, about 3 minutes. Lay the salmon on a double sheet of foil that is lightly coated with cooking spray. Spread the pesto over the salmon and arrange the shallot and red bell peppers over the pesto. Seal the foil by folding it as though you wrapping a present. Slide the foil packet onto the grill and close the lid. Cook until the salmon is just cooked through, 10 to 15 minutes, depending on the thickness of the salmon. Take care not to overcook the salmon. Unwrap the salmon from the foil,4cut into pieces and serve hot or at room temperature. Notes Weight Watchers Points: 1 (Freestyle SmartPoints), 6 (Points+) Nutrition Serving: 0.16 of Salmon | Calories: 254.1 kcal | Carbohydrates: 2.7 g | Protein: 32 g | Fat: 12.7 g | Saturated Fat: 2.3 g | Cholesterol: 65.2 mg | Sodium: 186.2 mg | Fiber: 0.5 g | Sugar: 0.8 g Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it. This recipes was originally published on May 27, 2014, and was updated on June 20, 2019. Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites.

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