• 1 2-pound salmon fillet, skin on
  • 1 bunch basil
  • ½ cup olive oil
  • ¼ cup Parmesan cheese, grated
  • 3 tablespoons pine nuts
  • Salt and pepper to taste


  1. To make the pesto, toast pine nuts in a sauté pan over medium heat and cook until golden brown. They cook fast so be careful! In a food processor, combine basil, grated Parmesan cheese, and toasted pine nuts. Turn on the processor and pour in the oil until well blended. Season with salt and pepper.
  2. Remove any rib bones from the salmon fillet and spread pesto over the salmon, about 3 tablespoons. Oil a charcoal grill and cook the salmon, skin-side down, over high heat for about 3 to 4 minutes. Flip and finish the flesh side about 3 to 4 minutes. Season with salt and pepper.
  3. Grilled salmon is best served with garlic mashed potatoes and grilled vegetables.

About the Chef

Name of Chef: Dennis Fraher
Community of Residence: Rancho Peñasquitos
About the Recipe: I have made this recipe for years. It’s great served with a Sauvignon Blanc.