Skip to content

Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir.



  • 2 pound (900g) salmon fillet
  • 2 teaspoons (5ml) salt
  • 2 cups (50g) cilantro leaves
  • 1/2 teaspoon (2.5ml) garlic, finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (22g) grated Parmesan or other hard cheese
  • 2 tablespoons (20g) pine nuts
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 cup (60ml) fresh lemon juice
  • 1 lemon, cut into four wedges

Serves 4



  • Place the salmon in a medium-sized pan and add enough cold water to cover the fillet.
  • Turn the heat to medium-high, add 2 teaspoons salt to the water, and bring to a boil.
  • Remove the pan from the heat and let stand for 10 minutes, uncovered.
  • Remove the salmon from the pan, and then carefully remove the skin from the fillet.
  • Season with salt and pepper, then refrigerate in a covered container for 2 hours.
  • Place all the remaining ingredients, except for the lemon wedges, in a food processor and process until well blended.
  • Remove the salmon from refrigerator and divide between two plates.
  • Top with desired amount of cilantro pesto.

Share this

Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This