Montana Grills

Recipes - Fish and Seafood - Grilled Pesto Salmon


  • 1 1 to 2 lbs salmon fillet
  • ½ tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • ⅓ cup olive oil
  • red pepper flakes
  • Northern White Cedar Platter-Sized Plank soaked in water for about 20 minutes - 1 hour


Mix the vinegar, lemon juice, oil and hot pepper flakes together. Place the fish in a large zipper bag, and pour the mix in with it. Close up the bag, and leave it in the fridge to marinate. The fleshy side of the fish should be face down. The longer you let it marinate, the better (overnight is ideal), but even if it's only for a half hour while you wait for the grill to heat up, it should still turn out well.

Take the fish out. Rub a bit more olive oil onto the skin to prevent it from sticking to the plank, and then place the fish skin side down on the cedar plank. Put the plank on your grill, which should be running at about medium low heat, and close the grill top. Once your fish is within about 5 minutes of being ready (white albumin should be visible emerging up through the pink flesh of the skin), take a butter knife and spread pesto liberally all along the top of the fish. Close the grill lid and wait for the fish to finish cooking according to your own tastes. Take it out when it's ready and enjoy.