salmon and veggies on a plate

Barbecued Salmon with Pesto Sauce

This barbecued salmon calls for a new world pesto sauce that uses mint and cilantro in addition to traditional basil and overlays the fresh herb taste with a hint of Asian chili sauce.
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Asian
Servings 4


  • 4 cloves Garlic
  • 1 Shallot
  • 1/2 cup fresh Basil
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 1/4 cup roasted cashews 325 degrees heat for 15 minutes
  • 1/4 tsp Kosher Salt
  • 1/4 cup olive oil
  • 1 tsp Asian chili sauce
  • 1/4 cup grated imported Parmesan

Salmon Marinade

  • 6 tbsp Lemon Juice Freshly Squeezed
  • 1/4 cup Olive Oil
  • 1/4 cup White Wine (You can also use the Barbera)
  • 1/2 tsp Freshly Ground Black Pepper


  • Process 1-10 ingredients in a food processor with the motor running.
  • Drop garlic down the feed tube, followed by the shallot, basil, mint, cilantro and nuts – mince finely.
  •  Add oil in a slow, steady stream. 
  •  Add salt, cheese and chili sauce and process for another 10 seconds.
  • Makes about a cup and a half.
  • Set aside in refrigerator.
  • Combine ingredients and marinate fish for 1 hour.

Salmon Marinade

  • Cook fish on the barbecue until it flakes (you can also broil).
  • Just before serving mix another one-quarter cup wine with one-half cup whipping cream and bring to a boil in a 10-inch skillet.
  • Add one-half cup New World pesto sauce, mix, adjust seasoning and spoon over the fish.
  • Serve with barbecued vegetables.
  • The barbera pairs well with vegetables, particularly tomatos, because of the acid balance.
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