Salmon with pesto butter is a quick and easy way to make a delicious and impressive meal The combination of flaky salmon and bright, herby pesto complements each other perfectly In this article, I’ll walk through how to cook salmon fillets topped with pesto butter step-by-step. You’ll learn tips for choosing quality salmon, making homemade or store-bought pesto, assembling, baking, and serving this tasty dish. Let’s get cooking!
Benefits of Cooking Salmon with Pesto Butter
Before diving into the recipe, let’s look at why salmon and pesto butter go so well together:
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Fast cooking time – Salmon fillets cook quickly, and the pesto butter topping reduces baking time even more Dinner can be ready in 30 minutes or less.
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Flavor boost – Pesto provides a ton of fresh basil flavor that pairs perfectly with salmon’s richness. The butter helps the pesto stick to the fish
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Simple to make – Pesto salmon is one of the easiest fish dishes out there. Preparing it takes just a few minutes.
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Versatile – This pairs well with so many sides like rice, veggies, pasta, and more. It works for casual meals or dinner parties.
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Healthy – Salmon provides healthy omega-3 fatty acids. Making it yourself allows control over ingredients, salt, and oil.
Shopping for Salmon
The first step is picking up high-quality salmon fillets. Here are tips for selecting the best salmon:
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Go for wild-caught varieties like sockeye. Wild salmon has better flavor and color than farmed Atlantic salmon.
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Choose center-cut fillets for uniform thickness. Side fillets taper off.
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Pick your preferred fat content. Fattier king salmon is buttery while lean sockeye has pure salmon flavor.
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Buy fillets with the skin on. The skin crisps up nicely when baked. If you don’t want to eat it, the skin helps protect the flesh.
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Get thicker fillets, around 1 1⁄4 inches. Thinner pieces can overcook quickly.
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Ask for deboned fillets to avoid removing small bones yourself.
Pesto Butter Salmon Ingredients
In addition to the salmon, you’ll need a few more ingredients:
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Butter – Use softened, unsalted butter to control saltiness.
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Basil pesto – Either homemade or store-bought works great. Pick pesto without cheese for dairy-free diets.
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Salmon fillets – Plan for 4-6 ounces per serving. Choose wild-caught fish with the skin on.
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Salt and pepper – Flaky sea salt and freshly ground black pepper provide the best flavor.
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Lemon wedges – Bright, acidic lemon balances the rich pesto butter.
That’s it for ingredients! Now let’s get cooking.
Step-by-Step Cooking Instructions
Here’s an easy step-by-step overview for how to make pesto salmon:
1. Prepare the Pesto Butter
First, mix up the signature pesto butter:
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Soften 2-3 tablespoons of unsalted butter until spreadable but not fully melted.
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In a small bowl, combine the softened butter and 2-3 tablespoons of pesto. Stir with a fork until well blended.
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Set aside the pesto butter until ready to use.
2. Prep the Salmon
Next, get your salmon fillets ready to cook:
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Rinse the salmon and pat dry with paper towels.
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Place fillets skin-side down on a foil-lined baking sheet.
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Check for and remove any pinbones with tweezers or pliers.
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Season the salmon all over with salt and pepper. Go easy on salt if the pesto already contains salt.
3. Spread on the Pesto Butter
Now for the fun part – coating the salmon with the pesto butter:
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Use a spoon or spatula to spread the pesto butter evenly over the top of each fillet.
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Spread it all the way to the edges and get a nice thick layer – you want plenty of this tasty topping!
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Optional: Use a pastry brush to distribute the pesto butter smoothly and evenly.
4. Bake Until Done
Finally, bake your pesto salmon until perfectly cooked:
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Bake at 400°F for 10-15 minutes based on thickness.
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Check doneness at 10 minutes. Salmon should flake easily and be opaque inside.
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For safety, aim for a minimum internal temperature of 145°F.
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Baste with any extra pesto butter halfway through for added flavor.
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Broil 1-2 minutes at the end if you want a crispy browned top.
5. Finish and Serve
Once cooked through, remove the salmon from the oven:
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Let rest 2-3 minutes to allow juices to settle before serving.
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Transfer salmon to plates or a platter.
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Garnish with lemon wedges and extra basil if desired.
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Serve alongside your favorite grains, veggies, or starchy sides!
Enjoy your quick, restaurant-quality pesto salmon meal!
Tips and Variations
Now that you’ve mastered the basics, try these pesto salmon tweaks:
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Use homemade pesto for the freshest flavor.
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Swap in sun-dried tomato pesto for a twist.
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Add red pepper flakes or cayenne to the pesto for heat.
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Cook in an air fryer for faster cooking times.
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Mix lemon zest, garlic, or Italian seasoning into the pesto butter.
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Use walnuts instead of pine nuts for nut allergies.
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Serve extra pesto butter on the side for dipping bread.
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Line your baking sheet with foil or parchment for easy cleanup.
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Roast vegetables like green beans or carrots alongside the salmon.
Oven Baked Pesto Salmon
- ▢ 2 to 2½ pounds whole salmon filet, skin-on
- ▢ 3 cloves garlic, minced
- ▢ salt and freshly ground black pepper, to taste
- ▢ ¾ cup basil pesto
- ▢ 2 cups cherry tomatoes, halved
- ▢ 1 tablespoon olive oil
- ▢ lemon wedges, for serving
- Preheat the oven to 400˚F.
- Line a large baking sheet with aluminum foil. Place the salmon in the center of the foil, skin-side down. Rub the minced garlic evenly all over the fillet and season the salmon with salt and pepper. Spread the pesto all over the top. Set aside.
- In a bowl, toss the tomatoes with olive oil and season with salt and pepper.
- Arrange the tomatoes around the salmon filet.
- Bake for 22 to 25 minutes, or until the salmon is flaky and the internal temperature of the salmon registers at 145˚F. Use an Instant Read Thermometer to check for doneness.
- Remove from oven and let it rest for 4 minutes.
- Cut the salmon into individual-sized filets.
- Serve with the cooked tomatoes and a side of lemon wedges.
- Salmon options: In this delicious recipe I used a whole salmon fillet, but if you have individual salmon fillets that you’d like to use up, that will also work. For individual sized fillets, you may want to start checking for doneness around the 16-minute mark.
- Cooking Time: Salmon cooks fairly quickly, and in general, most fish are done in under 25 minutes. However, the timing will vary depending on the size and thickness of the fillet(s). To make sure that it’s cooked through, always use an Instant Read Meat Thermometer.
- Tomatoes and Veggies: Feel free to add any other veggies that you like or have on hand. Slices of zucchini, onions, strips of bell peppers, broccoli, and so on are all great options.
- Basil Pesto: I recommend using about 3/4-cup pesto, but if you want to use more or less, that is up to you and totally OK to do.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Pesto Salmon
Let’s talk about the process for making this fish in the oven – it’s so low-maintenance, you guys. A whole salmon fillet may seem intimidating, but it doesn’t have to be!
- Prep. To get started with this recipe, you’ll want to preheat your oven to 400˚F and line a large, rimmed baking sheet with foil. Then lay the whole fillet skin-side-down on the baking sheet.
- Add Seasonings and Pesto. Next, sprinkle the salmon with salt and pepper and pour pesto over it. Use a spoon to spread the pesto over the salmon fillet. Be careful not to dip the spoon into the jar after touching the salmon with it – that can spread bacteria.
- Add Tomatoes. Prepare the tomatoes by tossing them with olive oil, salt, and pepper. Arrange the tomatoes around the salmon.
- Bake. Slide the baking sheet into the oven for 25 minutes, or until the salmon is flaky and the internal temperature registers at around 145˚F.
- Enjoy! Take the pan out of the oven and slice the pesto salmon fillet into individual portions. Serve the pesto salmon with the tomatoes and a squeeze of fresh lemon juice.
How to Make Pesto Butter Salmon ( Baked Salmon)
FAQ
Do salmon and pesto go together?
Yes, salmon and pesto are a delicious combination. The rich, savory flavor of salmon pairs well with the herbaceous, nutty, and cheesy notes of pesto.
Is it better to cook salmon with butter or oil?
Should I bake or saute salmon?
For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.