Salmon with Pesto Butter

This Salmon with Pesto Butter transforms ordinary fish into a restaurant-worthy meal in just 20 minutes. The combination of perfectly seared salmon topped with herby, garlicky pesto butter creates a luxurious dinner that feels special but requires minimal effort. I developed this recipe during a busy weeknight when I needed something impressive yet quick for unexpected dinner guests.

This recipe has become my secret weapon for dinner parties. The first time I made it, my husband thought I had ordered takeout from our favorite seafood restaurant. Now it's in our regular rotation when we want something that feels special without spending hours in the kitchen.

Key Ingredients

• Salmon fillets: preferably center-cut pieces of equal thickness for even cooking
• Unsalted butter: allows you to control the saltiness of the final dish
• Basil pesto: either homemade or high quality store bought for flavor depth
• Light olive oil: has a higher smoke point perfect for searing
• Kosher salt: the larger flakes distribute more evenly on the salmon
• Black pepper: freshly ground provides the best flavor
• Fresh lemon juice: brightens the rich buttery sauce

Step-by-Step Instructions

Prepare the Pesto Butter:

Combine softened butter and pesto in a small bowl using a fork until completely incorporated. The butter should be truly soft but not melted for proper mixing. The mixture should have a vibrant green color throughout with no streaks of plain butter remaining. Set aside at room temperature so it spreads easily on the warm salmon.

Heat the Pan and Season:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Season salmon fillets generously on both sides with kosher salt and freshly ground black pepper, pressing the seasonings gently into the flesh. Proper seasoning is crucial as it forms the base flavor of the dish.

Sear the First Side:

Place salmon in the hot pan presentation side down first. Allow it to cook undisturbed for 4 to 5 minutes. Resist the urge to move the fish too early. A golden crust is forming which provides both flavor and texture. You will know it's ready to flip when it releases easily from the pan. If sticking occurs, add a few tablespoons of water to help loosen it.

Flip and Finish:

Carefully turn each fillet over using a thin spatula. Immediately add a tablespoon of the prepared pesto butter to the top of each piece, allowing it to begin melting. Reduce heat to medium low to prevent burning while the second side cooks for 3 to 5 minutes. The salmon is done when it flakes easily with a fork but still maintains a slight translucence in the center.

Final Touches:

Transfer the finished salmon to serving plates. Drizzle any remaining butter sauce from the pan over each fillet. Squeeze fresh lemon juice over the fish just before serving to add brightness that balances the rich butter. The acid from the lemon transforms the entire dish.

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The pesto butter is truly the magic ingredient in this recipe. I discovered it by accident when I had leftover homemade pesto that needed using up. The herbaceous qualities of the basil combined with the richness of butter create a sauce that seems far more complex than its simple ingredients would suggest. My family now requests this sauce on everything from chicken to vegetables.

Perfect Pairings

This salmon pairs beautifully with simple sides that won't compete with its delicate flavors. My favorite combination includes roasted asparagus and fluffy couscous to soak up the extra pesto butter. For a lighter option, serve alongside a crisp arugula salad with lemon vinaigrette that echoes the citrus notes in the fish.

Selecting the Best Salmon

The quality of salmon makes a significant difference in this recipe. Look for fillets with firm flesh, a fresh ocean scent, and bright color. Wild caught salmon typically has better flavor but requires more careful cooking due to lower fat content. If using farm raised, choose sustainably sourced options. I prefer center cut pieces that are uniform in thickness for even cooking.

Make Ahead Options

While the salmon itself is best prepared just before serving, you can streamline the process by making the pesto butter up to a month in advance. Simply form it into a log in plastic wrap and refrigerate or freeze. When needed, slice off medallions to top your freshly cooked salmon. This makes an impressive dinner possible even on the busiest weeknights.

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Frequently Asked Questions

→ How do I know if the salmon is cooked properly?

The salmon is fully cooked when it reaches an internal temperature of 145°F. You can also check doneness by gently pressing on the fillet—if it flakes easily, it’s ready.

→ Can I use store-bought pesto for the butter?

Yes, store-bought pesto works perfectly for this recipe. Just make sure to choose a high-quality pesto for the best flavor.

→ Can I use frozen salmon fillets?

Yes, frozen salmon fillets can be used. Just thaw them completely in the refrigerator before cooking for even results.

→ What skillet is best for cooking salmon?

A stainless steel skillet or a cast-iron skillet is ideal for a nice sear. Make sure it's well-heated and greased to prevent sticking.

→ Can pesto butter be made in advance?

Absolutely! The pesto butter can be prepared up to a month in advance and stored in the refrigerator until needed.