Flavorful and Fast: The Best Pesto Salmon Recipe

One of the hands down easiest dinners you can make is this simple oven-roasted pesto salmon. With just three ingredients, you can have dinner on the table in under 20 minutes with something that will wow everyone and makes you feel good about what you’re eating at the same time.

This simple yet stunning recipe is perfect for a simple family dinner or company. If you’re in the mood for a dish that’s as easy as it is impressive, our Pesto Salmon is your ticket to dinner success.

I love to cook with salmon because it is so versatile. If I plan ahead, miso-glazed salmon is a family favorite for dinner. If I haven’t, my go to is this pesto salmon and my poached orange salmon.

You really can’t go wrong with salmon so long as you don’t overcook it!

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Why You’ll Love This Dish

This simple recipe pairs the buttery tenderness with the boldness of pesto, creating a symphony of flavors on your plate. Pesto’s herbaceous punch combines beautifully with the natural richness of salmon.

This is a perfect first date meal or something you can whip up to impress your guests. It’s just as delicious to treat yourself to a gourmet meal without the hassle. This recipe strikes the perfect balance between sophistication and simplicity.

Ingredients You Need

This tasty salmon dinner uses just three simple ingredients.

Salmon

Opt for fresh, high-quality salmon fillets. If you’re feeling adventurous, you can experiment with different salmon varieties for unique flavor profiles.

You can choose to purchase a side of salmon, which generally costs less than purchasing individual salmon fillets. I go this route when I make it and simply cut the side into four to six ounce portions, depending on how hungry I am that day.

You can double wrap the extras tightly in plastic wrap and save them for another day.

Pesto

As much as I love making homemade pesto – especially in the summer when my garden is in full bloom – I don’t always have the time or inclination to do so. I have a great recipe for a single-serving homemade pesto, which is perfect for this recipe.

Save time by using store-bought pesto. I love the jar from Costco that lasts me for a good while and is less expensive than many other options. I find it tastes great whether with this salmon or if I’m making pesto tuna salad or simply enjoying a pesto pasta.

Unsalted Butter

Bring a touch of indulgence to the dish with unsalted butter. Its creamy richness enhances the overall texture and flavor of the salmon. Use unsalted butter, as the pesto is already salty enough on its own.

You can omit the butter if you don’t want to use it or if you forget, but it does add to the final dish if you use it.

Note: If you’re feeling creative, you can add a squeeze of lemon juice or a sprinkle of Parmesan cheese for an extra layer of depth.

Do You Remove the Skin from Salmon?

If you purchase a side of salmon or even many fresh salmon fillets, they come with the skin still attached to it. Friends ask me all the time if they should leave it on when they cook salmon or not.

Salmon skin is edible, so it’s a personal preference if you want to keep it on after you cook the salmon. I do leave it on while cooking, however, as it helps keep the salmon fillet intact and keeps it from drying out.

That said, the salmon skin often sticks to the tin foil that I use the line my pan while roasting the salmon in the oven. When I slide my fish spatula under the fillets to remove them, the skin usually stays on the pan.

Why Do I Need to Cut Salmon Into Fillets?

If you’re like me and purchase a side of salmon, you don’t want to cook this recipe with the full side. Be sure to cut them into fillets before you bake them.

The four to six ounce fillets allow the salmon to cook more evenly in your oven so you end up with buttery salmon that’s perfectly cooked each time.

If you leave it on the full salmon side, the middle takes longer to cook and may still be raw or undercooked when the edges are complete. For the same reason, do your best to cut the fillets into as evenly sized pieces as possible.

Does This Work with Frozen Salmon?

Absolutely! Using frozen salmon is a convenient option. Unlike ground beef, salmon thaws relatively quickly in the refrigerator.

Make sure to thaw the salmon thoroughly before cooking. You can do this by placing it in the refrigerator overnight or using the defrost function on your microwave in a pinch, although I prefer to avoid the microwave if at all possible.

One note that if you use frozen salmon, you can freeze the raw salmon again if necessary. There is some moisture loss when you thaw, however, so you might notice a bit of a texture difference.

As long as you are careful with how you handle and store your salmon, there is not a concern about using frozen salmon that you thawed and then froze again.

Why You Add Butter to Salmon

Adding butter to salmon serves multiple purposes, turning a good dish into an exceptional one. In fact, this is a good general rule to use when you make salmon.

Butter contributes a rich, creamy flavor that complements the natural taste of salmon and elevates the overall dish. It also brings a velvety smoothness to the dish, creating a luxurious mouthfeel.

The biggest reason is that salmon can sometimes be prone to drying out during cooking. The addition of butter helps retain moisture, ensuring a juicy and succulent bite.

While you always want to ensure that you do not overcook salmon, the use of butter can help salvage salmon that you overcooked slightly.

How Do You Know When Salmon Is Fully Cooked?

Salmon is fully cooked at 145 degrees. You do not want to overcook salmon, as it gets dry quickly and has an unpleasant texture.

If you don’t have a thermometer, you can easily tell when this pesto salmon is done by using a fork to see if it flakes easily. If it has a bit of resistence and flakes nicely, you’re all set.

The inside should be moist and light pink in color. If it is still translucent inside, it is not fully cooked yet.

What to Serve With Pesto Salmon

Pair your Pesto Salmon with these delightful sides to create a well-rounded meal.

This salmon pairs great with a rice dish. You can enjoy plain rice or make a pilaf. It also pairs great with a vegetable quinoa pilaf to balance the richness of the salmon.

You can’t go wrong with roasted vegetables. This is a great dish to enjoy with an Italian-style ratatouille. Or toss your favorite vegetables in olive oil, salt, and pepper, then roast them to perfection.

The citrusy kick of lemon and the freshness of herbs complement the pesto salmon beautifully. Try making a lemon-herb couscous to enjoy with it.

How to Make Pesto Salmon

Preheat your oven to 400 degrees.

Line baking sheet with tin foil to hold the salmon and make cleanup super easy. Be sure that it has a lip all the way around so the pesto oils don’t drip into your oven.

I use a quarter sheet pan because it fits the salmon perfectly. If I make a double batch for company, I will use my regular baking pan.

This is my favorite quarter sheet pan, in part because it comes with a wire rack that I can use to cool small batches of cookies or hold ingredients off the pan when roasting them so they cook more evenly, whether that’s bacon roasted Brussels sprouts or sweet potato fries.

If your salmon isn’t already cut into fillets, cut them into four to six ounce fillets. Place each fillet onto the foil lined baking sheet with at least an inch or two of room between them.

Scoop out the pesto and add a dollop to each fillet.

Safety Note: Be sure that the spoon never touches the salmon. Shake off the pesto over the salmon, or use a second spoon to help scoop it out. If your spoon accidentally touches the salmon, immediately use a new spoon and do not under any circumstances put that spoon back into your pesto.

Once you have a tablespoon or so of pesto on each fillet, use the back of your spoon to gently smooth the pesto across the entire fillet. It doesn’t have to be exact, but try to cover the entire top of of the fillet, although you don’t need to get the sides.

Slice your butter as thinly as possible and add the slices to the tops of your fillets.

Place the baking sheet into the oven, and bake for 12-15 minutes, depending on the thickness of your fillets. Check to see if the are done, and if not return them to the oven for another minute or two.

Let the salmon rest for five minute, then serve with your favorite sides.

You can refrigerate leftovers once they get to room temperature. Place them in a tightly sealed container, and eat them within two days.

Bookmark this Pesto Salmon recipe to make again!

Pesto Salmon is a truly recipe that lets the flavors from the ingredients shine through. You don’t need complicated steps and ingredients to make something truly special.

This is something you can enjoy whether you’re a seasoned chef or a kitchen novice. Go ahead and try it, and just watch everyone at the table asking for seconds.

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