Easy and delicious pesto butter salmon is ready in under 30 minutes and calls for just 4 simple ingredients. High in protein and healthy fats, this is a great nutritious dish for meal prep or a quick dinner on busy weeknights.
Salmon is family favorite, and today’s recipe shows you yet another way to make it perfectly! We will be focusing on the low and slow method for baking this delicious salmon dish, but instructions for sautéing on the stove top are also included.
And unlike my original baked pesto salmon recipe that’s a reader favorite, this recipe has just a hint of pesto flavor. It reminds me a lot of the yummy Costco salmon Milano! And if you have a family member who doesn’t love pesto, try the garlic butter salmon, Cajun honey butter salmon or miso butter salmon.
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Why you’ll love this pesto salmon recipe
The pesto compound butter imparts just a hint of pesto flavor, while adding a delicious buttery creaminess to the fish.
The low and slow cooking method is a fool-proof method that makes it impossible to overcook!
Filling, satisfying and healthy! Loaded with protein, health omega-3 fats, and essential vitamins and micronutrients, this dish is satiating and so nutritious!
Versatile and works well topped on a lovely salad, or served alongside your favorite side dishes.
Only 4 simple ingredients
- Fresh salmon – 4 Salmon filets or one whole salmon fillet, with skin on or skinless
- 3 tablespoons of butter – feel free to use salted or unsalted butter
- 2 tablespoons pesto sauce – use either store-bought pesto or homemade
- Sea salt just to lightly sprinkle the filets
How to make pesto butter salmon – 2 ways to cook!
Slow cooked oven method
Baking salmon on low heat for a longer period of time is an almost fool-proof way to achieve moist, tender and perfectly cooked fish. The gentle heat makes it really hard to overcook, so this is great for those of you who are a little timid about cooking seafood. I get it, salmon is pricey and you want to get it right! I promise you can’t go wrong with this simple yet effective cooking method.
Preheat the oven to 225 degrees f.
In a small mixing bowl, start by combining the softened butter with the pesto until well-mixed. I like to soften my butter on the countertop, but if in a hurry, pop it in the microwave in 10 second increments, just till *softened* and not melted!
Line a baking sheet with aluminum foil or parchment paper and place your salmon filet(s) on top, skin side down. Sprinkle the individual fillets with salt, and divide up the pesto butter into 4 parts. Add a dollop on top of each piece of salmon. Arrange some lemon slices or even fresh herbs like fresh basil around the filets for even more flavor. Pop in the oven and bake for at least 25 minutes. Check for doneness and continue to bake in 5 minute increments until cooked through.
The basil pesto butter will melt into the salmon and infuse it with tons of flavor, so that you wind up with the moist and flaky salmon.
Slow cook versus standard cook?
If you are new to baking salmon and nervous to overcook the fish, then give slow oven cooking a try. Simply follow the directions above and cook at 225 degrees f for 25-35 minutes (depending on the thickness of the salmon filets).
If you are confident in baking salmon, then you can bake it at the often recommended temperature of 375 degrees f, and bake for 12-15 minutes depending on size of the salmon filet.
Sauté method
If you are in a bit of a hurry, or just like the nice golden brown crust that sauteing offers, here’s how you can make it on the stovetop. Note that this only works with individual salmon fillets, not a single full salmon fillet.
Heat 1-2 tablespoons of olive oil in a sauté pan on medium-high heat. When pan is warmed, add each salmon fillet, skin side down, and lower heat to medium. Cook for about 3-5 minutes, and using a fish spatula, gently flip the filet over and cook for another 3-5 minutes, just till the fish gets a nice golden brown sear.
Gently flip back over and then place a dollop of the pesto butter on top of the salmon.
Reduce the heat to low, cover the pan with a lid, and let it cook for another 5 minutes or so until it’s cooked through and the butter is melted.
This is another simple yet effective cooking technique that allows you to get the basil pesto salmon served up quicker and produces a slightly different texture than the baked salmon recipe method.
When is salmon perfectly cooked?
For best results, use an instant read thermometer. It is an effective and easy way to tell when salmon is cooked through. The internal temperature should reach at least 140 degrees f, allowing for a slight rise in temperature as it rests to achieve recommended temp of 145 degrees f.
You can check doneness when the salmon easily flakes off with a fork. Gently insert a fork into the thickest part of the salmon and twist. The salmon should easily flake and separate into moist, translucent layers. If it’s still resistant or doesn’t flake easily, it needs more cooking time.
Note that cooking time will vary a bit depending on the thickness of the salmon filet, so make sure to set a timer to check for doneness, and add time if need be.
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Basil Pesto Butter Salmon FAQ’s
It’s a good idea to start with room temperature salmon, as it will cook more evenly. And of course, use a timer, and confirm doneness with either a meat thermometer or the fork test.
When you cook salmon, it releases albumin, a protein. To cut down on it, you can do a couple of things. First, a short brine helps quite a bit, even for just 15-20 minutes. This helps to denature the proteins on the surface of the fish, which can lead to less albumin leakage.
Also, make sure to pat salmon dry before cooking. The moisture on the surface of the salmon can cause it to release more albumin.
Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 60 seconds. Make a double batch of this dish to reheat on busy weeknights or for healthy meal prep lunches.
This salmon will be a new family favorite both for its flavor and flaky, buttery texture. If you give it a try and love it, please consider leaving a 5 star rating and comment below!
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Pesto Butter Salmon
Ingredients
- 4 salmon filets or one large whole filet
- 3 tablespoon unsalted butter softened
- 2 tablespoon pesto homemade or store-bought pesto
- 1-2 teaspoon salt
Instructions
Slow Baked Method
- Preheat the oven to 225 degrees f.
- In a small mixing bowl, start by combining the softened butter with the pesto until well-mixed.
- Line a baking sheet with aluminum foil or parchment paper and place your salmon filet(s) on top, skin side down. Sprinkle the individual fillets with salt, and divide up the pesto butter into 4 parts.
- Add a dollop on top of each piece of salmon. Arrange some lemon slices or even fresh herbs like fresh basil around the filets for even more flavor.
- Pop in the oven and bake for at least 25 minutes. Check for doneness and continue to bake in 5 minute increments until cooked through.
Standard Bake Method
- Follow all directions above, but bake 375 degrees for 12-15 minutes depending on size of the salmon filet.
Notes
Sauté method
If you are in a bit of a hurry, or just like the nice golden brown crust that sauteing offers, here’s how you can make it on the stovetop. Note that this only works with individual salmon fillets, not a single full salmon fillet. Heat 1-2 tablespoons of olive oil in a sauté pan on medium-high heat. When pan is warmed, add each salmon fillet, skin side down, and lower heat to medium. Cook for about 3-5 minutes, and using a fish spatula, gently flip the filet over and cook for another 3-5 minutes, just till the fish gets a nice golden brown sear. Gently flip back over and then place a dollop of the pesto butter on top of the salmon.Reduce the heat to low, cover the pan with a lid, and let it cook for another 5 minutes or so until it’s cooked through and the butter is melted.
Madison says
Took A LOT longer to cook than 25 min. Everywhere else has fish cooking at 350-400 for 15-25 min. Really confused by the oven temp and cook time.
Andrea Howe says
Hi Madison, There is a note in the recipe card and recipe post to either bake it the low and slow method, or standard bake. The low and slow method notes that it will take at minimum 25 minutes to bake. I also included instructions for sautéing.
Susie says
Made this Pesto Butter Salmon for dinner last night because my garden basil has gone crazy! It was absolutely delightful. Even my kids scarfed it down. Will be making again.