Looking for a fast, flavorful way to cook salmon without sacrificing texture? This Pesto Butter Salmon uses just three ingredients and takes about 15 minutes to prepare. The combination of pesto and butter creates a rich, herb-forward coating, and a simple, high-heat baking technique produces tender, flaky fish with a delightful finish.
Whether you buy a jar of pesto or make a quick homemade batch, the bright basil and garlic notes pair wonderfully with salmon’s natural richness. This recipe is great for weeknights when you want something nutritious and satisfying with minimal effort.
Pesto Butter Salmon Ingredients
Everything you need:
- Pesto. Use your favorite store-bought or homemade pesto.
- Unsalted butter. Soften the butter before mixing for the best texture.
- Salmon. Fresh or fully thawed frozen salmon works. If using frozen, thaw overnight in the refrigerator or submerge a sealed bag in cold water until defrosted.
Tips and Tricks for Success
Prep the Salmon
Pat the salmon dry with paper towels before cooking to help the exterior sear and prevent a mushy texture. If your fillets are large, cut them into individual portions (about 3–5 ounces each) so they cook evenly.
Make the Pesto Butter
Combine softened unsalted butter and pesto until smooth. A good ratio is 4 tablespoons butter to 1 tablespoon pesto, which covers two 4-ounce portions. The butter should be soft enough to spread but not melted. If needed, microwave in short bursts (10–15 seconds) until you can press a finger into it and leave an imprint. Whisk or use a hand mixer to blend until smooth.
Coat the Salmon
Spread a generous, even layer of pesto butter across the top of each fillet with a spatula. The butter will melt in the oven and flavor the fish as it cooks.
Bake Skin Side Up
Place the salmon in a small baking dish (about 7 x 11 inches) skin side up. The butter helps prevent sticking, so lining the dish isn’t necessary. Bake at 475°F for 5 minutes. Remove the dish and use tongs or a fork to peel the skin off—it should come away easily. If it resists, return to the oven for 1–2 minutes and try again.
Flip and Finish
After removing the skin, flip the fillets and return them to the oven for 3–5 more minutes, or until the salmon is opaque and flakes easily. An internal temperature of about 125°F indicates a tender, slightly medium doneness; cook a bit longer if you prefer it well done.
Serving Suggestions
This pesto butter salmon is versatile—serve it over pasta, rice, or roasted potatoes. It also pairs well with roasted or steamed vegetables. A squeeze of lemon brightens the dish and complements the pesto.
Storage and Reheating
Store cooked salmon in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the oven to 400°F, place the salmon in a baking dish, cover with foil, and warm for 15–20 minutes until it reaches an internal temperature around 125°F. You can freeze cooked salmon for up to 6 months; thaw overnight in the fridge before reheating.
Leftover pesto butter keeps in the refrigerator for about a week or can be frozen for up to three months. Use it on bread, vegetables, or to finish other proteins.
3-Ingredient Pesto Butter Salmon
Marley Goldin
Equipment
-
Hand mixer (or whisk)
-
Kitchen thermometer (optional)
-
Kitchen tongs or fork
-
Paper towels
Ingredients
- 2 portions salmon (about 3–5 ounces each)
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon pesto
Instructions
-
Preheat the oven to 475°F.
-
Trim and portion the salmon if needed, then pat dry with paper towels.
-
Combine softened butter and pesto in a small bowl and whisk until smooth.
-
Spread a generous layer of pesto butter over each fillet.
-
Place fillets skin side up in a small baking dish with a bit of space between pieces.
-
Bake skin side up for 5 minutes.
-
Remove the dish and peel the skin off with tongs or a fork. If the skin resists, return to the oven for 1–2 minutes and try again.
-
Flip the fillets and bake an additional 3–5 minutes, until cooked through and about 125°F internally.
-
Serve over pasta, rice, or with roasted vegetables and enjoy.
Pro Tips
- If you have leftover pesto butter, spread it on garlic bread or use it to finish roasted vegetables.
- Cooking times are based on individual portions (3–5 ounces). Larger cuts will require more time in the oven.
Video