Looking for a fast, flavorful way to make salmon without sacrificing texture? This Pesto Butter Salmon uses just three ingredients and about 15 minutes, delivering a delicious, nutritious weeknight dinner.
A simple blend of pesto and butter coats the fish, and a quick oven technique produces tender, flaky salmon with a bright herbaceous finish. Keep store-bought pesto for convenience or make a quick homemade pesto for fresher flavor.
Pesto Butter Salmon Ingredients
Everything you need:
- Pesto. Use your favorite jarred pesto or a simple homemade version.
- Unsalted butter. Make sure the butter is softened for easy mixing and spreading.
- Salmon. Fresh or thawed frozen fillets—portion sizes of about 3–5 ounces work best.
Tips and Tricks
Prep Your Salmon
Pat fillets dry between paper towels to remove excess moisture. Dry fish browns better and avoids a mushy texture. If using frozen salmon, thaw overnight in the refrigerator or submerge sealed fillets in cold water for about 45 minutes until thawed.
Mix the Pesto Butter
Combine softened butter and pesto at a 4:1 butter-to-pesto ratio (for example, 4 tablespoons butter to 1 tablespoon pesto) to make enough pesto butter for two small filets. Softened—not melted—but easy to spread. If needed, microwave butter 10–15 seconds in short bursts until soft, then mix with a whisk or hand mixer until smooth.
Coat the Salmon
Use a spatula to spread a generous, even layer of pesto butter over each filet. The butter will melt in the oven and create a glossy, flavorful crust.
Bake with Skin Side Up
Place fillets skin side up in a small baking dish (a 7 x 11-inch dish works well). The butter prevents sticking, so no need to line the dish. Bake at 475°F for 5 minutes to begin cooking and loosen the skin.
Remove Skin and Finish Baking
After the initial 5 minutes, remove the dish and gently peel the skin off with tongs or a fork; it should lift away easily. If it resists, return to the oven for 2 more minutes. Flip the fillets, then bake an additional 3–5 minutes until the salmon is opaque and flakes easily, or reaches an internal temperature of about 125°F for medium doneness.
Serving Suggestions
This pesto butter salmon pairs beautifully with pasta, rice, or roasted potatoes. It also compliments roasted or sautéed vegetables—think asparagus or Brussels sprouts—for a balanced plate. Leftover pesto butter can be spread on bread or used to finish other dishes.
Storage and Reheating
Store cooked salmon in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 400°F for 15–20 minutes or until warmed through. Freeze cooked pesto butter salmon for up to 6 months; thaw overnight before reheating. Leftover pesto butter keeps about one week in the fridge or up to three months frozen.
3-Ingredient Pesto Butter Salmon
5 minutes
10 minutes
15 minutes
Equipment
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Hand mixer or whisk
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Kitchen thermometer (optional)
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Tongs
Ingredients
- 2 portions salmon (about 3–5 ounces each)
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon pesto
Instructions
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Preheat oven to 475°F.
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Pat salmon dry and portion if needed (about 3–5 oz each).
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Mix softened butter and pesto until smooth.
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Spread pesto butter over each filet and place skin side up in a small baking dish.
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Bake skin side up for 5 minutes, then remove and peel off the skin with tongs. If needed, return to the oven 2 more minutes to loosen the skin.
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Flip the fillets and bake 3–5 more minutes until done (about 125°F internal temperature for medium).
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Serve over pasta, rice, or potatoes and enjoy.
Pro Tips
- Leftover pesto butter is great on garlic bread or tossed with pasta.
- Cooking times are based on individual portions (3–5 oz). Larger cuts will need more time.