Tender, Flaky Salmon with Vibrant Pesto Sauce
Crispy pan-seared salmon meets a vibrant, nutty pistachio pesto in this easy, elegant dinner that feels far more special than the effort it requires. The salmon cooks quickly until the skin is golden and crackly, while the flesh stays tender and flaky inside. Finished with a generous spoonful of bright, herb-forward pesto (in the summer, I switch to Sicilian tomato pesto instead!), every bite is fresh, balanced, and deeply satisfying—without being heavy.
This easy salmon dinner is simple enough for busy weeknights, but polished enough to serve when friends come over. Best of all, it’s on the table in under 30 minutes and pairs beautifully with everyone from crisp salads to roasted vegetables.
Skin On Or Off: The Choice Is Yours
You can absolutely remove the salmon skin first, though I think you’ll miss the crispy skin. Reduce cooking time slightly to avoid overcooking.
How To Make Pan-Sear Salmon Like A Pro 👩🏻🍳
The key to crisp-skinned salmon is patience and heat. Start with dry, well-seasoned fillets and place them skin-side down in a hot pan with a layer of oil. Press gently at first so the skin makes contact with the pan, then leave it along.
As the skin renders and crisps, the salmon will naturally release. Flip just once to finish cooking, keeping the center moist and flaky.
I like to make pesto in a food processor because it’s quick-and-easy, but if you’ve got a mortar and pestle, you can go that route instead. The pesto can even be made a few days in advance to make this dinner even quicker.
Obviously, this would work beautifully with any type of flaky fish, from arctic char to steelhead trout. Grab a piece of whichever fish looks best at the store.
Quick, Helpful Tips
- Dry the salmon well: Moisture is the enemy of crisp salmon skin.
- Don’t rush the flip: Let the salmon release naturally before turning.
- Finish with pesto off heat: This keeps the herbs vibrant and fresh.
- Use a fish spatula: It makes flipping cleaner and easier.
If you’re already planning to be grilling, you can easily grill the salmon instead.
Serving Ideas
This pesto salmon recipe is incredibly versatile. Serve it with:
- A crisp, lemony salad like my simple arugula salad with shaved Parmesan.
- Roasted or grilled vegetables (asparagus, zucchini, broccolini all work beautifully)
- Fluffy rice, farro, or couscous to soak up any extra pesto.
- A glass of chilled white wine and good company—highly recommend!
If you make this pan-seared salmon with pistachio pesto, I’d love to hear you think—leave a star rating and review with your feedback below! ⭐️
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Crispy Pan-Seared Salmon with Pistachio Pesto
Equipment
Ingredients
- 4 (6oz) salmon fillets, skin on
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil such as grapeseed, avocado oil, or vegetable oil
- 1 cup pistachio pesto or your favorite peso
- Fresh basil for serving
- Lemon wedges for serving
Instructions
- Dry salmon before cooking. Place salmon filets on a paper-towel lined plate to dry. Let sit 5-10 minutes, then turn over and dry an additional 5-10 minutes. Season salmon on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pan sear the salmon. Heat 2 Tbsp oil in a large skillet over medium-high heat. When hot, add salmon skin side down. Cook undisturbed until the skin is crisp and salmon easily pulls away from the pan, about 4-5 minutes. Carefully flip and cook the other side until the salmon registers between 110-120°F (43-49°C) for medium rare, about 3 minutes more. Cook longer as desired, but remember the fish will continue to cook a little after you remove it from the pan.
- Assemble, then serve. Transfer the salmon to a large serving plate, then top each with a generous portion of pistachio pesto. Garnish with additional fresh basil leaves and lemon wedges.
Notes
- Try one of our other homemade pesto recipes with salmon next.
- Make ahead: Salmon can be seared 1 day ahead (skin will soften when reheated). Add pesto just before serving.
- Storage: Refrigerate leftovers airtight and enjoy within 3 days.
- Reheating: Reheat in a 350°F / 175°C oven for 10–12 minutes, or gently in the microwave.
- Freezing: Freeze cooked salmon up to 2 months; thaw overnight before reheating. Freeze pesto separately.
Nutrition
Photography by Jo Harding.
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