This Pesto Salmon is a flavorful, healthy dish that is perfect for a quick and easy weeknight dinner. We’re using our foolproof pan seared salmon recipe, then topping it with a robust homemade Pistachio Pesto. Of course you can use any variety of pesto you like (additional suggestions below!). The salmon is tender, flaky, and moist, while the skin remains crispy — it’s the best!
As an added bonus, the entire pesto salmon recipe can be on the table in just 25 minutes. You’ll make this on repeat all summer long!
Love pesto as much as we do? Give our Chicken Pesto Pasta, Pesto Gnocchi, or Pesto Zoodles With Salmon a try next! Or, if you’re looking for more salmon inspiration, check out all of our easy seafood recipes! We’ve got over 30 salmon recipes to satisfy any craving.
Ingredient Notes
- Fresh salmon fillets: Skin on! We’ll make sure you get that glorious crispy salmon skin, don’t worry. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Kosher salt and freshly ground black pepper: To season the salmon filets.
- Neutral oil: Such as grapeseed, avocado oil, or vegetable oil. We do not recommend pan searing salmon in extra virgin olive oil, as it has a lower smoke point than neutral oils and will burn.
- Pistachio pesto: For this, you’ll need fresh basil, unsalted pistachios, lemon zest, 1 garlic clove, Parmigiano Reggiano, extra virgin olive oil, Kosher salt, and black pepper.
Check out all of our easy pesto recipes, including Walnut Pesto, Arugula Pesto, Garlic Scape Pesto, and Ramp Pesto.
How To Make Pesto Salmon
This is a simple salmon recipe that has two steps: (1) pan searing salmon, and (2) making fresh pesto.
- Prep the salmon. To pan sear salmon, you’ll first want to dry the salmon filets. Gently pat dry with a paper towel, then season generously on both sides with Kosher salt and freshly ground black pepper.
- Cook the salmon. Heat neutral oil (not olive oil) over medium-high heat in a large skillet. When hot, add salmon skin side down. Cook undisturbed for 4 minutes before carefully flipping and cooking an additional 3 minutes on the second side.
- Make the pistachio pesto. This can be done quickly in the time the salmon is drying. Combine fresh basil, pistachios, lemon zest, and garlic in a food processor, then pulse until very finely chopped. With the motor running, drizzle in extra virgin olive oil. Transfer to a bowl, then stir in grated Parmesan cheese. Season with Kosher salt and black pepper.
- Assemble, then serve. Once the salmon is fully cooked, transfer to serving plates, then generously spoon some of the pesto sauce right on top. Serve with lemon wedges and additional fresh basil.
FAQs
If the fish is sticking when you go to flip it, it’s likely because the pan and/or the oil was not hot enough to begin with. The other possible culprit is that the salmon wasn’t patted dry with a paper towel before cooking.
Yes, just be sure to allow it to thaw completely before cooking and to dry very well with paper towels before cooking.
Yes! Follow our instructions for How To Roast Salmon if you prefer. Spoon the pesto sauce on top once fully cooked.
Expert Tips
- Dry the salmon before cooking. This helps to remove excess moisture and water in both the salmon skin and flesh. If the salmon is wet, it won’t sear properly.
- Make sure the oil is hot before adding salmon. Once you add the filets to the pan, cook undisturbed for 4 minutes before flipping. The salmon should pull away easily and release with no tension as you go to turn it. If it’s sticking, allow it to cook another minute.
- Do not overcook the salmon. If the pan and oil are hot, the cook times provided will be perfect. You can confirm, however, that the salmon is fully cooked with an instant-read thermometer.
Make-Ahead, Leftovers, & Storage
- In order to best enjoy crispy salmon skin, we recommend enjoying the pan seared salmon shortly after cooking. It can be made 1 day in advance, however, just note that the texture of the salmon skin will change when reheated.
- Leftovers and storage: Store leftover pesto salmon in the fridge in an airtight container. Remember, seafood has a shorter shelf life than other proteins. Enjoy within 3 days.
- Reheat leftovers in an oven preheated to 350F for 10-12 minutes, or until heated through. Can gently reheat in a microwave, if preferred.
- To freeze: Cooked salmon can be frozen for up to 2 months. Allow to cool completely, then freeze in airtight, freezer-safe containers. Thaw overnight in a refrigerator before reheating. Freeze pesto separately.
How To Serve
To keep the meal light, serve our Pesto Salmon recipe with a light salad, such as our Arugula Salad or this No Cook Broccoli Salad. It’s also fantastic with grilled, roasted, or blistered vegetable, such as Blistered Haricots Verts, Grilled Asparagus, or Roasted Broccolini.
For a heartier meal, consider serving with white rice, quinoa, a light couscous salad, alongside lemony roasted potatoes, or over orzo.
Substitutions and Variations
- Salmon: Consider using Arctic Char or Steelhead Trout in place of salmon.
- Pesto: For a different taste, consider using other varieties of pesto, such as sun-dried tomato pesto! We also have other homemade pesto recipes you might like to try: Walnut Pesto, Arugula Pesto, Ramp Pesto, and Garlic Scape Pesto.
- Cooking method: If you’re already planning to be grilling, you can easily grill the salmon instead.
Tender, flaky salmon and fresh pesto — this truly is such a fantastic, easy summer seafood recipe. Enjoy it all season long!
If you make this easy Pesto Salmon recipe, please let us know by leaving a review and rating below!
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25-Minute Pesto Salmon (with any type of 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 110-120F 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
- Pesto: Consider trying this with our arugula pesto, walnut pesto, basil pesto, garlic scape pesto, or ramp pesto.
- Make-ahead: Seared salmon can be made 1 day in advance, however, note that the texture of the salmon skin will change when reheated. Do not top with pesto until ready to serve.
- Leftovers and storage: Store leftover pesto salmon in the fridge in an airtight container. Remember, seafood has a shorter shelf life than other proteins. Enjoy within 3 days.
- Reheat leftovers in an oven preheated to 350F for 10-12 minutes, or until heated through. Can gently reheat in a microwave, if preferred.
- To freeze: Cooked salmon can be frozen for up to 2 months. Allow to cool completely, then freeze in airtight, freezer-safe containers. Thaw overnight in a refrigerator before reheating. Freeze pesto separately.
Nutrition
Photography by Jo Harding.
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