Crispy Pan-Seared Salmon with Pistachio Pesto
This pan-seared salmon gets a bright, nutty upgrade with a generous spoonful of homemade pistachio pesto spooned right over the top. The salmon cooks quickly until the skin is crisp and the flesh is tender and flaky, while the pesto adds freshness, richness, and just enough texture to make the dish feel special. It’s elegant but unfussy, ready in under 30 minutes, and perfect with a simple salad or grilled vegetables.
Servings: 4 servings
Calories: 1214kcal
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
Calories: 1214kcal | Carbohydrates: 20g | Protein: 13g | Fat: 120g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 4646mg | Potassium: 27mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5004IU | Calcium: 403mg | Iron: 2mg
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