Pesto Butter Salmon Fillet (Printable)
Succulent salmon oven-baked with rich, herby pesto butter for a flavorful moist centerpiece.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skinless or skin-on
→ Pesto Butter
02 - 4 tbsp unsalted butter, softened
03 - 3 tbsp basil pesto (store-bought or homemade)
04 - 1 clove garlic, finely minced
05 - 1 tbsp fresh lemon juice
06 - ½ tsp salt
07 - ¼ tsp freshly ground black pepper
→ Garnish
08 - Lemon wedges
09 - Fresh basil leaves (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or foil.
02 - In a small bowl, mix the softened butter, pesto, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
03 - Place the salmon fillets skin-side down on the prepared baking tray. Pat dry with paper towels.
04 - Generously spread the pesto butter evenly over each fillet.
05 - Bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork. Cooking time depends on thickness—start checking at 15 minutes.
06 - Serve hot, garnished with lemon wedges and fresh basil leaves if desired.
# Expert Suggestions:
01 -
- The pesto butter creates its own sauce while baking, so you get incredible flavor without extra work
- It's nearly impossible to mess up, and the whole thing comes together in about 30 minutes
02 -
- I learned the hard way that overcrowding the pan traps steam and prevents that gorgeous golden edge from forming
- Starting to check at 15 minutes prevents overcooking, and you can always put it back in
03 -
- Dairy-free butter works perfectly if you need to accommodate dietary restrictions
- The salmon will continue cooking slightly as it rests, so err on the side of underdone