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In just 20 minutes, you can turn basic salmon into something you'd swear came from a fancy restaurant. Throw some herby, garlicky pesto butter on top after quickly pan-searing your fish and you've got a dinner that tastes way more complicated than it is. I first came up with this on a crazy busy night when friends dropped by, and it totally saved me.
This dish is my go-to when guests come over. The very first time I served it up, my partner was sure I’d picked it up straight from our local seafood spot. Now, we make it all the time—especially when we’re not in the mood to spend hours at the stove.
Mouthwatering Key Ingredients
- Fresh lemon juice: brings brightness that wakes up the whole dish
- Black pepper: grind it fresh for best flavor
- Center-cut salmon fillets: even thickness means everything cooks at the same pace
- Kosher salt: the bigger flakes spread out for perfect seasoning
- Classic basil pesto: store-bought is fine, but homemade adds extra oomph
- Unsalted butter: lets you pick how salty you want things
- Light olive oil: perfect for high-heat searing, keeps things from sticking
Detailed Step Guide
- Finishing Touches:
- Move the salmon to plates and pour any leftover pan butter on top. Right before eating, squeeze a little lemon over everything to add brightness and cut the richness. That tartness brings it all together.
- Flip and Top with Butter:
- Use a thin spatula to flip your salmon pieces. Add a spoonful of your pesto butter right away so it starts melting over each fillet. Turn the heat down and let it cook on the second side for a few minutes. It’s done when you can flake it with a fork, but there’s still some slightly see-through pink inside.
- Sear the First Side:
- Put your salmon into the pan with what’ll be the top side down. Don’t touch it for about 4 or 5 minutes—a juicy crust will form. Only flip when it lets go easily. If it sticks, add a splash of water and it’ll loosen up.
- Heat It Up and Season Well:
- Add olive oil to your skillet and heat it on medium until it looks shimmery. Sprinkle your salmon with salt and pepper on both sides, gently pressing the seasoning in. This is what builds all that awesome flavor.
- Mix Up Pesto Butter:
- In a small bowl, smash together your room-temp butter and pesto using a fork. Don’t melt the butter—just make sure it’s soft so it blends and turns a nice green color. You shouldn’t see any plain butter left. Leave the mixture out so it spreads easily later.
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Pesto butter really is the hero here. I stumbled onto it by tossing in some extra basil pesto I had around, melting it into a bit of butter. That combo is way more flavorful than it sounds—my family wants it on everything now, from chicken breasts to roasted veggies.
Perfect Pairings
Salmon tastes best with sides that keep it the star. I usually make roasted asparagus and some fluffy couscous—they both mop up the extra butter. Or if you want something lighter, do a simple arugula salad with lemony dressing that matches the citrusy notes on the fish.
Finding Top-Notch Salmon
Great salmon makes all the difference. Grab fillets that feel firm, smell ocean-fresh, and look bright. Wild salmon packs the best taste but needs gentle cooking since it’s leaner. Farm-raised is okay too—just check it’s been raised sustainably. Center-cut pieces cook evenly and won’t leave you with dry ends.
Handy Make Ahead Ideas
The salmon itself is awesome fresh, but you can get ahead with the pesto butter. Make it up to a month early, roll in plastic, and stash it in the fridge or freezer. Whenever you need it, just slice off a piece and pop it on hot salmon. That way a fancy dinner's always doable, even when you’re slammed.
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Frequently Asked Questions
- → How do I check if the salmon’s done?
Poke the fillet gently—it should separate into big flakes. Or use a thermometer: once it passes 145°F inside, it’s good to go.
- → Is store pesto okay in the butter?
Totally! Grab a good-quality store pesto and mix it in. No need to make it from scratch if you’re in a rush.
- → What about using frozen salmon?
Frozen works fine! Thaw all the way in the fridge before cooking so your fish cooks evenly.
- → Which pan should I use for the salmon?
Cast-iron or stainless steel both brown nicely. Just preheat and oil the pan so the fish doesn’t stick.
- → Can I prep pesto butter ahead?
You bet. Make it up to four weeks beforehand and keep it chilled until you’re ready.