This easy salmon with pesto butter requires just 6 simple ingredients. The pesto butter adds a creamy texture and a delicious buttery, herb flavor. Plus this easy weeknight meal is ready in just 25 minutes!
This is one of my favorite go-to weeknight seafood recipes. The same gets incredibly juicy and flaky when its baked under the pesto butter. The butter melts in the oven and keeps the fish moist and flavorful.
And after a long work day, a recipe that requires just 6 simple ingredients and 25 minutes is a winner in my book!
This pesto butter salmon recipe was inspired by my miso butter salmon recipe, and it tastes great with roasted root vegetables, creamy mashed potatoes, or cilantro lime cauliflower rice.
Plus pesto butter is super easy to make at home from scratch in just a few minutes. All you need is a bowl and a spoon to mix it together! I love making it with homemade pesto with carrot greens or parsley pesto, but store bought pesto works just as well.
Ingredients and Notes
- Salmon - I use four 6 ounce frozen salmon filets that I thaw overnight in the fridge. You can also use fresh salmon filets, or one large salmon filet. Check out Seafood Watch for tips to buying sustainable seafood.
- Unsalted butter - Allow the butter to soften to room temperature. You can substitute vegan butter.
- Pesto - Adds a slightly tangy, salty, herb-forward flavor
- Salt and black pepper - Provides simple yet essential seasoning for the salmon
- Lemon juice - Use freshly squeezed lemon juice for the best flavor
How to Make Pesto Butter Salmon
1. Preheat: Preheat the oven to 400F. Line a baking sheet with aluminum foil.
2. Make the pesto butter: In a small mixing bowl, combine the softened butter and pesto to make pesto butter. Set aside.
3. Season the salmon: Lay the salmon filets skin side down on the baking sheet. Sprinkle the salt and pepper over the top of each salmon filet. Then squeeze fresh lemon juice on top of each filet.
4. Add the pesto butter: Dollop about 1 Tablespoon of the pesto butter on the top of each filet then gently spread it around with the back of a spoon.
5. Bake: Bake the salmon for 10-15 minutes until the salmon flakes easily and is 145F internal temperature.
6. Serve: Top with additional pesto or pesto butter, lemon wedges and chopped parsley.
Recipe Tips
- Softened Butter: Leave the butter on the counter so it can soften. If you forget, microwave it on 15 second intervals to soften it. This makes mixing and spreading the pesto butter much easier.
- Lemon Juice: Use freshly squeezed lemon juice, if possible. I find that bottled lemon juice from the store can have a weird chemical taste.
- Frozen Salmon: If you're using frozen salmon, thaw it in the fridge overnight.
- Don't Overcook: Don't overcook the salmon. I use an instant read thermometer to make sure it reaches 145 F internal temperature. The salmon should flake easily with a fork once it's done cooking.
Storing
- Salmon: Store leftover baked salmon with pesto butter for 3 to 4 days in an airtight container in the fridge.
- Pesto Butter: Store any extra pesto butter for up to 2 weeks in an airtight container in the fridge. You can spread it on toast and or add it to potatoes, chicken, and pasta.
Recipe FAQ's
How long does it take to bake salmon?
Six ounce salmon filets only need to bake for 10 to 15 minutes in the oven at 400F. If you're baking a large whole salmon fillet, bake it at 375F for about 15 to 20 minutes.
How do you know when salmon is done?
Salmon is done cooking once the internal temperature is 145F. If you stick a fork into it, it should be soft and flake into small pieces easily.
Easy Salmon with Pesto Butter
Ingredients
- 4 6 ounce salmon filets
- ½ cup unsalted butter softened to room temperature
- ¼ cup pesto
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice (from about a quarter of one large lemon)
Instructions
- Preheat the oven to 400F. Line a baking sheet with aluminum foil.
- In a small bowl, use a spoon to mix the softened unsalted butter and pesto to make pesto butter. Set aside.
- Lay the salmon filets skin-side-down on the lined baking sheet. Sprinkle the salt and pepper over the top of each salmon filet. Then squeeze the lemon juice on top of each filet.
- Dollop about 1 tablespoon of the pesto butter on the top of each filet then gently spread it around with a butter knife or spatula.
- Bake the salmon for 10-15 min until the salmon flakes easily and is 145°F internal temperature.To serve, top with additional pesto butter, lemon wedges and chopped parsley.
Notes
- Leave the butter on the counter overnight or throughout the day so it can soften. If you forget, microwave it on 15 second intervals to soften it. This makes mixing the pesto butter and spreading it onto the salmon much easier.
- If you're using frozen salmon, thaw it in the fridge overnight.
- Use freshly squeezed lemon juice. Bottled lemon juice from the store can have a weird chemical taste.
- Don't overcook the salmon. I use an instant read thermometer to make sure it reaches 145 F internal temperature. The salmon should flake easily with a fork once it's done cooking.
Penelope
Love love love this pesto butter salmon! I usually buy pesto from Costco, and I've made pesto salmon, but never pesto butter salmon before. Definitely making this again and again!
Twyla
Fantastic! We make baked salmon quite often, and I really enjoyed this version with pesto butter. It kept the salmon super moist and flavorful.