Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator first and pat it very dry before proceeding with the recipe. Frozen salmon tends to release more moisture during cooking, so you might need to extend the baking time by 2-3 minutes.

How do I know when the salmon is perfectly cooked?

The most reliable method is using an instant-read thermometer to check for an internal temperature of 130-135°F at the thickest part. Visually, look for the salmon to change from translucent to opaque pink, and it should flake easily with a fork but still maintain moisture.

Can I make this recipe without wine?

Absolutely! Substitute the white wine with chicken broth, vegetable broth, or even water with a splash more lemon juice. Each will provide moisture while baking, though the flavor profile will be slightly different.

Is homemade pesto necessary or can I use store-bought?

While homemade pesto offers superior flavor and freshness, a good-quality store-bought pesto works wonderfully when you're short on time. If using store-bought, consider brightening it with a squeeze of fresh lemon juice and some chopped fresh basil before topping the salmon.

Pesto Salmon Recipe - Emilyscook

Description

This Pesto Salmon recipe is an incredibly flavorful, quick, and healthy dish that’s perfect for busy weeknights or an elegant dinner. Succulent salmon fillets are baked to perfection, drizzled with a buttery lemon sauce, and topped with a fresh, herby basil walnut pesto. Simple to make, yet packed with gourmet-level taste, this is sure to become a favorite in your recipe collection!

Ingredients

Units Scale

For the Salmon

4 (3-ounce) salmon filets
Kosher salt and freshly ground black pepper
3 tablespoons salted butter, melted (3/8 stick)
1/4 cup white wine or chicken broth
2 tablespoons fresh lemon juice (from 1 lemon)
1/4 cup basil walnut pesto
1/2 cup chopped walnuts (for garnish)

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Instructions

Preheat and Prepare Baking Sheet
Preheat your oven to 350°F. Brush a baking sheet with oil or spray with nonstick spray to ensure the salmon doesn’t stick during baking. Arrange the salmon fillets on the baking sheet.
Season the Salmon
Season the salmon fillets generously with kosher salt and freshly ground black pepper on both sides to enhance their natural flavor.
Prepare Butter Mixture
In a small bowl, combine the melted butter, white wine (or chicken broth), and fresh lemon juice. Mix until combined. Pour the butter mixture evenly over the seasoned salmon fillets, ensuring every piece is coated with this flavorful sauce.
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through. The internal temperature should reach at least 125°F for medium-rare or 145°F for well-done.
Add Pesto and Garnish
Once the salmon is cooked, remove it from the oven. Add a tablespoon of basil walnut pesto on top of each fillet to enhance the flavor with herby goodness. Garnish with chopped walnuts for an added crunch. Serve immediately and enjoy.

Notes

The USDA recommends an internal temperature of 145°F for baked salmon, but it is safe to eat at a lower temperature of 125°F for medium-rare doneness. Use an internal thermometer to check the thickest part of the fillet.
When the fat begins to render out of the salmon and the skin turns light pink/white, it indicates the fish is cooked.
Storage: Store leftover Pesto Salmon in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze it for up to 3 months for longer storage.

Nutrition

Serving Size: 1 salmon fillet
Calories: 320
Sugar: 0g
Sodium: 280mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 2g
Cholesterol: 60mg