Pesto Butter Salmon Fillet (Printable view)

Tender salmon baked with creamy pesto butter, ready in just 30 minutes for an effortless weeknight dinner.

# What You'll 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)

# Steps:

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 Advice:

01 -
  • The pesto butter creates an instant sauce that keeps the salmon impossibly moist while infusing every bite with fresh herby flavor
  • It comes together in under 30 minutes but looks and tastes like something from a proper dinner party
  • You can prep everything ahead and slide it into the oven whenever youre ready
02 -
  • Thicker fillets might need an extra few minutes, but overcooked salmon is a tragedy so start checking early
  • If you want those gorgeous crispy edges, pop it under the broiler for just 2 minutes at the very end
  • Dairy-free butter works totally fine if you need to accommodate dietary restrictions
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before you start
  • If your pesto is very oily, reduce the butter slightly to keep the texture spreadable
  • A meat thermometer is your friend, aim for 63°C internal temperature for perfectly moist salmon

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