Description
A simple and elegant Pan-Seared Salmon recipe topped with flavorful homemade pesto butter. Perfectly seared salmon fillets are complemented by a rich, herbaceous basil pesto butter, making this dish ideal for a quick yet impressive meal.
Ingredients
For the Pesto Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons basil pesto
For the Salmon
- 2 tablespoons light olive oil
- 4 fillets salmon, 4 ounces each, skin removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Juice from ½ of a lemon
Instructions
- Make the Pesto Butter: In a small mixing bowl, combine the softened unsalted butter and basil pesto. Mix thoroughly with a fork until well combined and smooth. Set aside the prepared pesto butter for later use.
- Prepare the Salmon: Heat the light olive oil in a skillet over medium heat. While the oil heats, season both sides of each salmon fillet evenly with kosher salt and black pepper.
- Sear the Salmon: Place the salmon fillets in the hot skillet skin side down if it had skin, but since removed, just place flat. Cook undisturbed for 4-5 minutes or until a golden brown crust forms on the bottom. If the salmon sticks to the pan, allow a bit more time for a crust to develop or add a few tablespoons of water to help release it.
- Flip and Add Pesto Butter: Turn the fillets over carefully. Spread about one tablespoon of the prepared pesto butter evenly over the top of each fillet. Reduce heat to medium-low. Continue cooking for another 3-5 minutes until the salmon is fully cooked through and flakes easily with a fork, adjusting time depending on fillet thickness.
- Serve: Remove the salmon from the skillet and transfer to a serving platter. Drizzle any melted pesto butter remaining in the pan over the salmon. Finish by squeezing fresh lemon juice over each fillet. Serve immediately while warm.
Notes
- Ensure the salmon is dry before seasoning to get a nice sear.
- If pesto butter is too soft, refrigerate briefly before spreading on fish.
- Adjust cooking times based on the thickness of the salmon fillets.
- Use fresh lemon juice for the best bright finish.
- Light olive oil is preferable for its mild flavor and higher smoke point.
