What type of pesto is best for pesto butter salmon?

Basil Pesto is the best kind to use. You can buy pre-made pesto, or you can make your own. I have a link to my pesto recipe here on the blog in the Pesto Butter section above, and it is linked in the recipe card below as well.

Can you double this recipe for pesto butter salmon?

Most definitely. This recipe works well making a double batch. You might have to use two baking sheets. If doubling the recipe and using more than one baking sheet, be sure to rotate the baking sheets halfway through cooking.

What salmon is best to use for this recipe?

I used wild caught Sockeye, but you can use any that you have available. I do recommend not using farmed salmon. Its flavor is not as good, and the meat is sometimes dyed to give it a deeper color.

Pesto Butter Salmon

Ingredients

Scale

1 Salmon Filet, 1 to 1 1/4 pounds in size
1 tsp Salt
1/2 tsp Black Pepper
2 Tbsp Unsalted Butter, very soft
3 Tbsp Basil Pesto

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Instructions

Heat the oven to 450 degrees.
While you wait for the oven to heat, line a rimmed baking sheet with aluminum foil, dull side up.
Cut the salmon into 4 equal portions.
To debone, run your fingers across each filet, until you feel the bones with your fingers.
Using your fingers, tweezers, or kitchen scissors, grab the bones and pull them out one by one.
Once the salmon is deboned, place the portions on the foil lined baking sheet skin side down, leaving at least a half inch of space in between each portion. If you are planning to cook the broccoli on the sheet pan with the salmon as pictured, you can fold one side of the foil up to create a barrier between the salmon and the broccoli.
Season each piece of salmon using the 1 tsp of salt and 1/2 tsp of black pepper. There is no need to season the skin side of the salmon, just the top.
In a small bowl, soften the 2 Tbsp of unsalted butter in the microwave. Don't heat it too long to avoid melting the butter.
Next, add the 3 Tbsp of pesto to the 2 Tbsp of unsalted butter and stir well.
Spoon the pesto butter onto each portion of salmon, being sure to divide it evenly among the portions.
Bake for about 8 minutes. If the top of the salmon filet flakes easily with a fork or the internal temperature reads a 125 to 130 degrees then you know the salmon is done.
Serve with your favorite side dish. To serve with the roasted broccoli as pictured, please see the recipe notes below.

Notes

You can use an oven safe non stick skillet such as enameled cast iron in place of the rimmed baking sheet if you like.

For the pesto used in this recipe and to make your own, please see my recipe for Pesto Di Basilico.

For the optional Roasted Broccoli:

First, when placing your aluminum foil on the rimmed baking sheet, be sure to fold up the edges of the foil so that the salmon and broccoli are separated, as seen in the photos above.

For the Broccoli, you will need-

2 cups of Broccoli Florets, cut into equal size pieces so they cook evenly.
1 Tbsp Olive Oil
1 tsp Salt
1/4 tsp Black Pepper

Toss the Broccoli in the olive oil and season with the salt and pepper. Place on the other half of the baking sheet and roast for the same length of time as the salmon.

Author: Amy at The Copper Table
Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 10 minutes
Category: Main Dishes and Sandwiches
Cuisine: American

Nutrition

Serving Size: 1
Calories: 231
Sugar: 0
Sodium: 678
Fat: 19
Saturated Fat: 6
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 1
Fiber: 0
Protein: 14
Cholesterol: 54