Hey there! If you’re on the hunt for a quick, easy weeknight meal that won’t leave you with a mountain of dishes to tackle afterward, you’re in the right place. Today, I’m sharing an incredibly easy recipe for an easy oven baked pesto salmon that has become a personal favorite. I know, I’ve been on a bit of a pesto butter kick lately, but this one is just too good not to share.
So, why should you give this recipe a try?
- It’s incredibly easy.
- It’s lightning-fast to make.
- Cleanup is a breeze.
- Just 5 minutes of prep time required.
- You’ll only need a handful of ingredients.
- It won’t turn your kitchen into a war zone.
- It’s a lifesaver on busy days or when you forget to thaw something or go grocery shopping (we’ve all been there, right?).
- Most importantly, it’s a delicious way to incorporate more fish into your diet! According to the American Heart Association, you should aim for 2 servings of fish per week, especially fatty fish, and this recipe makes it a tasty breeze.
- Salmon in particular is full of health benefits including being rich in healthy fats, vitaminb12, and protein, among many others.
This baked pesto salmon recipe is sure to become a regular in your weekly meal rotation when you’re craving something fantastic without the fuss.
But wait, there’s more! In addition to this great recipe, I’m spilling the beans on a little technique that can transform the way you cook salmon. Have you ever experienced that unsightly white stuff oozing out when you’ve cooked salmon? It’s called albumin, and it’s a common occurrence. The good news is, you can say goodbye to it! The secret? A simple brine. Brining your salmon before baking it will keep it perfectly pink and eliminate that unappealing white stuff. The result? Tender, flaky salmon that is perfectly cooked. Now, I get it; we’re all in a hurry sometimes, and waiting around for salmon to soak might not be on your agenda. No worries, you can totally skip this step and still end up with a fantastic dish. In a rush, I often skip it myself. But for those days when you have a bit more time, this technique is a game-changer.
And here’s a bonus tip: Consider making a batch of pesto butter to keep in the freezer. It’s incredibly versatile and a great way to elevate numerous dishes, some of which we’ve already shared on our blog. If you’re interested in whipping up some pesto butter, you can find the recipe here. Or, if you’re looking for a smaller batch and don’t plan on freezing it, check out this recipe instead.
Alright, let’s get cooking! Here’s what you’ll need:
Ingredients:
Brine (Optional):
- 1/4 cup of salt
- 4 cups of water (use warm water if your salmon is frozen to speed up defrosting, or cold water for fresh salmon)
Pesto Butter:
- 2 tbsp of butter room temperature
- 1 tbsp pesto sauce
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Salmon:
- 2 salmon fillets: I usually buy frozen salmon, but if you prefer you can get fresh salmon from the grocery store. It does not really make a difference.
- 2 tablespoons of pesto butter: If you need a recipe to make a big batch then click here: here, And, if you need a smaller quantity it just for this recipe then check out the recipe for that here.
- 2 tablespoons of white wine (optional)
Instructions:
Brine:
- If you have a bit of extra time (about 15-20 minutes), give the brine a go. In a small bowl, mix your salmon fillets with the water and salt. Let them sit for 15-20 minutes. Be careful not to leave them in longer, as your salmon can become overly salty if you do. No need to rinse afterward; simply pat dry with a paper towel.
- If you are using frozen salmon I recommend using warm water to speed the defrosting process. That way, when your 20 min are up your salmon will have thawed.
PESTO BUTTER
- Creating the pesto butter is a breeze – simply mix all the ingredients together. If you have any extra freeze the leftovers for later. I usually make extra just so I can freeze it. I have a more detailed recipe post about this if you are interested.
Salmon:
- Preheat your oven to 400 degrees F (200°C).
- Place salmon fillets in an oven-proof baking dish. Make sure it’s just the right size to fit the two fillets without overlapping too much;
- Drop a tablespoon of pesto butter on each fillet.
- Add two tablespoons of wine to the bottom of the pan.
- Bake your salmon for about 10 minutes or until it reaches an internal temperature of 145°F (63°C) according to USDA guidelines. You might want to check a bit earlier just to be safe. Overcooked salmon is a no-go; it turns dry, tough, and flavorless, and we definitely don’t want that.
And that’s it! Dinner is served, and you can pat yourself on the back for whipping up an amazing meal without breaking a sweat. Enjoy your salmon, and let’s celebrate simplicity in the kitchen! 🍽️
For a handy guide on salmon doneness, check out this nifty chart; it might come in handy, especially if you prefer your salmon a tad less cooked. Happy cooking!
FAQs:
Nope, the brine is entirely optional. While it can enhance the flavor and texture of your salmon, we understand that time is of the essence on busy weeknights. You can skip the brining step and still enjoy a delicious baked salmon.
Absolutely! You can use either fresh or frozen salmon fillets. If you have frozen salmon, consider using warm water in the brine to help speed up the defrosting process.
Nope, this recipe is excellent without wine as well. There’s no need to replace it with anything else; it’s perfectly delicious as is.
You can use any white wine you enjoy drinking. If you prefer not to use alcohol, you can substitute it with chicken or vegetable broth for a similar effect.
Yes, you can! In fact, we recommend making a batch of pesto butter and keeping it in the freezer. It’s incredibly versatile and can be used in various dishes. Simply thaw it in the refrigerator when you’re ready to use it.
The salmon is done when it reaches an internal temperature of 145°F (63°C) as per USDA guidelines. You can use a meat thermometer to check. Alternatively, the salmon should flake easily with a fork, and the flesh should be opaque and slightly pink in the center. Be careful not to overcook it to keep it moist and flavorful.
You can use either homemade pesto sauce or store-bought pesto sauce—your choice! It won’t affect the recipe’s outcome either way.
This Pesto Salmon goes wonderfully with a variety of sides, such as roasted vegetables, a simple green salad, garlic mashed potatoes, green beans, veggie rice, or even a light pasta dish. Choose your favorite, or get creative with your sides.
It’s essential not to over-brine the salmon. Stick to the recommended brining time of 15-20 minutes. If you leave it in longer, it can become excessively salty. Follow the instructions, and you’ll have perfectly seasoned salmon without the excess saltiness.
Absolutely! Feel free to adjust the amount of pesto butter to your liking. If you’re a pesto enthusiast, you can be more generous with it, or if you prefer a milder flavor, use a bit less.
To store leftover Pesto Salmon, place it in an airtight container and refrigerate for up to 1-2 days. When reheating, consider using a microwave or gently warming it in the oven to maintain its moisture and flavor.
Bake it with the skin side down to ensure even cooking and to create a barrier between the hot pan and the salmon.
I haven’t tried any others myself, but I have no doubt it would work with vegan pesto. If you decide to experiment with different pesto varieties and they turn out to be great options Let me know!
I have not tried it. If you do, let me know how it turns out. 🙂
Have you checked out some different ways you can use pesto butter as an accomplice in making an easy weeknight dinner?
If you try any recipes please share them with me, I would love to see them. And don’t forget to follow tasty recollections on social media.
I hope you enjoyed today’s recipe. It’s such an simple weeknight meal—a real lifesaver on busy nights. But here’s the best part: you don’t have to save it just for those hectic evenings. It’s also perfect for company or when you’re simply not in the mood for an elaborate cooking extravaganza. So go ahead and give it a try, whether you’re a kitchen pro or a newbie. Enjoy your meal! For your convenience, you’ll find the printable recipe card below. 🍽️
Easy Oven Baked Salmon
Equipment
- 1 oven safe dish
- 1 small bowl
- 1 silicon spatula or wooden spoon
Ingredients
For the Brine (optional)
- 1/4 cup of salt
- 4 cups of water use warm water if your salmon is frozen to speed up defrosting, or cold water for fresh salmon
For the Pesto Butter
- 2 tbsp of butter room temperature
- 1 tbsp pesto sauce
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
For the Salmon
- 2 salmon fillets: I usually buy frozen salmon but if you prefer you can get fresh salmon from the grocery store. It does not really make a difference.
- 2 tablespoons of pesto butter
- 2 tablespoons of white wine optional
Instructions
Brine:
- If you have a bit of extra time (about 15-20 minutes), give the brine a go. In a small bowl, mix your salmon fillets with the water and salt. Let them sit for 15-20 minutes. Be careful not to leave them in longer, as your salmon can become overly salty if you do. No need to rinse afterward; simply pat dry with a paper towel.
- If you are using frozen salmon I recommend using warm water to speed the defrosting process. That way, when your 20 min are up your salmon will have thawed.
Pesto Butter:
- Creating the pesto butter is a breeze – simply mix all the ingredients together. If you have any extra freeze the leftovers for later. I usually make extra just so I can freeze it. I have a more detailed recipe post about this if you are interested.
Salmon:
- Preheat your oven to 400 degrees F (200°C).
- Place salmon fillets in an oven-proof baking dish. Make sure it's just the right size to fit the two fillets without overlapping too much; we want to keep that flavorful sauce.
- Drop a tablespoon of pesto butter on each fillet.
- Add two tablespoons of wine to the bottom of the pan.
- Bake your salmon for about 10 minutes or until it reaches an internal temperature of 145°F (63°C) according to USDA guidelines. You might want to check a bit earlier just to be safe. Overcooked salmon is a no-go; it turns dry, tough, and flavorless, and we definitely don't want that.
- And that’s it! Dinner is served, and you can pat yourself on the back for whipping up an amazing meal without breaking a sweat. Enjoy your salmon, and let’s celebrate simplicity in the kitchen! 🍽️
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