Baked Salmon with Pesto Butter Sauce

 

I can hardly believe I’ve gone from a novice to making salmon weekly! This baked salmon with pesto butter sauce is my go-to for a fast, delicious meal that’s even company-worthy. While the original recipe from The Art of Jacques Pépin uses store-bought pesto for simplicity, I prefer using my homemade pesto, which I keep stocked in the freezer. It’s just as quick but adds a fresher, more vibrant flavor—and it’s more budget-friendly, too. The pesto butter sauce is so versatile that I even used it on last week’s air fryer salmon, and it was a hit! This dish is perfect for busy weeknights when you want something tasty without the fuss.

Baked Salmon with Pesto Butter Sauce

Adapted from The Art of Jacques Pépin

2 skinless salmon fillets (about 5 oz. each)

¼ t. salt

¼ t. freshly ground black pepper

1 t. olive oil

1 T. butter, melted

2 T. basil pesto (homemade or store-bought)

Basil sprigs, for garnish

  Preheat your oven to 350°F and line a small baking sheet with aluminum foil.

Place the salmon fillets on the baking sheet. If one end is thicker, tuck the thinner belly portion underneath for even cooking. Sprinkle with salt and pepper, then drizzle with olive oil.

Bake for 6 to 8 minutes, or until the salmon is cooked to your preference. 

In a small bowl, mix the melted butter and pesto to create the sauce.

Transfer the salmon to a platter or individual plates, spoon the pesto butter sauce over the top, and garnish with basil sprigs. Serve immediately.

Serves 2

This recipe is a lifesaver for busy evenings, and the homemade pesto takes it to the next level. Try it with air fryer salmon for an even quicker twist!

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