This crispy pesto salmon recipe tastes straight out of a gourmet restaurant but is an easy recipe that anyone can make in under 30 minutes! It’s made with wild caught Alaskan salmon cooked to tender, crispy perfection and completed in a creamy basil sauce topped with a dash of lemon. So delicious! Serve this crispy pesto salmon with my Creamy Garlic Mashed Potatoes or Basil Roasted Vegetables and you’ve got yourself the perfect meal!
Why You’ll Love This Recipe
Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Rich and Flavorful: The combination of pesto, lemon, and cream creates a sauce that’s both rich and refreshing.
Healthy and Nutritious: Salmon is packed with omega-3 fatty acids and protein, making this dish both delicious and good for you.
Versatile: This recipe works well with other types of fish, or even chicken, for a different take on the dish.
Crispy Pesto Salmon Video
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Our Crispy Pesto Salmon Ingredients
Salmon: I’m only making two pieces because it was for me and my husband but you can definitely make up to 6 pieces; there is plenty of sauce. I like to use wild caught salmon which has a deeper reddish hue. Not only is it better for you but you can taste the difference. I keep the skin on my salmon to retain salmon’s many nutrients and healthy oils. Omega 3s help with anti-aging and offer so many great benefits!
Pesto: I’ve included how to make my quick and easy pesto recipe in the recipe below but you can also pick up a jar of basil pesto at the store to save time. I highly recommend making your own because it’s easy and you can definitely taste the difference. I like to make large batches and freeze them in ice cube trays for future use.
Heavy cream: Sometimes this is called heavy whipping cream at your local store.
Chicken broth: I like to use roasted chicken bouillon dissolved in water but if you are watching your salt intake you can opt for a low sodium chicken broth.
Cornstarch: This helps make the dish a tad bit healthier by thickening the sauce without more heavy cream.
Lemon juice: Make sure to use freshly squeezed lemon juice.
Substitutions and Variations
Salmon: You can substitute with another type of fish like trout or even use chicken breast.
Pesto: If you’re not a fan of pesto, try using a sun-dried tomato spread or a garlic-herb butter instead.
Heavy Cream: For a lighter option, use half-and-half or a dairy-free alternative like coconut cream.
Red Pepper Flakes: If you prefer less heat, reduce or omit the red pepper flakes.
What to Serve with Pesto Salmon
Roasted Vegetables: A mix of roasted asparagus, zucchini, and bell peppers would complement the rich flavors of the salmon.
Rice or Quinoa: These grains will soak up the creamy sauce beautifully.
Cauliflower Mash: For a low-carb option, serve the salmon over creamy cauliflower mash.
Frequently Asked Questions (FAQ)
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly fine. However, homemade pesto will provide a fresher taste.
What’s the best type of salmon to use?
Wild-caught salmon is ideal for this recipe due to its rich flavor and firm texture.
Can I substitute the heavy cream with something else?
You can use half-and-half or even a dairy-free alternative like coconut cream, though the flavor will slightly differ.
How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. If you’re using a thermometer, the internal temperature should reach 145°F (63°C).
Crispy Pesto Salmon
Ingredients
Salmon
- 2 wild caught salmon filet or 3 lb skinless or skin on
- ½ cup of pesto recipe below if you want to make your own
- ½ lemon
- ½ cup heavy cream
- 1 cup chicken broth
- 2 tbsp cornstarch
- 1/4 tsp red pepper flakes
Pesto
- 2 cups fresh basil leaves no stems
- 2 tbsp pine nuts
- 1/2 tsp of salt
- 1 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
Instructions
Salmon
- Heat your oil and butter in a pan. Make sure to heat well so that you can form that crispy crust on your salmon.
- Add in your salmon and cook for 5 minutes or until a crisp crust forms.
- Flip it over and cook for another 5 minutes and then set aside.
- Remove the oil from the pan and add in your heavy cream, chicken stock and cornstarch mixture, the red pepper flakes, and your lemon juice. Let this simmer for about 5 minutes or until the sauce thickens.
- Add in your salmon and cook for an additional 5 mins or until your desired doneness. I like mine medium, which was roughly 5 mins.
Pesto
- In a food processor, add in all your ingredients except the olive oil and combine.
- Slowly add in your olive oil, combining in between.
- Your final product should look like this.
