Basil Salmon

This basil salmon recipe is delicious and easy to execute. It’s a fantastic weeknight dinner when you want to whip up something tasty and nutritious but don’t want to spend too much time in the kitchen. The salmon is topped with a homemade pesto to highlight the fantastic flavor combination of fresh basil and salmon. Then, it’s roasted in the oven to create an elegant, healthy fish dinner that’s ready in 30 minutes or less.

Ingredients for Basil Salmon

• Salmon fillets: There are several types of salmon to choose from. We recommend getting the highest-quality salmon you can afford—like wild-caught sockeye or chinook (aka king salmon). 
• Homemade pesto: This homemade pesto is made with fresh basil, olive oil, garlic, pepper, lemon juice, salt and shredded Parmesan cheese. The smooth paste coats the salmon fillets as they bake in the oven.

Directions

Step 1: Make the pesto

Suzan Najjar for Taste of Home

Combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon of the Parmesan cheese in a food processor. Cover and process until finely chopped.

Editor’s Tip: Layer the ingredients in the food processor and stir in the oil rather than blending everything all at once. This will create a creamier sauce.

Step 2: Prep the salmon

Suzan Najjar for Taste of Home

Place the salmon in a greased 13×9-inch baking dish. Spread 2 tablespoons of pesto over the fillets. Cover and refrigerate the remaining pesto for another use.

Step 3: Bake the salmon

Suzan Najjar for Taste of Home

Bake the salmon, uncovered, at 400°F for 20 to 22 minutes or until the fish flakes easily with a fork. Sprinkle the fish with the remaining cheese. Bake for two to three minutes longer or until the cheese is melted.

Suzan Najjar for Taste of Home

Basil Salmon Variations

• Top with roasted cherry tomatoes: Roasted cherry tomatoes go really well with this dish, especially if you plan on serving it with pasta.
• Pan-sear the salmon: Instead of baking the fish, try making pan-seared salmon in a skillet. A cast iron skillet gives the fish a nice crust and helps prevent it from drying out. Add the basil pesto as a fresh garnish just before serving.
• Change the herbs: Though pesto is traditionally made with basil, feel free to make parsley pesto or swap in dill instead.
• Serve with lemon wedges: Dousing the salmon with fresh lemon once it’s been cooked is a great way to brighten all the flavors of this dish.

How to Store Basil Salmon

Store any leftover basil salmon in an airtight container in the fridge. Make sure to let the salmon cool slightly before storing it, but don’t let it sit too long. Letting fish sit at room temperature for more than two hours makes it susceptible to bacteria.

How long does basil salmon last?

Basil salmon will last up to three days when stored in the refrigerator.

Basil Salmon Tips

Suzan Najjar for Taste of Home

Do you need to remove the salmon skin before baking it?

You don’t need to remove the salmon skin before baking it. In fact, leaving the skin on helps the salmon to cook more evenly and retain its juices, so we’d recommend leaving it intact. If you don’t want to eat salmon skin (yes, it’s edible!), you can remove it just before serving.

What pairs well with salmon and basil?

We love serving salmon and basil with lemon-butter new potatoes, lemon rice pilaf or a leafy green salad. It would also be delicious served over linguine or angel hair pasta recipes.

How do you use leftover pesto?

The sky’s the limit when it comes to leftover pesto. Truly, this sauce makes nearly everything taste better! Some of our favorite pesto recipes include using it as a pizza topping, stirring it into soup or drizzling it over roasted vegetables.