This pan-seared salmon with almond basil pesto is a restaurant-quality dish that is easy and fast to make at home.
Growing up in the Pacific Northwest, I’ve always had a deep love of salmon. My dad would take me fishing, and I’d help him catch, clean, and cook the fish.
To this day, there is something so special about salmon. It’s a stunning fish: bright and vibrant in color, meaty and juicy, and full of delicious flavors.
There are many ways to cook a salmon. We love to grill salmon (try this Grilled Salmon with Lemon and Herbs recipe). It’s also fantastic to bake in the oven, as in this Sheet Pan Salmon with Vegetables recipe.
One of the fastest and most flavorful ways to cook salmon? Pan-seared on a cast-iron skillet.
Table of Contents
Pan-Seared Salmon with Almond Basil Pesto
Premier Catch sent me some Wild King Salmon to try recently. I’ve been making this dish for a while and decided to make it with the salmon they sent. Holy moly, it was crazy delicious!! The salmon was so fresh. The fillets were thick and juicy, and everything was packaged beautifully and arrived super fresh.
Tools & Equipment
To make this dish, you’ll need:
A food processor – Any food processor that’s in the range of 8 to 10 cups will work.
A heavy bottom skillet or cast-iron skillet – this helps you get a beautiful sear on the salmon.
Ingredients
Salmon – whenever possible, use wild-caught salmon. Most Pacific salmon that you find will be wild salmon; almost all Atlantic salmon is farmed. The taste of wild salmon is far superior.
Olive Oil – Use your favorite extra-virgin olive oil.
For the pesto, you’ll need:
Basil – the key to that bright, zesty, herby flavor
Parsley – for an extra hit of fresh herbs
Garlic – adds a nice depth of flavor
Almonds – use whole almonds. You’ll love the crunch that almonds bring to pesto! Not to mention, almonds are packed with healthy fats, fiber, protein, magnesium, and vitamin E. Almonds are also said to help lower cholesterol, blood sugar, and blood pressure.
Olive Oil – use your favorite extra-virgin olive oil again here for the pesto.
Salt and Pepper – be sure to season to taste. I prefer to use kosher salt for the salmon and the pesto.
How to make this recipe
- Add oil to a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper. Once the oil is hot, slowly place the salmon filets, skin side down, onto the pan. Let it cook without moving it for about 5 minutes, until the bottom gets a nice crisp crust.
- After 5 or 6 minutes, gently flip the filets over and cook for another 2 to 4 minutes, just until the salmon is fully cooked. Transfer salmon to plates and set aside.
- In a food processor, add the basil leaves, parsley, garlic, and almonds. Process, and while the ingredients are mixing, pour in the olive oil through the top of the food processor. Season with salt and pepper and process. Taste, add more salt and pepper if needed, then spoon on top of the salmon and serve.
What to serve with salmon
This salmon goes well with many side dishes, including:
It’s also delicious on a bed of brown rice, couscous, or quinoa!
Wine pairings for salmon
Two classic wine pairings for salmon are Chardonnay and Pinot Noir. No surprise, as both are the flagship wines of the Pacific Northwest, where wild salmon often comes from.
Recipe FAQs
Look for a vibrant pink color without any darkening around the edges. Salmon should be firm to the touch, and have a normal seafood smell; it shouldn’t smell too “fishy.”
Yes! It’s easy to double this recipe to feed four people. You want to make sure you don’t overcrowd the pan. So if you’re doubling the recipe, you will likely need to cook your salmon in two batches, to ensure that each fillet has sufficient room around it while it cooks.
More Salmon Recipes
- Sheet Pan Salmon and Vegetables
- Grilled Salmon with Lemon & Herbs
- Smoked Salmon Artichoke Dip
- Salmon with Asparagus, Carrots, and Peas
More Pesto Recipes
Pan-Seared Salmon with Almond Basil Pesto
Ingredients
- 2 salmon filets with skin on, about 3 to 4 ounces each
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Pesto
- 1 cup torn basil leaves
- ½ cup parsley
- 3 garlic cloves
- ⅓ cup whole almonds
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Add oil to a large skillet over medium-high heat. Season the salmon on both sides with salt and pepper. Once the oil is hot, slowly place the salmon filets, skin side down, onto the pan. Let it cook without moving it for about 5 minutes, until the bottom gets a nice crisp crust.
- After 5 or 6 minutes, gently flip the filets over and cook for another 2 to 4 minutes, just until the salmon is fully cooked. Transfer salmon to plates and set aside.
- In a food processor, add the basil leaves, parsley, garlic, and almonds. Process, and while the ingredients are mixing, pour in the olive oil through the top of the food processor. Season with salt and pepper and process. Taste, add more salt and pepper if needed, then spoon on top of the salmon and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a great way to serve salmon! I love the flavors you get from the pesto. It’s my new favorite way to eat salmon.
This salmon was so moist and flavorful we just loved it will make it again!
Loved it! So easy to make and what a lovely restaurant-quality dish! Pesto was absolutely divine! Will definitely be making this again soon :)
This salmon looks perfectly cooked and that pesto looks amazing.