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Crispy Pan-Seared Salmon with Pistachio Pesto Recipe

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4.2 from 1 review

This recipe features perfectly crispy pan-seared salmon fillets topped with a vibrant and flavorful pistachio pesto. The salmon is cooked skin-side down to achieve a crispy texture, then briefly seared on the other side to keep the center tender and moist. Finished with fresh basil and lemon wedges, this elegant yet simple dish comes together in just 25 minutes, making it ideal for a quick weeknight dinner or an impressive meal for guests.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon

  • 4 (6oz) salmon fillets, skin on
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp neutral oil (such as grapeseed, avocado oil, or vegetable oil)

Pistachio Pesto & Garnishes

  • 1 cup pistachio pesto (or your favorite pesto)
  • Fresh basil leaves, for serving
  • Lemon wedges, for serving

Instructions

  1. Dry the salmon: Place the salmon fillets skin side down on a paper towel-lined plate to dry. Let them sit for 5-10 minutes, then turn over and dry the other side for an additional 5-10 minutes. This step ensures crispy skin when cooking. Season both sides of each fillet evenly with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
  2. Pan-sear the salmon: Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat until shimmering hot. Add the salmon fillets skin side down. Cook undisturbed for about 4-5 minutes until the skin is crisp and the salmon easily releases from the pan. Carefully flip each fillet and continue cooking for approximately 3 minutes more until the internal temperature reaches 110-120°F (43-49°C) for medium-rare. Adjust cooking time for desired doneness; remember the salmon will continue to cook slightly after removal from heat.
  3. Assemble and serve: Transfer the cooked salmon to a serving platter. Spoon a generous portion of pistachio pesto over each fillet. Garnish with fresh basil leaves and lemon wedges on the side for squeezing. Serve immediately for the best texture and flavor.

Notes

  • Drying the salmon well before cooking is key to achieving crispy skin.
  • Use a neutral oil with a high smoke point like grapeseed or avocado oil for best results.
  • Cooking times may vary depending on fillet thickness and stove heat; use a thermometer for accuracy.
  • Pistachio pesto can be store-bought or homemade using pistachios, basil, garlic, olive oil, and Parmesan.
  • For a fully cooked salmon, cook a minute or two longer after flipping.
  • Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://recipeteach.com/crispy-pan-seared-salmon-with-pistachio-pesto-recipe/