For the past three weeks I’ve been fortunate to find wild sockeye salmon at my local Costco. Sockeye is my favorite for its bold flavor and firm texture. Sometimes I keep it simple—salt, pepper and a short bake—but recently I tried a recipe a friend shared from People Magazine that marinates the salmon and serves it with a basil-walnut pesto. The salmon is marinated in olive oil, lemon juice, honey, garlic and salt, then baked and topped with a vibrant pesto. The fish turns out tender and succulent while the pesto adds a bright, nutty finish. The pesto works well with any salmon variety, and leftover pesto is great on pizza or stirred into pasta.
Cooking Tips for Perfectly Baked Salmon
Start by letting the salmon sit at room temperature for 15–20 minutes so it cooks evenly. Line your baking pan with parchment paper or foil for easy cleanup and to prevent sticking. Avoid overcooking: bake at 350°F (175°C) for about 10–12 minutes for 4-ounce fillets, or roughly 12–15 minutes per inch of thickness at 375°F if you prefer that method. The fish is done when it flakes easily with a fork or reaches an internal temperature of 145°F (63°C). While baking, you can baste the fillets once or twice with the reserved marinade to keep them moist. For a golden finish, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
Serving Suggestions and Pairings
This baked marinated salmon pairs beautifully with fresh, simple sides. A crisp green salad—arugula, baby spinach, or mixed greens with a light vinaigrette—balances the richness of the fish. Roasted vegetables like asparagus, zucchini, Brussels sprouts or bell peppers work well when tossed with olive oil, salt and pepper. For grains, quinoa or couscous absorb the pesto and juices nicely; creamy risotto makes the meal more indulgent. A chilled Sauvignon Blanc complements the lemon and herb flavors; for a non-alcoholic option try sparkling water with lemon. Leftover salmon is excellent flaked over salads, folded into sandwiches, or mixed into pasta or grain bowls.
Frequently Asked Questions
What can I substitute for walnuts in the pesto?
Pine nuts make a classic substitute with a similar richness. For a nut-free option, try sunflower seeds or pumpkin seeds—they add texture and a pleasant flavor.
How should I store leftover pesto?
Keep pesto in an airtight container in the refrigerator for up to a week. For longer storage, freeze pesto in ice cube trays or small containers; thaw portions as needed.
Can I marinate the salmon overnight?
Marinating for a few hours enhances flavor, but avoid marinating overnight. The lemon juice is acidic and can start to break down the fish, leaving a mushy texture if left too long.
What side dishes pair well with the baked salmon?
Roasted asparagus, Brussels sprouts, or a bright green salad are great choices. Quinoa, couscous or mashed potatoes also pair nicely for a more substantial meal.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and the flesh is opaque. An internal thermometer should read 145°F (63°C) at the thickest part.
Baked Marinated Salmon Fillet with Basil Walnut Pesto
Liza Agbanlog
35 mins
10 mins
45 mins
Main Course
Mediterranean
4 servings
685 kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 cup lemon juice
- 2 tablespoons honey
- 4 garlic cloves chopped
- 1 teaspoon salt
- 4 4-oz salmon fillets
Basil-Walnut Pesto
- 2 cups chopped fresh basil
- 3 garlic cloves
- ½ cup walnut pieces
- ½ cup grated Pecorino-Romano cheese
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- ¾ cup olive oil
Instructions
- Pour the olive oil, lemon juice, honey, garlic and salt into a resealable plastic bag. Add the salmon fillets and marinate for 20 minutes in the refrigerator.
- Make the pesto by combining basil, garlic, walnuts, Pecorino-Romano, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, then stream in the olive oil until emulsified and smooth. Set aside.
- Remove the salmon from the marinade and arrange on a baking pan lined with foil or parchment. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the fish flakes easily with a fork.
- Serve the salmon topped with basil-walnut pesto alongside your favorite vegetables.
- Enjoy!
Notes
Nutrition
baked salmon, easy recipe, healthy dinner, pesto, seafood
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