Seared Salmon with Pistachio Pesto

4.8

(4)

4 Reviews

Dress up seared salmon fillets with a bright pistachio pesto to make them dinner party–worthy.

Hunter Lewis

Published on May 20, 2024

Tested by

Marianne Williams

SEARED SALMON WITH PISTACHIO PESTO on a white plate — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

15 mins

Total Time:

25 mins

Servings:

Add this to your go-to recipes for an easy dinner to serve guests. Searing salmon in a hot cast-iron or carbon steel skillet gives it a flavorful crust, which contrasts beautifully with the tender flesh. The pistachio pesto is inspired by a recipe by 1999 F&W Best New Chef Suzanne Goin. It’s a surprising combination of flavors — nutty pistachios, cool mint, spicy ginger and chile, bright lime zest, salty Pecorino Romano cheese — and makes for a versatile sauce to serve with grilled poultry and roasted vegetables.

If you want to splurge, use nuts from Santa Barbara Pistachio Company for the pesto. They produce the best and greenest pistachios grown domestically.

Frequently Asked Questions

Can I freeze pesto?

Yes, pesto freezes very well. Freeze it in an airtight container for up to 6 months. Alternatively, freeze it in the wells of an ice cube tray, then transfer the frozen cubes to a ziplock freezer bag to have smaller portions of pesto that you can reach for as you need them.
Can I make pesto in a food processor?

The pesto can be made in a mini or regular food processor, as well as a mortar and pestle, but chopping by hand is really easy and makes for a rustic, homemade look and feel.

Notes from the Food & Wine Test Kitchen

You can find Santa Barbara pistachios online at santabarbarapistachios.com.

Suggested pairing

Try a brisk, citrus-scented Sauvignon Blanc, such as Cuvaison Carneros.

Make ahead

The pesto can be stored in an airtight container in the refrigerator for up to three days.

Cook Mode (Keep screen awake)

Ingredients

1 (2-pound) center-cut, skin-on salmon fillet (about 1 3/4 inches thick)
1/4 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1 cup packed fresh mint leaves, chopped
1/4 cup toasted unsalted pistachios (such as Santa Barbara Pistachio Company), chopped
3 tablespoons parmesan cheese
1 small jalapeño chile or red Fresno chile, seeded and finely chopped (about 1 tablespoon)
1 tablespoon grated lime zest (from 2 limes)
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 teaspoon)
1 medium garlic clove, finely grated (about 1/2 teaspoon)
3/4 cup plus 1 tablespoon extra-virgin olive oil, divided

Directions

Sprinkle salmon with pepper and 1/4 teaspoon salt; set aside. Stir together mint, pistachios, cheese, chile, lime zest, ginger, and garlic in a small bowl. Stir in 3/4 cup oil; sprinkle with remaining 1/2 teaspoon salt. Set pesto aside.
Heat a large cast-iron or carbon steel skillet over high. Add remaining 1 tablespoon oil. Once oil shimmers and begins to smoke, add salmon, flesh side down; cook until edges of salmon are golden brown and begin to form a crust, about 4 minutes. Using a large spatula, flip salmon skin side down; reduce heat to medium, and cook salmon to desired degree of doneness, 10 to 12 minutes for medium. (A thermometer inserted into the thickest portion of fish will register 120°F to 125°F.) Transfer salmon to a platter, and let rest 5 minutes. Serve with pesto.

Originally appeared in Food & Wine magazine, June 2024