For three consecutive weeks now, I have been lucky to be able to purchase wild sockeye salmon at our local Costco. Of all the types of salmon, sockeye is my favorite because of its strong flavor and firm texture. A couple of times, I simply seasoned it with salt and pepper and baked it. But last week, my friend at work had given me a salmon recipe she got from People Magazine. So I used this recipe to cook the sockeye salmon that I bought. The salmon pieces were first marinated in olive oil, lemon juice, honey, garlic and salt. It was then baked and served with a basil-walnut pesto. The salmon was tender and succulent while the pesto was tasty, together they were incredibly delicious! I am sure the pesto is good with any type of salmon. I have already planning what to do with my left-over pesto… use it for pizza. 😀
Cooking Tips for Perfectly Baked Salmon
To ensure your salmon turns out perfectly, start by letting it come to room temperature before cooking. This helps it cook evenly. When preparing your baking dish, consider lining it with parchment paper. It makes cleanup a breeze and prevents sticking. For the best flavor and texture, avoid overcooking the salmon. A general rule is to bake it for about 12 to 15 minutes per inch of thickness at 375 degrees Fahrenheit. Use a fork to check for flakiness, which signals that it’s done. If you have a meat thermometer, aim for an internal temperature of 145 degrees Fahrenheit. This keeps the fish moist and tender. While the salmon is baking, baste it with the marinade a couple of times. This adds flavor and moisture. For an extra touch, you can broil the salmon for a minute or two at the end of cooking to give it a nice golden finish. This simple technique enhances both the appearance and taste of the dish.
Serving Suggestions and Pairings
Serving your baked marinated salmon with the right sides can elevate the meal. Consider pairing it with a light salad, such as arugula or spinach, tossed with a simple vinaigrette. The freshness balances the richness of the salmon. Roasted vegetables work well too. Think asparagus, zucchini, or bell peppers drizzled with olive oil and seasoned with salt and pepper. If you want a heartier side, quinoa or couscous can provide a nice base. They soak up the flavors of the pesto beautifully. For a more substantial meal, serve the salmon over a bed of creamy risotto. Don’t forget about drinks. A crisp white wine like Sauvignon Blanc complements the flavors nicely. If you prefer non-alcoholic options, a sparkling water with a slice of lemon can be refreshing. Leftover salmon also makes for a delightful lunch. Flake it over a salad or make a salmon sandwich with some fresh bread and your favorite toppings.
Frequently Asked Questions
What can I substitute for walnuts in the pesto?
Pine nuts are a great alternative if you want a similar flavor and texture. If you’re looking for something nut-free, try using sunflower seeds or even pumpkin seeds for a fun twist.
How should I store leftover pesto?
Store leftover pesto in an airtight container in the fridge. It should stay fresh for about a week, but if you want to keep it longer, consider freezing it in ice cube trays for easy use later.
Can I marinate the salmon overnight?
Marinating the salmon overnight can enhance the flavor, but be careful not to go too long. A few hours is usually perfect, as the acidity from the lemon juice can make the fish mushy if left too long.
What side dishes pair well with the baked salmon?
Roasted vegetables like asparagus or Brussels sprouts complement the salmon nicely. You could also serve it with a light salad or some fluffy quinoa for a balanced meal.
How do I know when the salmon is done cooking?
Check for flakiness with a fork, and if it flakes easily, it’s ready. If you have a meat thermometer, aim for an internal temperature of 145 degrees Fahrenheit for perfectly cooked salmon.
Baked Marinated Salmon Fillet with Basil Walnut Pesto
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 salmon fillets and marinate for 20 minutes in the fridge.
- Meanwhile, prepare the pesto by placing basil, garlic, walnuts, cheese, lemon juice, salt and pepper in a blender or food processor. Process until coarsely chopped, then gradually add oil in a slow, steady stream, until emulsified and smooth. Set aside.
- Remove the salmon pieces from the marinade and transfer on a baking pan lined with foil. Bake at preheated 350°F oven for 10-12 minutes or until fish flakes easily with a fork.
- Serve with basil walnut pesto and your favorite vegetable.
- Enjoy!
Notes
Nutrition
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