This recipe for Seared Salmon Fillets with Pistachio Basil Butter is elegant enough for company, and yet easy enough for a busy weeknight.
I cannot take credit for this fabulous recipe for these seared salmon fillets, although I sure wish I could. This recipe comes from a cookbook called The Quick Six Fix – 100 No-Fuss, Full-Flavor Recipes – by Stuart O’Keeffe. He’s a cutie, don’t you think? And, if you could only hear his Irish accent! *swoon*
I’ve been wracking my brain trying to remember where I first saw Stuart on TV. I remember it was some cooking reality show (one of my weaknesses) involving caterers (I think), but the rest escapes me. If anyone out there remembers, please put me out of my misery and let me know in the comment section. I will be forever grateful.
But now, back to the recipe…
My husband and I LOVED this recipe! I don’t cook salmon very often, although we both do like it. So when I saw this particular recipe on page 98, and it also called for pistachios (another HUGE weakness in my life), I knew this was the recipe I had to try first. And, if you can believe this, I didn’t make any changes to Stuart’s original recipe except that I added more pistachios than what the cookbook suggested. Because, pistachios! 🙂
I recommend using a cast iron skillet for searing the salmon fillets, but if you don’t have one, please don’t let is detour you from making this recipe. That said, you will need a skillet that is oven-safe because once you sear the salmon on the stove top, the remainder of the cooking is done in the oven (as per the cookbook instructions). However, you can always add the salmon to a different oven-proof dish, and that will work too. I’ve got your back!
This recipe for Seared Salmon Fillets with Pistachio Basil Butter is pretty straight forward as far as instructions, but here are a few step-by-step photos to help you along the way, if needed:
Rough chop or crush shelled pistachios. Dry the salmon fillets on paper towels. Assemble all ingredients; canola oil, crushed pistachios, butter, lime, red pepper flakes, fresh basil leaves, salt, pepper, and salmon fillets
Season the salmon with salt and pepper. Sear the salmon on both sides in the canola in a large, hot skillet. Remove the salmon to a plate. Melt the butter. Add the pistachios, red pepper flakes, and lime juice.
Stir to combine all the ingredients. Return the fillets back into the skillet and put the skilled in a preheated 375 degree oven for 5 minutes. Remove the skillet from the oven and spoon the pistachio butter over the fillets. Garnish with chopped, fresh basil leaves and serve.
- 4 6 ounce salmon fillets
- 1 tablespoon canola oil
- ¼ cup shelled pistachios rough chopped
- juice of 1 lime
- ½ teaspoon dried chili flakes
- salt and pepper to taste
- 6 tablespoons butter softened
- 8 fresh basil leaves roughly chopped
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Preheat oven to 375 degrees
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Rough chop the pistachios and set aside.
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Preheat a large skillet on medium/high heat.
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Dry the salmon fillets with paper towels and season them with salt and pepper to taste.
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Add the canola oil to the skillet and immediately add the fish fillets.
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Sear the salmon on both sides (approximately 3 minutes per side).
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Remove the salmon to a plate and reduce the heat to the skillet to low.
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Add the butter to the skillet along with the chopped pistachios, red pepper flakes and lime juice.
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Stir the skillet ingredients to combine.
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Return the salmon back to the skillet and place the skillet in the oven for approximately 5 minutes.
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Remove the skillet from the oven and spoon the butter and pistachio sauce over the fish.
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Garnish with basil leaves and serve hot.
Tools and equipment:
Large oven-proof skillet OR large skillet and oven-proof dish
Spatula or fish turning tool
Meat mallet and Zip lock bag (for crushing pistachios)
OR Cutting board and Chef's knife (for chopping pistachios and basil)
Since this post is coming from an actual cookbook, I think it’s only fitting that I coordinate this recipe with these Cookbook Junkies hand painted apron and book bags that I’m proudly partnering with my friend Jenny on. Jenny is the owner/administrator of the wildly popular Cookbook Junkies page on FB, and she is also the author of The Cookbook Junkies website where she reviews and cooks from some of the most popular cookbooks in the marketplace, in addition to shining a bright spotlight on cookbooks that may not be as well known, but with Jenny’s recommendation and clout in the cookbook world, will be.
The Cookbook Junkies book bags and aprons are available in my shop on Etsy and each item is available in either black or white fabric. If you’re a fan or a member of The Cookbook Junkies then these items are must-haves for use in your home kitchen or to carry your precious cookbook cargo. If I can answer any questions for you, or if you’d like a price quote on a custom hand painted fabric item, please don’t hesitate to email me: info@kudoskitchenbyrenee.com
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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- 3Shares
That dish looks great! Thank you!
My pleasure!!! 🙂
What a wonderful dish!! AND that butter…Wow!!
Everything’s better with butter, and pistachio butter is even better! Thanks, Katerina!
What a great salmon dish! YUM!
I agree, Brandy. Chef Stuart O’Keeffe really knows his stuff.
What a lovely looking dish! I have a weakness for pistachios, too, so I’m sure I’d devour this! Great that you’ve added step-by-step photos — always helpful!
Thanks so much, Patricia! I love adding the step-by-step photos because I think they may be really helpful for those who need the visual. I tend to be a visual learner so that’s why I do it!
Wow! I’m all over that pistachio basil butter! Looks amazing!
Right? It’s amazing, Justine!
This sounds so tasty, and I love that it’s fairly easy!
Thanks, Dee. It’s VERY easy. Anyone could make this recipe and be successful!
What a gorgeous salmon dish! We eat pistachios by the handful here and I can imagine they add wonderful flavor to the fish.
I do too, Dara. They are one of my many favorite nuts.
I’ve never met a salmon I didn’t like…and the pistachios on this sound amazing!