Seared Salmon Fillets with Pistachio Basil Butter

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!

The step by step photo instructions:

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.

When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

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Salmon Fillets with Pistachio Basil Butter

Renee Goerger

This recipe for Seared Salmon Fillets with Pistachio Basil Butter is elegant enough for company, and yet easy enough for a busy weeknight.

5 from 1 vote

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Prep Time 6 minutes mins

Cook Time 10 minutes mins

Total Time 16 minutes mins

Course Fish and Seafood

Servings 4 servings

Calories 227 kcal

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• Preheat oven to 375-degrees Fahrenheit.
• Rough chop the pistachios and set aside.
• Preheat a large skillet on medium/high heat.
• Dry the salmon fillets with paper towels and season them with salt and pepper to taste.
• Add the canola oil to the skillet and immediately add the fish fillets.
• Sear the salmon on both sides (approximately 3 minutes per side).
• Remove the salmon to a plate and reduce the heat to the skillet to low.
• Add the butter to the skillet along with the chopped pistachios, red pepper flakes and lime juice.
• Stir the skillet ingredients to combine.
• Return the salmon back to the skillet and place the skillet in the oven for approximately 5 minutes.
• Remove the skillet from the oven and spoon the butter and pistachio sauce over the fish.
• Garnish with basil leaves and serve hot.

Notes

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)

Nutrition

Serving: 1servingCalories: 227kcalCarbohydrates: 2gProtein: 2gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mgSodium: 140mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 673IUVitamin C: 1mgCalcium: 15mgIron: 0.4mg

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