Salmon Milano
"The deli's most elegant offering, recreated at home where nobody's reaching over you for a sample."
The Game Plan
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Let butter soften at room temperature for about 15 minutes. You want it pliable, not melted — think frosting consistency.
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Mix softened butter with pesto, minced garlic, sun-dried tomatoes, and red pepper flakes (if using) until well combined. This is your compound butter, and it's the backbone of the whole dish.
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Thaw salmon fillets if frozen — overnight in the fridge is the move, but a sealed bag in a bowl of cold water works in about 30 minutes. Never microwave-thaw salmon unless you enjoy rubbery fish.
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Pat fillets very dry with paper towels. This matters more than you think. Wet fish steams instead of roasting, and nobody wants steamed Milano.
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Season fillets generously with salt and pepper on both sides.
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Place skin-side down on a parchment-lined baking sheet, spacing them a couple inches apart so the heat circulates evenly.
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Top each fillet with a generous spoonful of the pesto butter mixture, spreading it evenly across the surface. Don't be precious — really pile it on.
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Bake at 400°F for 15-18 minutes until the salmon flakes easily with a fork and the pesto butter is bubbling and fragrant.
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Remove from oven, squeeze fresh lemon juice over the top, and garnish with torn basil leaves.
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Let rest for 2 minutes before serving — this lets the juices settle back into the fish.
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Serve over rice, mashed potatoes, or with a simple arugula salad. The pesto butter doubles as the dressing.
