Bake:
Preheat oven to 375°F. Place salmon on a parchment-lined baking sheet with the butter dollop on top. Bake for 16–18 minutes, depending on thickness, until the fish is cooked through.
Grill:
Preheat grill to medium heat. Place salmon on clean, oiled grates or on foil with the butter dollop on top. Grill for 12–15 minutes with the lid closed, until cooked through.
Skillet:
Heat a nonstick or lightly oiled skillet over medium heat. Place salmon in the pan and top with the pesto butter. Cook for 4–5 minutes, then flip and cook an additional 4–5 minutes, depending on thickness, until fully cooked. As the butter melts, spoon it over the salmon while it cooks.
Air Fryer:
Preheat air fryer to 375°F. Place salmon in the basket with the butter dollop on top. Cook for 10–12 minutes, or until opaque and cooked through.
Serving Suggestion:
Roasted baby potatoes or a crisp green salad.