Pesto Salmon
Inside: The busy cook’s hack to making sheet pan salmon with just 4-ingredients and grab my chef’s tips for cooking fish like a pro.
Pesto salmon is a delicious four-ingredient, 20-minute recipe you can easily scale according to your number of diners. It’s perfect for busy weeknights and fancy enough for company. Make this baked salmon with pesto tonight.
A recent survey of my readers confirmed that salmon is a staple protein in many people’s weekly dinner rotation. It’s easy to understand why. Salmon is healthy, easy to make and widely available, plus its fast cooking time makes it a no-brainer.
Everyone needs a few quick and easy recipes for nights when they don’t have time to cook, and this pesto salmon recipe is my ace in the hole.
It’s a simple sheet-pan-baked salmon crusted with basil pesto and parmesan breadcrumbs. It takes 5 minutes of prep and 15 minutes in the oven; the results are fantastic.
Now, if you’re new (or nervous) to cooking fish, I get it. It can be intimidating, overcooking, tearing the delicate flesh… so before you start, be sure to grab this FREE cheat sheet to help you cook fish with confidence.
Why you’ll love this recipe:
You’ll love this salmon with pesto because it’s a no-brainer and makes you a dinner hero.
- You only need four ingredients.
- It’s a delicious main course that’s also healthy.
- You can customize pesto salmon according to your diet/preferences.
- Pesto crusted salmon is great for busy weeknights.
- Kids can help prep the salmon with pesto from spreading the basil sauce to sprinkling on the breadcrumbs.
Ingredients for pesto salmon:
- Salmon Fillets – You can use fresh or frozen salmon fillets, preferably a fattier fish. If using frozen filets, thaw them first.
- Fresh Breadcrumbs—To make fresh breadcrumbs, Pulse a slice of bread or even a hot dog bun through a mini food processor. Avoid using dried breadcrumbs; they won’t give you the same light, crunchy crust as the fresh.
- Grated Parmesan Cheese – best from a chunk of real Parmigiano Reggiano, but you can use pre-grated cheese.
- Basil Pesto – store-bought is fine. Homemade is better.
How to make pesto-crusted salmon:
- Mix fresh breadcrumbs and grated parmesan cheese in a bowl.
- Slice the salmon into portions and transfer to a foil-lined sheet pan.
- Spoon your favorite pesto sauce over the fillets.
- Top with the parmesan breadcrumb topping.
- Bake the pesto salmon for 12-15 minutes in a preheated 400° oven.
Pro-Tips:
- Slice the salmon fillets into individual servings before assembling them for a more uniform appearance—Salmon flakes rather than slices after it’s baked.
- If using frozen fish filets, defrost them before assembling and baking. Pat them dry to remove excess moisture.
What type of pesto should I use for baked salmon?
You can use store-bought pesto for this recipe, but if you have homemade pesto in your fridge, you’ll want to use it. Fresh, homemade pesto tastes brighter and has a vibrant green color.
Here are four of my favorite homemade basil pesto recipes. Any of them would be good on this herb- and breadcrumb-crusted baked salmon.
Each pesto recipe will last in the fridge for up to 10 days, but they can also be frozen, so you’ve always got a stash of fresh pesto ready for this simple seafood dish.
Swaps and Variations:
- Taste your pesto before using it–if it has a milder flavor, season salmon fillets with salt and pepper before adding the fresh basil pesto.
- Make it gluten-free by using gluten-free breadcrumbs in the parmesan crust. Other gluten-free toppings include crushed potato chips, cornflakes or rice krispies.
- Make it dairy-free using a vegan pesto and parmesan substitute or nutritional yeast.
- Add some heat with ¼ teaspoon crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
- Roast cherry tomatoes on the same tray as the baked pesto salmon recipe. The tomatoes will burst, and the juices create a fresh tomatoey sauce that can be served over orzo or couscous.
- Swap panko crumbs for fresh breadcrumbs for an ultra-crunchy topping.
- For smaller appetites, slice a salmon filet into 4-ounce servings.
- Salmon and pesto sauce is a great combination, but you can also swap it for a sun-dried tomato pesto or black olive tapenade for a twist.
FAQs
Salmon is prized for its health benefits, and while farmed salmon is good, wild Coho, Sockeye, or Atlantic salmon is even better, with:
Omega-3 fatty acids have been shown to reduce blood pressure, lower inflammation, and reduce cancer risk.
Selenium (good for your bone health and reducing thyroid disease).
Potassium (reduces blood pressure and your risk for stroke).
B Vitamins and folic acid (All B Vitamins work together providing optimal functioning of the brain and nervous system).
See this article for even more health benefits.
Simple baked salmon seasoned with herbs, olive oil and lemon is a healthy preparation. This pesto salmon recipe has about 400 calories, only nine carbohydrates and 38 grams of protein per serving, so it’s pretty healthy.
The key is not to overcook the fish. A moderate temperature (375°-400°F) and quick cooking time will ensure moist salmon.
This recipe can easily be halved, doubled or tripled, depending on the size of your crowd. Each salmon fillet needs about 1½ tablespoons of basil pesto and 1½ tablespoons of breadcrumbs and parmesan cheese.
Storage Tips:
- If you have leftovers of the basil pesto salmon, they can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Although we prefer the salmon pesto recipe when it’s freshly made because the parmesan crumb crust stays crunchy, leftovers can be reheated in the oven with good results.
- Reheat uncovered on a foil-lined sheet pan in a 350° oven for 8-10 minutes, just until the fish is warmed through.
- You can microwave in 30-second bursts until hot, but the crust won’t have the same crunchy texture.
What goes well with salmon?
- Summer Squash and Courgette Salad with Pesto
- Garlic Green Beans Recipe
- Ultimate Mac and Cheese
- Steamed couscous
- Tomatoes Provencal
- Brown Butter Mashed Potatoes
- Buttered Egg Noodles or Orzo Pasta
- Roasted Garlic Mashed Cauliflower
- Steamed white or brown rice
- Creamy Dijon Asparagus
- Duck Fat Roasted Potatoes
More salmon and smoked salmon recipes you’ll love:
Pesto Salmon
SPECIAL EQUIPMENT:
- mini food processor
- ¼ sheet pan
INGREDIENTS:
- 24 ounces salmon fillets (4 6-ounce fillets) you can use skin-on or skinless
- 6-7 tablespoons pesto
- ⅓ cup fresh breadcrumbs
- ⅓ cup freshly grated parmesan cheese grate with a microplane grater if possible.
DIRECTIONS:
- Preheat the oven to 400°. Place a piece of tin foil on a rimmed baking sheet and spray with vegetable spray.
- Lay the salmon fillets on the baking sheet so they don't touch. Spoon 1½ tablespoons of basil pesto over each fillet and spread it with the back of a spoon or knife so it's lightly coated with the herb sauce.
- Combine the breadcrumbs and parmesan cheese in a small bowl. Top the salmon fillets with the breadcrumb mixture.
- Cook the salmon for 12 minutes for medium and up to 15 minutes to cook through.
RECIPE VIDEO:
NOTES:
- Depending on how thick your fillets are can determine how long you want to cook them. If they are more than an inch thick, a little longer cooking time may be warranted. If they’re very thin, it may require less.
- Carryover cooking is when the dish continues to cook even after being removed from the oven. This happens with proteins like meat, poultry and and seafood. Fish will continue to cook even after it comes out of the oven, so I usually bake the pesto salmon for no more than 12 or 13 minutes for moister flesh.
NUTRITION:
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Wow! So simple, so delicious. My new go-to for salmon. It came out perfectly.
Wonderful.., I used panko for the breadcrumbs. I will definitely be making this again!!