Pesto Salmon
Pesto salmon is a delicious four-ingredient, 20-minute recipe you can easily scale according to the number of diners you have. This recipe is 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 you 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.
Table of Contents
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 on 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 – Pulse a slice of bread or even a hot dog bun through a mini food processor to make fresh breadcrumbs. 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 together in a bowl.
- Slice the salmon into individual 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’ve got a 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.
Variations:
- Taste your pesto before using. If it’s got 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, crushed corn flakes or rice krispies.
- Make it dairy-free using a vegan pesto and parmesan substitute or nutritional yeast.
- Add ¼ teaspoon crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
- Roast a cup or two of 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 for reducing blood pressure, lowering inflammation and reducing 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°) and quick cooking time will ensure moist salmon.
This recipe can easily be halved, doubled or tripled, depending on the size of your crowd. For each salmon fillet, you need about 1½ tablespoons of basil pesto and 1½ tablespoons of breadcrumbs and parmesan cheese.
Storage Tips:
We like the salmon pesto recipe when it’s freshly made because the parmesan crumb crust is crunchy, and the fish is moist and tender.
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. Reheat in a 350° oven for 8-10 minutes or microwave in 30-second bursts until hot.
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 recipes you’ll love:
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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:
NUTRITION:
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This was delicious. Will definitely make it again.
Made this and it was absolutely outstanding! I baked at 300 degrees and it was so good, and great as leftovers flaked into a salad the next day. Going into regular rotation!
I used my homemade pesto on the salmon. After removing from the oven, I drizzled Balsamic glaze over it. Just added that little extra pizzaz. Delicious.
I had homemade pesto and tried it the recipe. Added salt n garlic powder n it turned out great! The fish is moist and juicy. Very little cleaning involved too. Love it!
Absolutely delicious. Easy to put together and perfect for a week night meal. It would be great as a company meal as well.
2nd time to make this recipe and it’s oh so DELICIOUS!!! My boys absolutely loved it the first time and requested it again 🙂
Since I was too lazy to make fresh bread crumbs, I used plain panko crumbs/parmesan (freshly grated) instead. Also, 2nd time I used small amount of salt and some garlic powder to the salmon before the pesto. A definite keeper! Thanks so much for sharing this recipe, LIsa!
served this with asparagus spears( sprinkled with parmesan) and rice pilaf, this was a restaurant quality meal for a fraction of the cost. delicious
WOW. Made with panko breadcrumbs and to use up some pesto. Served with potatoes, broccoli and carrots. So good! And so easy. Will definitely make again.
Lisa, I have made your recipe several times for both guests and simply for my hubby and me. It’s super easy and super tasty and it makes a pretty presentation on the plate. I keep this recipe in rotation because it’s a keeper
Wow, Lisa thank you for this delicious recipe, I made it for my husband and I, it was amazing and very tasty, yummy.
Hi, I’m making this recipe for dinner tonight, so excited because I have Atlantic salmon, delicious, I will let you know how it goes, thanks.
Hello,
I plan on making this tonight. My husband will eat salmon EVERY day of the week! And I do run out of ideas, so thanks for this recipe.
I would like a side dish recommendation please, just slice tomato’s won’t satisfy.
Thanks and Stay Safe!
Check the Recipe category tab at the top of the page and click on “Sides” or “Salads” for lots of options.
I only comment on my absolute favorite recipes. This one has joined the ranks. Omg!! Soo amazing. I paired this with roasted potatoes and served the salmon over fresh spinach dressed with lemon juice, avocado oil and salt/pepper. Thank you for sharing, it’s absolutely delicious!
OH MY WORD THIS WAS AMAZING!!!!!!!!! I made it for the first time last night and will absolutely be adding this to the “regular rotation” in my house. My husband is a huge salmon fan and I usually think it’s “ok” … but after trying this recipe – I could eat it at least once a week!
Super delicious! I used nonstick aluminum foil.
Love this recipe with the salmon, but wondering could I use grouper in this recipe?
This was so easy, so delicious! My family loved it! Definitely do the last broil.
I cooked the fish halfway before I put the pesto/cheese mixture on the fish. It worked out really well. Great recipe! The kids were digging it. i especially appreciate the tip on pre-cutting the fish. Thanks!!
Loved this recipe not only for the taste but for its simplicity. For those people looking for another layer of flavor and color, I drizzled some balsamic reduction (I had some on hand which I put on a lot dishes for added flavor and/or color),
I love this with fresh breadcrumbs, but wondering if I can also use Italian bread crumbs?
You can use either one — or panko (Japanese breadcrumbs).