Pesto Crusted Salmon

Pesto Crusted Salmon is a simple yet elegant dish that brings together rich, flaky salmon with the bold, herby flavors of basil pesto and a crunchy breadcrumb topping. It’s quick enough for a weeknight dinner but impressive enough for guests. The result is a juicy, flavorful fillet with a golden crust and loads of Italian-inspired taste.

Why You’ll Love This Recipe

• Bold, vibrant flavor from the pesto and crispy topping
• Quick and easy—ready in 25 minutes
• Healthy, rich in omega-3s and protein
• Pairs well with a variety of sides
• Great for both casual and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Basil pesto (homemade or store-bought)
• Panko breadcrumbs
• Grated Parmesan cheese
• Olive oil
• Salt and pepper
• Lemon wedges (for serving)

Directions

1. Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. Prepare the crust: In a small bowl, mix panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper.
3. Assemble the salmon: Place salmon fillets skin-side down on the baking sheet. Spread a generous layer of pesto over each fillet. Top with the breadcrumb mixture, pressing lightly to adhere.
4. Bake: Bake for 12–15 minutes, or until the salmon flakes easily and the topping is golden brown.
5. Serve: Plate with a squeeze of fresh lemon juice and serve with your favorite sides.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 12–15 minutes
• Total time: 22–25 minutes

Variations

• Nut-free: Use a nut-free pesto or make your own with sunflower seeds
• Spicy twist: Add crushed red pepper flakes to the breadcrumb mixture
• Herb swap: Use arugula or kale pesto for a different green flavor
• Low-carb: Substitute almond flour or crushed pork rinds for breadcrumbs

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days
• Reheating: Reheat in a 300°F oven for 10 minutes or until warmed through; avoid the microwave to preserve the crust
• Freezing: Not recommended, as the crust will lose its texture

FAQs

What kind of salmon should I use?

Use skin-on or skinless fillets of Atlantic, sockeye, or king salmon—whichever you prefer.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and patted dry before topping.

Does the pesto need to be homemade?

Not at all. Store-bought pesto works great, but you can use homemade if preferred.

Can I make this dish dairy-free?

Yes, use a dairy-free pesto and skip the Parmesan in the breadcrumb topping.

What sides go well with pesto salmon?

Try roasted potatoes, steamed asparagus, rice pilaf, or a simple green salad.

Can I make this ahead of time?

You can prep the salmon and topping a few hours ahead and bake just before serving.

Will the topping stay crispy?

Yes, as long as you serve it soon after baking. Reheating in the oven helps restore crispiness.

Can I cook this in the air fryer?

Yes! Air fry at 375°F for 10–12 minutes until the crust is golden and the salmon is cooked through.

Is this recipe gluten-free?

Use gluten-free panko or breadcrumbs to make it suitable for gluten-free diets.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 125–130°F for medium doneness.

Conclusion

Pesto Crusted Salmon is a quick, flavorful dish that’s as easy to prepare as it is delicious to eat. With its bright pesto flavor and crispy topping, it adds a gourmet touch to your dinner routine without much effort. Pair it with your favorite sides for a balanced and impressive meal any night of the week.

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