Pesto salmon is an easy, healthy dinner that everyone in your family will love! Tender, flaky salmon pairs with delicious pesto and Parmesan breadcrumbs for a dinner packed with flavor.
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Pin RecipeSomehow, even seafood haters love salmon. Maybe it’s salmon’s milder flavor or flaky texture that makes dishes like One-Pan Baked Salmon and Asparagus and Asian Salmon winners. This pesto salmon recipe is another meal destined to be a hit!
Pesto salmon is made by combining fresh salmon filets with basil pesto sauce. Then, we add a crispy, cheesy panko breadcrumb topping. The filets bake in the oven until they’re golden brown on the outside and delightfully flaky inside.
The result? A perfectly cooked salmon filet that is absolutely packed with flavor—and a dinner that’s loaded with protein and heart-healthy omega-3 fats. Plus, pesto salmon is an easy Lenten meal that comes together in under 30 minutes!
Easy Pesto Salmon Recipe
The basil pesto complements the natural taste of salmon while adding so much bright, herbaceous flavor. If you’re looking for a restaurant-style meal to make for a date night dinner, this is it!
However, this pesto salmon recipe is great for just about any occasion. When you’ve only got a few minutes to get dinner on the table, an easy fish recipe like this is perfect! Add some steamed broccoli on the side, and you can have an entire meal in under 30 minutes.
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Ingredients for Pesto Salmon
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Salmon filets – About six ounces each, with the skin on.
- Kosher salt
- Lemon – You’ll need the zest of the whole lemon. You can save the rest, and cut it into wedges for serving if you’d like.
- Black pepper
- Basil pesto – Use your favorite store-bought variety, or make your own homemade pesto.
- Grated parmesan cheese – Freshly grated parmesan cheese is always best!
- Panko breadcrumbs – I like Italian seasoned panko, but plain breadcrumbs work wonderfully as well. There is plenty of flavor in this fish dish!
Variations
- For a gluten-free version, replace the panko breadcrumbs with almond meal or gluten-free panko.
- Try using a different kind of pesto for a twist on the original. Arugula pesto, spinach pesto, or cilantro pesto would all be delicious!
- Use frozen salmon filets in place of fresh salmon filets. Thaw the frozen filets according to the package directions. Then, follow the recipe as normal.
- Use skinless salmon rather than salmon with the skin on.
How to Make Pesto Salmon
- Prepare: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil, and drizzle it evenly with olive oil.
- Arrange the salmon: Pat each salmon filet dry with a paper towel. Then, place the filet skin side down on the prepared baking sheet.
- Season the salmon: In a small bowl, stir together the salt, pepper, and lemon zest. Use this mixture to season the tops of the salmon filets.
- Add the pesto: Spoon the pesto onto the filets, and use a spoon to spread it out evenly. You want it to completely cover the top of the fish!
- Add the breadcrumbs: In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle this mixture over the top of the pesto. Then, drizzle the remaining olive oil over the tops.
- Bake: Place the pan in the preheated oven. Bake until the top is golden brown and the salmon is cooked through, but still flaky inside. Rest for a few minutes before serving.
Quick Tip
If you’re using a probe thermometer, the internal temperature of the salmon will read 145 degrees Fahrenheit when it’s done cooking. Make sure the sensor of the thermometer is in the center of the filet for the most accurate temperature reading.
How to Store Leftover Pesto Salmon
Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, place the pesto salmon filets on a baking sheet. Warm them in the oven at 350 degrees Fahrenheit for eight to ten minutes or until heated through. L
Leftover salmon makes for a great healthy lunch. So, I always like to make a little extra!
Serving Suggestions
Pesto salmon pairs nicely with a bright, acidic side salad or roasted vegetables. You can also whip up a batch of Instant Pot rice. Or, make orzo, toss it with pesto, and serve it with the pesto salmon.
FAQs
Salmon pairs well with a variety of flavors, including citrus, herbs, and spices. The addition of pesto in this recipe adds an herbaceous flavor that can’t be beaten! Garlic, ginger, capers, and lemon juice can also be used to enhance the flavor of salmon.
Season your salmon right before cooking. This will help the seasoning stick and ensure that the flavor comes through in each bite.
Some of the best vegetables to serve with salmon are roasted Brussels sprouts, asparagus, and green beans. For a more colorful plate, try adding tomatoes, bell peppers, or carrots for a vibrant mix of flavors!
Pesto salmon pairs best with a white or light red wine, such as Sauvignon Blanc or Pinot Noir. The acidity in the wine will help to cut through the richness of the pesto and enhance the flavor of the fish.
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Pesto Salmon
Equipment
- 1 Large Baking Sheet
- 2 Small Bowls
Ingredients
- 3 Tablespoons olive oil divided
- 4 salmon filets about 6 oz each, skin on
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Zest of one lemon
- ¼ cup basil pesto
- 4 Tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Instructions
- Preheat an oven to 375 F. Line a baking sheet with aluminum foil and drizzle with 1 tablespoon of the olive oil.3 Tablespoons olive oil
- Pat each salmon filet dry with a paper towel, then place skin side down on the baking sheet. In a small bowl, mix together the salt, pepper and lemon zest. Sprinkle evenly over the top of the filets.4 salmon filets, 2 teaspoons kosher salt, Zest of one lemon, ½ teaspoon black pepper
- Spoon the pesto onto the filets and spread to the edge of each with a spoon.¼ cup basil pesto
- In a small bowl, mix together the parmesan and the breadcrumbs. Sprinkle over the top of the pesto. Drizzle each with the remaining 2 tablespoons of olive oil.4 Tablespoons grated parmesan cheese, ¼ cup panko breadcrumbs
- Bake for 12 to 15 minutes until the crust is golden brown and the salmon is cooked through but still flaky inside. If using a probe thermometer, the internal temperature will read 145 F when done.
- Let rest 1 to 2 minutes before serving.
