Pesto Salmon: A Quick and Easy Recipe in Under 20 Minutes
I'm excited to share with you one of my most popular recipes – Pesto-Crusted Salmon! This dish combines Alaskan salmon's delicious and juicy flavors, the goodness of homemade pesto, and the crunchy texture of breadcrumbs. Even better, it can be whipped up in no time and is perfect for a quick dinner for a busy weeknight. Regardless of whether you're an expert chef or just someone who enjoys a delicious meal, Pesto-Crusted Salmon is an excellent recipe to satisfy your cravings.
Pesto Salmon: A Quick and Easy Recipe in Under 20 Minutes
Why I Like This Recipe
It's easy to make and requires only a few ingredients.
The pesto soaks into the fatty salmon, making it super flavorful.
The panko breadcrumbs on top add a layer of crunch, creating a beautiful crust.
This recipe can be made in the oven or in an air fryer, offering flexibility based on your cooking preferences.
It can be served over pasta, with veggies, or even rice, making it versatile and customizable.
It's so easy to make. Anyone can make this, even novice cooks!
It's a quick and nourishing weeknight meal that will leave you feeling satisfied and healthy.
Background on the Recipe
Back when I cooked for several members of the Indiana Pacers, my Pesto Salmon recipe stood out as the most requested among the players. I tested it when I was short on time and wanted to make a healthy and nourishing salmon dish. I only had pesto, salmon, and lemon on hand, and I decided to blend the 3 flavors together to see if it worked!
To complete the meal, I served the pesto-infused salmon with grilled asparagus and pasta, and it was a done deal. Whenever I asked what players wanted on the weekly menu, the resounding response was consistently in favor of the salmon pesto dish. This popularity extended beyond the team, as when players' friends came to visit, they would specifically ask for a whole other plate of the pesto-crusted salmon to share with their own families and friends.
Pesto-Crusted Salmon Ingredients
Salmon: I like to go for a nice, high-quality salmon, like Alaskan. But any salmon will work. If you are using frozen salmon, just thaw it in a bowl for a few hours or soak it in cold water (in a baggy) for 15 minutes until thawed.
Pesto: You can use any store-bought pesto you like. It can even be a dairy-free pesto. If you are looking for a dairy-free pesto, Trader Joe's has a great dairy-free kale cashew pesto. If you want a pesto recipe, use mine (recipe below).
Breadcrumbs: I use panko breadcrumbs because they provide the best crunch. And I always have these in my pantry. They have a gluten-free version available, too. You can swap this for traditional Italian breadcrumbs, but it honestly doesn’t turn out as crunchy.
Lemon: Lemon really brings out the flavor. You want to make sure you add the lemon before the breadcrumbs so the breadcrumbs don’t get soggy with the lemon juice on top. You can use fresh or jarred lemon, I prefer fresh.
Homemade Pesto Sauce Ingredients
Fresh basil
Parmesan cheese, grated or block is fine.
Walnuts, toasted
Extra virgin olive oil
Lemon juice
Water
Garlic, minced
Salt
Pepper
Homemade Pesto Directions
Toast the nuts on medium heat in a skillet for about three to four minutes until fragrant.
Add all of the ingredients (including the toasted walnuts) except for the water to a food processor or high-powered blender.
Blend for 20-30 seconds.
Add 2 tablespoons of water (or more) until the desired consistency is met.
Remember to taste your pesto to ensure it doesn’t need any other seasoning!
Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.
*Substitute the parmesan for nutritional yeast if you are dairy-free.
*Substitute the parmesan cheese for asiago or pecorino romano cheese.
*I prefer using fresh garlic, but that is fine if you only have pre-minced garlic or garlic powder.
How to Make Pesto-Crusted Salmon
Preheat the oven to 425 degrees Fahrenheit.
Place salmon skin side down on a parchment paper-lined baking sheet. Spread about a 1/4 inch layer of the pesto on top of the salmon.
Add lemon juice and the remaining seasoning.
Sprinkle the breadcrumbs on top as the last layer.
Bake the salmon for about 12-15 minutes (12 for a smaller filet or 15 for a larger).
Broil the salmon on low for an additional 3 minutes after the timer has gone off, allowing the breadcrumbs to crisp.
*I like using Panko breadcrumbs for this. But feel free to use any kind you want. Substitute for gluten-free breadcrumbs if necessary.
*If you don’t like salmon, substitute this for any other fish (I.e. bass, snapper, grouper)
Want to air fry instead? Simply air fry the salmon at 400F for about 10-12 mins.
Tips for Pesto Crusted Salmon
If you have any leftovers, store them in an airtight container in the refrigerator for up to 24 hours. This will help maintain the freshness and flavor of the salmon.
Use the leftover pesto-crusted salmon to top buttered noodles for a quick and delicious meal.
While Panko breadcrumbs are recommended for a crunchy texture, feel free to use any kind of breadcrumbs you prefer. You can even use gluten-free breadcrumbs if necessary. Experiment with different types of breadcrumbs to find your favorite variation.
FAQ
What ingredients are needed to make pesto salmon?
To make pesto salmon, you will need fresh Alaskan salmon, homemade pesto, breadcrumbs, lemon juice, about 1/2 lemon, salt, and black pepper.
For the homemade pesto, fresh basil, parmesan cheese, toasted walnuts, extra virgin olive oil, lemon juice, water, minced garlic, salt, and ground pepper.
You can also substitute some ingredients based on your preferences or dietary restrictions. For example, if you are dairy-free, you can use nutritional yeast instead of parmesan cheese in the pesto. You can also use kosher salt instead of table salt, and if you don't like salmon, you can substitute it for other fish like bass, snapper, or grouper.
How long does it take to cook pesto salmon?
Cooking pesto salmon in the oven takes about 12-15 minutes. If you prefer a crispier crust, you can broil the salmon for an additional 3 minutes after the timer goes off. If you're using an air fryer, it will take about 10-12 minutes to cook at 400F.
What vegetables pair well with pesto salmon?
There are several vegetables that pair well with pesto salmon. Grilled asparagus, roasted Brussels sprouts, sautéed spinach, roasted tomatoes, and grilled zucchini are all veggies that go along deliciously with this recipe.
Pesto Crusted Salmon Recipe
Ingredients
- 1 lb of Alaskan salmon, fresh
- 2-3 tablespoons of homemade pesto
- 3 tablespoons breadcrumbs
- 1 tablespoon lemon juice, about 1/2 lemon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups fresh basil
- 1/3 cup parmesan cheese, grated or block is fine.
- 1/2 cup walnuts, toasted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place salmon skin side down on a parchment paper-lined baking sheet. Spread about a 1/4 inch layer of the pesto on top of the salmon.
- Add lemon juice and the remaining seasoning.
- Sprinkle the breadcrumbs on top as the last layer.
- Bake the salmon for about 12-15 minutes (12 for a smaller filet or 15 for a larger).
- Broil the salmon on low for an additional 3 minutes after the timer has gone off, allowing the breadcrumbs to crisp.
- *I like using Panko breadcrumbs for this. But feel free to use any kind you want. Substitute for gluten-free breadcrumbs if necessary.
- *If you don’t like salmon, substitute this for any other fish (I.e., bass, snapper, grouper)
- To air fry, just air fry at 400F for about 10-12 mins.
- Toast the nuts on medium heat on a skillet for about 3-4 minutes until fragrant.
- Into a food processor or high-powered blender, add all of the ingredients (including the toasted walnuts), except for the water.
- Blend for 20-30 seconds.
- Add 2 tablespoons of water (or more) until desired consistency is met.
- Remember to taste your pesto to ensure it doesn’t need any other seasoning!
- Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.
- *Substitute the parmesan for nutritional yeast if you are dairy free.
- *Substitute the parmesan cheese for asiago or pecorino romano cheese.
- *I prefer using fresh garlic but if you only have pre-minced garlic or garlic powder, that is fine.
