Quick and Easy Baked Pesto Salmon in 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.
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.
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.
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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
Jazz’s Recommended Products For This Recipe
Citrus Juicer – I use this to quickly juice fresh lemon for the pesto—it gets every drop out with little effort and no seeds slipping through.
Baking Tray – A sturdy, nonstick tray that bakes the salmon evenly and cleans up so easily. I use this one on repeat.
Food Processor – Perfect for whipping up a smooth, vibrant pesto in seconds. It’s compact but powerful—and super easy to clean.
Air Fryer – If I’m short on time, I’ll air fry the salmon instead—it turns out juicy with a slightly crispy edge. This one’s fast and fits a couple fillets easily.
Instructions
For the Salmon
1. Preheat your oven to 425°F.
2. Line a baking sheet with parchment paper and place the salmon skin side down.
3. Spread a 1/4-inch thick layer of the pesto over the top of the salmon.
4. Drizzle with lemon juice and season with salt and pepper.
5. Sprinkle breadcrumbs evenly over the top.
6. Bake for 12 to 15 minutes. Go for 12 minutes for a thinner filet, 15 for a thicker one.
7. After baking, broil on low for an additional 3 minutes to crisp up the top.
For the Homemade Pesto
1. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
2. Add basil, parmesan, toasted walnuts, olive oil, lemon juice, garlic, salt, and pepper to a food processor or high-speed blender.
3. Blend for 20 to 30 seconds.
4. Add water gradually until the pesto reaches your desired consistency.
5. Taste and adjust seasoning if needed.
6. Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Jazz’s 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.
FAQs
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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.
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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.
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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.
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This easy salmon recipe works beautifully with various salmon types — Atlantic salmon, sockeye salmon, coho salmon, or even king salmon. Each offers a slightly different texture and richness. Just choose the freshest option available at your grocery store.
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To ensure tender flaky salmon, check that the internal temperature reaches 145°F (63°C) using a meat thermometer. The fish should flake easily with a fork and appear opaque.
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Store leftover salmon in an airtight container in the refrigerator and enjoy it within 1-2 days. It’s a great way to have an easy weeknight meal ready to go — flake it over a salad or tuck it into foil packets with veggies for reheating.
I love how this easy salmon recipe turns even the most hectic busy weeknights into a cozy, satisfying meal. With a little fresh basil pesto, a sprinkle of lemon zest, it’s a delicious way to enjoy fresh flavors without any fuss. I hope this becomes one of your favorite easy weeknight dinners, just like it is in my kitchen!
Pesto Crusted Salmon Recipe
This Pesto-Crusted Salmon combines the flavors of Alaskan salmon, the richness of homemade pesto, and the crunch of panko breadcrumbs. Whether you're a seasoned chef or a kitchen novice, this dish is your ticket to a quick and delectable dinner.
Ingredients
- 1 lb fresh Alaskan salmon
- 2 to 3 tablespoons homemade pesto (see recipe below)
- 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 grated parmesan cheese (block or pre-grated is fine)
- 1/2 cup walnuts, toasted
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons water (more if needed)
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with parchment paper and place the salmon skin side down.
- Spread a 1/4-inch thick layer of the pesto over the top of the salmon.
- Drizzle with lemon juice and season with salt and pepper.
- Sprinkle breadcrumbs evenly over the top.
- Bake for 12 to 15 minutes. Go for 12 minutes for a thinner filet, 15 for a thicker one.
- After baking, broil on low for an additional 3 minutes to crisp up the top.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
- Add basil, parmesan, toasted walnuts, olive oil, lemon juice, garlic, salt, and pepper to a food processor or high-speed blender.
- Blend for 20 to 30 seconds.
- Add water gradually until the pesto reaches your desired consistency.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Notes
Salmon Notes:
- Panko breadcrumbs work great for added crunch, but any kind will do. Use gluten-free breadcrumbs if needed.
- You can swap the salmon for any other fish you like such as snapper, bass, or grouper.
- To air fry, cook at 400°F for 10 to 12 minutes.
Pesto Notes:
- Swap parmesan for nutritional yeast to keep it dairy free.
- You can also use asiago or pecorino romano instead of parmesan.
- Fresh garlic gives the best flavor, but pre-minced garlic or garlic powder works in a pinch.
