This yummy Pesto Crusted Salmon includes a zesty panko crust. Herby pesto-covered salmon is the perfect main dish during the week. It’s filling, flavorful and works well with salad, bread, and potato sides. Plus, it’s ready in less than half an hour!
Pesto-crusted salmon is a delicious, protein-rich dish you can easily incorporate into your weekly dinner menu. With pre-made pesto and a panko crust that’s quick to put together, this entrée can be ready in under 30 minutes! Any leftovers will last up to two days in the fridge, so you can enjoy salmon for lunch or dinner the next day.
This pesto salmon is great with a salad on the side. A few of my top salad pairings include Asian Cabbage Salad with Peanut Dressing, Easy Pesto Orzo Salad, or Kale Crunch Salad.
Table of Contents
Why You’ll Love This Recipe
- Easy – This baked salmon recipe only requires a few ingredients (less than ten) and minimal kitchen tools.
- Flavorful – Pesto adds a delicious nutty, garlicky flavor to this dish.
- Quick – This dish can be ready in less than 30 minutes, including prep time.
- Perfect for summertime – The herby pesto and lemon zest help create a delicious, fresh taste with every bite of this pesto-crusted salmon.
- Great for dinner parties – Even though this pesto-rubbed salmon is easy to make, it will easily impress dinner guests and loved ones (especially with a lemon slice garnish!).
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Butter: I recommend using salted butter for this recipe (pesto-crusted salmon) since it helps bring out the flavor of the fish. However, you can use unsalted butter for pesto-crusted salmon to control the salt level more easily. With this replacement, you will likely need to increase the Morton kosher salt so the salmon does not have a bland flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pesto Crusted Salmon
Quick Overview
- Preheat the oven.
- Season salmon filets.
- Mix panko, butter, and aromatics.
- Spread pesto on filets.
- Press the panko onto the pesto layer.
- Pan-fry/bake salmon.
Step by Step Instructions
Be generous with the pesto layer – it will help the panko crumbs adhere to the fillet.
Ensure you place the skin side down when panfrying to create crispy skin.
Step 1: Preheat the oven to 400 degrees. Season both sides of each salmon filet with the kosher salt and black pepper. Set aside.
Step 2: In a medium mixing bowl, stir together the panko, melted butter, garlic, and lemon zest.
Step 3: Spread a thick layer of pesto across the top of each salmon filet.
Step 4: On top of the pesto, pack and press the panko mixture so it sticks to the pesto.
Step 5: Optional: In a large oven-safe skillet, over medium-high heat, heat the avocado oil. Gently place each salmon filet skin side down in the hot oil. Sear for 3-4 minutes.
Step 6: Finish the salmon in the oven for 6-8 minutes. If you do not sear the filets on the stove first, bake for 10-14 minutes on a baking sheet lined with parchment paper instead, depending on the desired doneness.
Recipe Serving Suggestions
Garnish the cooked salmon with lemon wedges, a spritz of fresh lemon juice, an additional dollop of pesto, or a sprinkle of shredded parmesan cheese.
I love pairing this pesto-crusted salmon dish with filling potato sides for a cozy, comforting meal. Here are a few ideas:
- Air Fryer Potato Skins
- Easy Mexican Potatoes
- Air Fryer Sweet Potato Cubes
- Air Fryer Scalloped Potatoes
- Air Fryer Frozen French Fries
Expert Tips
- Ask your fishmonger to cut the filets. When making this pesto-crusted salmon recipe, I usually go to the seafood counter and ask for four thick 6-ounce filets. This helps you save time at home since you won’t need to filet the fish yourself.
- Use good quality pesto. Since the main seasoning for this recipe is the pesto, it’s important to select a good quality option. A pesto is good quality if it has an herby, garlicky aroma. Additionally, it should have a bright green color and only a small amount of oil.
- Avoid overcooking salmon. One way to prevent dried-out, tough-to-eat salmon is by cooking it for the right amount of time. Properly cooked salmon should flake off easily with a fork. In most cases, you can tell if salmon is overcooked, if it is mushy, or falls apart easily.
- Pat salmon fillets dry. Removing the exterior moisture will make the salmon more likely to have a flakey consistency once the dish is cooked. Use a few paper towels to pat the fillets dry before adding the pesto and panko layers.
Additions & Variations
- Salmon Skin – This pesto-crusted salmon recipe works with the skin on or off. Leaving the skin on will boost the flavor and help the filets stay together better. However, the salmon will still be quite tasty sans skin.
- Homemade Pesto – If you can’t find a good-quality pesto at the store (and you have extra time), you can make fresh pesto at home. Pulse fresh basil, garlic, pine nuts, and olive oil in a food processor until everything is well combined. You can also add hard cheese if you prefer.
- Air Fryer – You can also cook this pesto salmon recipe in the air fryer for 10-12 minutes at 400°F. Check the internal temperature with a meat thermometer; it will read 145°F when done.
Recipe FAQs
One of the best ways to cook salmon without drying it out is by using oil as a barrier between the fish and the heat. In this case, the pesto sauce is acting as the barrier. This barrier helps keep the moisture locked in and prevents the salmon from sitting on direct heat (which can dry out the salmon fillets).
Yes, salmon and pesto go together well. Salmon works well with fresh herbs, one of the main ingredients in pesto.
I recommend keeping the salmon uncovered, even if you do not pan-fry the fillets first. The fillets will cook more quickly without a foil covering.
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Easy Pesto Crusted Salmon
Ingredients
- 4 6- ounce filets salmon, pat dry
- 1 1/2 teaspoons Morton kosher salt
- freshly ground black pepper
- 2 Tablespoons salted butter, melted
- 1/2 cup panko breadcrumbs
- 1/3 cup good quality basil pesto
- 1/2 teaspoon granulated garlic
- zest of 1 lemon
- 2 Tablespoons avocado oil
Instructions
- Preheat the oven to 400 degrees. Season both sides of each salmon filet with the kosher salt and black pepper. Set aside.4 6- ounce filets salmon, pat dry, 1 1/2 teaspoons Morton kosher salt, freshly ground black pepper
- In a medium mixing bowl, stir together the panko, melted butter, garlic, and lemon zest.2 Tablespoons salted butter, melted, 1/2 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, zest of 1 lemon
- Spread a thick layer of pesto across the top of each salmon filet.1/3 cup good quality basil pesto
- On top of the pesto, pack and press the panko mixture so it sticks to the pesto.
- Optional: In a large oven-safe skillet, over medium-high heat, heat the avocado oil. Gently place each salmon filet skin side down in the hot oil. Sear for 3-4 minutes.2 Tablespoons avocado oil
- Finish the salmon in the oven for 6-8 minutes. If you do not sear the filets on the stove first, bake for 10-14 minutes on a baking sheet lined with parchment paper instead, depending on the desired doneness.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Butter: I recommend using salted butter for this recipe (pesto-crusted salmon) since it helps bring out the flavor of the fish. However, you can use unsalted butter for pesto-crusted salmon to control the salt level more easily. With this replacement, you will likely need to increase the Morton kosher salt so the salmon does not have a bland flavor.
- Ask your fishmonger to cut the filets. When making this pesto-crusted salmon recipe, I usually go to the seafood counter and ask for four thick 6-ounce filets. This helps you save time at home since you won’t need to filet the fish yourself.
- Use good quality pesto. Since the main seasoning for this recipe is the pesto, it’s important to select a good quality option. A pesto is good quality if it has an herby, garlicky aroma. Additionally, it should have a bright green color and only a small amount of oil.
- Avoid overcooking salmon. One way to prevent dried-out, tough-to-eat salmon is by cooking it for the right amount of time. Properly cooked salmon should flake off easily with a fork. In most cases, you can tell if salmon is overcooked, if it is mushy, or falls apart easily.
- Pat salmon fillets dry. Removing the exterior moisture will make the salmon more likely to have a flakey consistency once the dish is cooked. Use a few paper towels to pat the fillets dry before adding the pesto and panko layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
