Easy Pesto Crusted Salmon

5 from 18 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Italian

Servings: people

Author: Brianna May

Equipment

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