Basil Pesto Crusted Salmon – A Fresh, Flavor-Packed Weeknight Dinner
This Basil Pesto Crusted Salmon is the kind of meal that feels special without much effort. You get flaky, tender salmon topped with a rich, herby crust that turns golden and crisp in the oven. It’s quick to put together, cooks fast, and tastes like something from a nice restaurant.
Pair it with a simple salad, roasted veggies, or buttery rice, and dinner is done. If you love big flavor with minimal fuss, this one’s for you.
Basil Pesto Crusted Salmon - A Fresh, Flavor-Packed Weeknight Dinner
Ingredients
Method
- Preheat the oven. Heat to 400°F (200°C).Line a sheet pan with parchment paper or lightly oil it to prevent sticking.
- Prep the salmon. Pat the fillets dry with paper towels. Place them skin-side down on the prepared pan. Season lightly with salt and pepper.
- Make the crumb topping. In a small bowl, combine panko, Parmesan, a pinch of salt, a little black pepper, and a drizzle of olive oil.Add a bit of lemon zest for brightness. Mix until the crumbs are lightly moistened.
- Add the pesto. Spread about 1–1.5 tablespoons of pesto over the top of each salmon fillet in an even layer. Don’t go too thick or it may slide off.
- Top with crumbs. Press the breadcrumb mixture gently onto the pesto layer so it adheres.You want a thin, even crust that fully covers the surface.
- Bake. Roast for 10–14 minutes, depending on thickness. Salmon is done when it flakes easily and the internal temperature reaches 125–130°F for medium or 135°F for medium-well. The crust should be golden.
- Optional broil. For extra color, broil for 1 minute at the end, watching closely so it doesn’t burn.
- Finish and serve. Squeeze fresh lemon over the salmon.Serve with roasted asparagus, green beans, or a simple arugula salad. Add extra pesto on the side if you like.
Why This Recipe Works
This recipe balances richness and freshness in all the right ways. The salmon brings buttery texture and healthy fats, while the basil pesto adds brightness, garlic, and a nutty kick.
A small layer of breadcrumbs locks in moisture and gives you that gorgeous crust on top.
It also uses pantry-friendly ingredients and flexes to whatever you have on hand. You can use store-bought pesto for speed or homemade for extra freshness. The whole process is simple and reliable, but the flavors feel bold and complete.
Shopping List
- Salmon fillets (4 pieces, about 6 ounces each; skin-on preferred)
- Basil pesto (about 1/2 cup; store-bought or homemade)
- Panko breadcrumbs (1/2 cup; regular or gluten-free)
- Parmesan cheese, finely grated (2–3 tablespoons)
- Lemon (zest and wedges for serving)
- Olive oil (1–2 tablespoons)
- Salt and black pepper
- Optional add-ins: crushed red pepper flakes, minced garlic, fresh parsley
How to Make It
- Preheat the oven. Heat to 400°F (200°C).Line a sheet pan with parchment paper or lightly oil it to prevent sticking.
- Prep the salmon. Pat the fillets dry with paper towels. Place them skin-side down on the prepared pan. Season lightly with salt and pepper.
- Make the crumb topping. In a small bowl, combine panko, Parmesan, a pinch of salt, a little black pepper, and a drizzle of olive oil.Add a bit of lemon zest for brightness. Mix until the crumbs are lightly moistened.
- Add the pesto. Spread about 1–1.5 tablespoons of pesto over the top of each salmon fillet in an even layer. Don’t go too thick or it may slide off.
- Top with crumbs. Press the breadcrumb mixture gently onto the pesto layer so it adheres.You want a thin, even crust that fully covers the surface.
- Bake. Roast for 10–14 minutes, depending on thickness. Salmon is done when it flakes easily and the internal temperature reaches 125–130°F for medium or 135°F for medium-well. The crust should be golden.
- Optional broil. For extra color, broil for 1 minute at the end, watching closely so it doesn’t burn.
- Finish and serve. Squeeze fresh lemon over the salmon.Serve with roasted asparagus, green beans, or a simple arugula salad. Add extra pesto on the side if you like.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes to keep the salmon tender and the topping crisp.
Avoid microwaving if possible; it can make the fish dry and the crust soggy.
If you plan to meal prep, bake the salmon slightly under your ideal doneness, then reheat just before serving. You can also enjoy it cold, flaked over a salad with an extra squeeze of lemon.
Benefits of This Recipe
- Fast and reliable: Ready in about 20–25 minutes with minimal prep.
- Nutritious: Salmon provides omega-3s and protein; pesto brings herbs and healthy fats.
- Flexible: Works with fresh or frozen salmon, store-bought or homemade pesto.
- Company-worthy: The golden crust and bright flavors feel restaurant-quality.
- Pairs with anything: Great with rice, grains, pasta, or simple veggies.
Pitfalls to Watch Out For
- Overcooking the salmon: It turns dry quickly. Start checking at 10 minutes and use a thermometer if you can.
- Too much pesto: A thick layer can slide off and make the crust soggy.Keep it thin and even.
- Skipping the oil in the crumbs: A touch of olive oil helps the topping crisp and brown.
- Not drying the fish: Patting the fillets dry helps the pesto and crumbs stick.
- High broil without watching:</-strong> Broilers vary. If you broil, keep the door cracked and your eye on it.
Recipe Variations
- Nut-free pesto: Use pumpkin seeds or sunflower seeds instead of pine nuts, or skip nuts entirely.
- Gluten-free: Use gluten-free panko or crushed pork rinds for a crisp crust.
- Dairy-free: Choose a dairy-free pesto and swap Parmesan with nutritional yeast in the crumbs.
- Air fryer method: Cook at 380°F (193°C) for 8–10 minutes, depending on thickness. Check early to avoid overcooking.
- Herb swap: Try arugula or spinach pesto, or a parsley-walnut pesto for a peppery twist.
- Spicy kick: Add crushed red pepper flakes or a little Calabrian chili to the pesto.
- Citrus boost: Mix lemon zest into both pesto and crumbs for extra brightness.
- Sheet pan dinner: Roast asparagus or cherry tomatoes on the same pan.Toss with olive oil, salt, and pepper, and start them 5 minutes before adding the fish.
FAQ
Can I use frozen salmon?
Yes, just thaw it fully in the fridge overnight and pat it very dry before seasoning and topping. Excess moisture can make the crust slip.
What kind of salmon works best?
Atlantic salmon or King salmon gives a richer, buttery result. Sockeye is leaner and cooks a bit faster.
Aim for evenly sized fillets for consistent cooking.
Do I need skin-on fillets?
Skin-on is ideal because it helps keep the fish moist and makes it easier to remove from the pan. After baking, the flesh usually lifts right off the skin.
Can I make this without breadcrumbs?
Yes. You can skip them and simply bake pesto-topped salmon, or use crushed almonds, pistachios, or gluten-free panko for texture.
How do I know the salmon is done?
Use a thermometer if possible.
Aim for 125–130°F in the thickest part for moist, medium salmon. It should flake easily but still look slightly glossy in the center.
Is store-bought pesto okay?
Absolutely. Choose a brand with olive oil, basil, nuts, and Parmesan near the top of the ingredient list.
Taste it first and add lemon zest or a squeeze of lemon if it needs brightness.
What should I serve with it?
It’s great with roasted asparagus, broccolini, sautéed green beans, or a simple arugula salad. For carbs, try lemony rice, garlic mashed potatoes, couscous, or buttered orzo.
Can I grill it instead of baking?
You can, but it’s trickier because the pesto and crumbs can fall off. If grilling, use a foil tray or grill mat and keep the lid closed to act like an oven.
How can I make it more lemony?
Add lemon zest to both the pesto and the breadcrumb mix, and finish with fresh lemon juice after baking.
A lemon wedge on each plate goes a long way.
What wine pairs well with this?
Try Sauvignon Blanc, Vermentino, Pinot Grigio, or a light Chardonnay. A dry rosé also complements the basil and garlic nicely.
Final Thoughts
Basil Pesto Crusted Salmon is a fast, dependable recipe with bright, satisfying flavor. It looks impressive, but it’s weeknight-easy and flexible enough to fit your pantry.
Keep the pesto layer light, watch the cook time, and finish with lemon. With those small details, you’ll get perfectly tender salmon and a crisp, herby crust every time.
