Go Back

Basil Pesto Crusted Salmon - A Fresh, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven. Heat to 400°F (200°C). Line a sheet pan with parchment paper or lightly oil it to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Optional broil. For extra color, broil for 1 minute at the end, watching closely so it doesn’t burn.
  8. 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.