Pesto Crusted Salmon is seasoned and topped with a mayo-pesto spread and parmesan panko bread crumbs. This mouth-watering main dish is cooked in under 30 minutes, including prep time!
All you need is a small sheet pan and 5 main ingredients to make the pesto crusted salmon recipe! It's seriously easy to make, with just 10 minutes of prep time and 20 minutes of cooking time.
When topped with pesto and mayo, the salmon stays unbelievably moist and tender while it bakes. Basil pesto infuses the salmon with herby, garlicky flavor, and panko bread crumbs add the perfect amount of crunch to every bite!
Pair this pesto salmon recipe with Sautéed Kale and Mushrooms and Redskin Mashed Potatoes for a complete meal!
Also, be sure to try my 30-minute Salmon Pasta (without cream and Penne al Salmone.
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Why you'll love this recipe
- Flavor - This tasty and good-for-you recipe is bursting with flavor in every single bite!
- Easy - Made in just 30 minutes using only a handful of ingredients. Add quick-cooking veggies like zucchini and asparagus for a complete meal.
- Texture - The salmon is tender and melts in your mouth, while the panko adds tons of crunch.
Ingredients
- Salmon filets: I prefer to purchase fresh Atlantic Salmon fillets, but you could also use King salmon (also known as Chinook).
- Pesto spread: You can use homemade pesto or store-bought pesto spread. If you're purchasing your basil pesto, then I recommend buying DeLallo Basil Pesto Spread. It's shelf-stable, so it will keep in your pantry for months, and the flavor is unbelievable!
- Panko bread crumbs: Panko breadcrumbs are Japanese-style bread crumbs. They're larger, flakier, and crunchier than traditional-style bread crumbs.
- Additional ingredients: Freshly grated parmesan cheese, mayonnaise (I prefer low-fat mayo), kosher salt, black pepper, and garlic powder.
How to make Pesto Crusted Salmon
Step 1: Preheat your oven to 400°F. Line a small baking sheet with parchment paper. Place the fresh salmon filets onto the baking sheet, skin side down, and pat dry with a paper towel.
Step 2: Mix the kosher salt, black pepper, and garlic powder in a small mixing bowl. Season the salmon with the seasoning blend.
Step 3: In another small mixing bowl, combine the mayonnaise and the basil pesto spread. Top the fresh salmon filets with the mayo pesto spread.
Step 4: Mix together ¼ cup panko bread crumbs and the grated parmesan cheese. Sprinkle the panko and cheese blend on top of the salmon pesto filets.
Step 5: Place the salmon in the preheated oven and bake for about 20 minutes, until the thickest part of the salmon is light pink and flakey.
Remove the baked pesto salmon from the oven, serve immediately, and enjoy!
Pro tip: Turn sheet-pan salmon into a sheet-pan salmon dinner! Chop quick-cooking vegetables into bite-sized pieces, season, and drizzle with olive oil. Add the pesto salmon to the sheet pan to cook alongside your vegetables.
Substitutions and variations
- Pesto: Fresh basil pesto, either store-bought or homemade, will work for this recipe! If you've got some homemade frozen pesto in your freezer, then just take it out to thaw an hour or so before you plan on cooking dinner!
- Panko bread crumbs: Substitutes for panko bread crumbs include ground cracker crumbs, crushed pretzels, and cornflakes.
- Seasonings: I think seasoning the salmon fish filets with salt, pepper, and garlic powder is delicious. You could also add in some dried basil, lemon zest, and crushed red pepper flakes (if you like the heat).
Expert tips
- Line your sheet pan with parchment. Salmon skin has a tendency to stick to the sheet pan and can be difficult to scrape off. Lining your baking sheet will make cleanup a breeze!
- Don't overcook the salmon. I start by pressing the thickest part of the salmon with my fingers to test for firmness. If it's firm, then I'll use a digital meat thermometer to check the internal temperature. According to the FDA, salmon is done when the internal temperature reaches 145°F. Personally, I like to cook my salmon to 135°F, until the thickest part of the salmon is light pink and flakes apart easily with a fork.
- Adjust your cooking time if needed. The salmon filets I use for this recipe are usually about 1 inch thick. If your salmon is thicker, adjust your baking time accordingly.
- Use thick, basil pesto spread, not basil pesto sauce.
How to store and reheat
- How to store: Store leftover Pesto Crusted Salmon in a glass, air-tight container in the refrigerator for up to 3 days.
- How to reheat: Skip the microwave! I prefer to reheat on the stovetop in a small frying pan over low heat. Alternatively, you can reheat the salmon in the oven at 300°F for about 10 minutes.
Frequently asked questions
To make salmon less moist, pat the outside dry with a paper towel. Cook salmon until the thickest part is light pink and flakes apart easily with a fork.
The best way to cook thick pieces of salmon is in the oven at a lower temperature, over a longer period of time. This will allow the salmon to cook more evenly throughout, without overcooking any thinner sections of the fillets.
Flavor salmon with basil pesto, sundried tomato pesto, cajun seasoning, teriyaki sauce, soy sauce, brown sugar, or just classic salt and pepper!
Most recipes recommend baking salmon uncovered. This is because in general, salmon is a quick-cooking fish that does not need to be covered in order to cook throughout.
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Easy Pesto Crusted Salmon with Panko
Pesto Crusted Salmon is seasoned and topped with a mayo-pesto spread and parmesan panko bread crumbs. This mouth watering main dish is cooked in under 30 minutes, including prep time!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: American
Ingredients
- 2 pounds fresh salmon filets
- 3 tablespoons basil pesto spread
- ¼ cup mayonnaise
- ¼ cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 400°F. Line a small baking sheet with parchment paper. Place your fresh salmon filets onto the parchment lined baking sheet, skin side down, and pat dry with a paper towel.
- Combine the kosher salt, pepper and garlic powder in a small bowl. Season the salmon filets with the seasoning mixture.
- Combine the basil pesto spread and the mayonnaise in a small bowl. Spread the pesto mayo onto the salmon filets.
- Combine the panko bread crumbs and the grated parmesan cheese in a small bowl. Top the salmon with the parmesan and panko combination.
- Transfer the Pesto Crusted Salmon to your preheated oven. Bake for 20 minutes, until the salmon is light pink in the center and flakes apart easily with a fork. If the thickest part of the salmon is not cooked through after 20 minutes, continue cooking until done.
- Serve and enjoy!
Notes
- See the "Expert Tips" section of the recipe post for guidance on how to check for doneness with cooked salmon.
- The salmon filets I use for this recipe are usually about 1 inch thick. If your salmon is thicker, adjust your baking time accordingly.
- Make sure you use a thick, basil pesto spread, not basil pesto sauce.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 0.7 g
- Sodium: 534.6 mg
- Fat: 27.6 g
- Carbohydrates: 5.8 g
- Fiber: 0.5 g
- Protein: 53.3 g
- Cholesterol: 123.4 mg
Dinger54 says
Easy and absolutely delicious. I have made it several times and.it turns out as advertised every time. Our guests almost always ask for the recipied and I am happy to give it to the.
Katie says
Wow, I can't even tell you how happy I am to hear that! Thank you so much for leaving a review!