Baked pesto-crusted salmon is made with fresh Atlantic salmon fillets and a pesto and panko breadcrumb mixture.
This is a simple yet flavorful fish recipe that’s hard to resist. Imagine a tender salmon fillet topped with a thick layer of pesto and panko that keeps the fish juicy as it cooks. Use store-bought pesto or make your own pesto from scratch. Try this homemade pesto recipe or vegan pesto.
The whole thing comes together in a way that’s both satisfying and a little bit fancy without being complicated. Add a squeeze of lemon juice and serve this salmon dish with a side of veggies, a salad, or lemon parm orzo for a restaurant-quality meal you can easily whip up at home on busy weeknights or date night.
If you like salmon, try my salmon pesto pasta next.
Recipe Highlights
- Easy salmon recipe: This simple recipe feels fancy without the fuss. Plus, the skin comes right off when it's baked so perfectly.
- 30-minute meal: This is perfect for an easy weeknight dinner when you want dinner on the table in 30 minutes or less.
- Low-carb: This recipe is low-carb with an estimated 4 grams of carbs per serving.
- Simple ingredients: Only 6 core ingredients, plus salt and pepper.
Jump to:
Ingredients
- Atlantic salmon fillets: Skin on for juicy and tender fillets
- Pesto: A blend basil, pine nuts, garlic, and Parmesan, either homemade or jarred
- Mayonnaise: Adds moisture
- Panko breadcrumbs: Light and crispy for a crunchy topping
- Garlic powder: Enhances the flavor with a subtle garlic taste
- Parsley flakes: Adds a touch of freshness and color
- Salt and pepper: To taste
See the recipe card for quantities.
Instructions
Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with aluminum foil. Spray the foil with cooking spray. Place the salmon fillets on the foil skin side down.
Season the top with salt and pepper to taste.
In a small mixing bowl, stir together the pesto, mayonnaise, panko breadcrumbs, garlic powder, and parsley flakes until combined.
Spread the pesto panko mixture evenly across the top of the salmon fillets.
Bake for 10–15 minutes or until the salmon is opaque and flaky. Cooking time will vary depending on the thickness of the salmon.
The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C), measuring the thickest part of the fish. You can pull the salmon out at 140°F because the internal temp will continue to rise even after it's off the heat. Allow the salmon to rest for 5–10 minutes before serving.
Substitutions
- Atlantic salmon fillets: You can use frozen salmon but thaw before baking.
- Mayonnaise: Softened butter will work in a pinch for an easy pesto butter salmon.
- Panko breadcrumbs: Panko bread crumbs can be swapped with crushed Rtiz crackers (you can blitz them in the food processor).
Equipment
- Baking sheet - A rimmed baking sheet to bake the fish and catch any excess oil.
- Aluminum foil - To line the baking sheet for easy cleanup.
- Small mixing bowl - For mixing the pesto-mayo-panko mixture.
Storage
Leftover salmon can be kept in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 6 months. Learn how to reheat salmon like a pro.
Top Tips
- Bake to temp: Bake to temp rather than time. The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C), measuring the thickest part of the fish. You can pull the salmon out once it reaches 140°F because the temp continues to rise even after it's off the heat.
- Let it rest: After baking, let the salmon rest for 5 to 10 minutes before serving. This helps the juices redistribute, making the fish moist.
- Leave the skin on: Keeping the skin on salmon while baking helps retain moisture and enhances the flavor. Plus, when salmon is baked to perfection, the skin slides right off!
FAQ
Pesto is a sauce made primarily from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It has a rich, herby flavor and is often used with pasta, as a spread, or as a topping for meats and vegetables. There are many variations, like sun-dried tomato pesto or spinach pesto, that use slightly different ingredients. It can be bought in a jar on the same grocery aisle as pasta sauce.
📖 Recipe
Baked Pesto Crusted Salmon with Panko
Video
Ingredients
- 4 Atlantic salmon fillets 6 ounces each, skin on
- ¼ cup pesto
- ¼ cup mayonnaise
- ¼ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a rimmed baking sheet with aluminum foil. Spray the foil with cooking spray. Place the salmon fillets on the foil skin side down, seasoning the top with salt and pepper to taste.
- In a small mixing bowl, stir together the pesto, mayonnaise, panko breadcrumbs, garlic powder, and parsley flakes until combined.
- Spread the pesto panko mixture evenly across the top of the salmon fillets.
- Bake for 10–15 minutes or until the salmon is opaque and flaky. Cooking time will vary depending on the thickness of the salmon. The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C), measuring the thickest part of the fish. You can pull the salmon out at 140°F because the internal temp will continue to rise even after it's off the heat. Allow the salmon to rest for 5–10 minutes before serving.
Notes
Nutrition
More Pesto Recipes
Looking for other recipes like this? Try these:
Food safety
- The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C).
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Kelsey Smith says
I hope you all enjoy my recipe as much as I do. My husband will also vouch for it, it's our new go-to salmon recipe.