Prepare to fall in love with this **Baked Pesto Crusted Salmon**, an incredibly simple yet profoundly flavorful fish recipe that’s virtually impossible to resist. Imagine succulent, fresh Atlantic salmon fillets, each generously topped with a rich, aromatic layer of basil pesto blended with crunchy panko breadcrumbs. This magical crust not only infuses the salmon with incredible flavor but also helps keep the fish incredibly juicy and tender as it bakes to perfection.

Whether you opt for the convenience of store-bought pesto or prefer to whip up your own from scratch using fresh basil, pine nuts, garlic, and Parmesan, this recipe is incredibly adaptable. For those feeling adventurous, try a homemade pesto recipe or even a delicious vegan pesto to cater to different dietary preferences. The beauty of this dish lies in its ability to deliver a satisfying, slightly fancy meal without any complicated steps. It’s perfect for elevating an ordinary weeknight dinner into a restaurant-quality experience right in your own kitchen.

A squeeze of fresh lemon juice over the finished salmon brightens all the flavors, making it even more delectable. Serve this delightful salmon dish with a vibrant side of roasted vegetables, a crisp green salad, or our popular lemon parmesan orzo for a truly complete and unforgettable meal. This **pesto salmon recipe** is guaranteed to become a family favorite, offering both ease and elegance.

If you’re already a fan of delicious salmon dishes, be sure to try my salmon pesto pasta next for another fantastic, quick meal idea!

Why You’ll Love This Pesto Crusted Salmon Recipe

This **Baked Pesto Crusted Salmon** isn’t just another dinner idea; it’s a culinary win for several reasons:

• Effortlessly Elegant: This salmon recipe achieves that coveted “fancy without the fuss” status. It looks impressive on the plate, making it ideal for entertaining or a special date night, yet the preparation is remarkably straightforward. You’ll spend more time enjoying it than cooking it!
• Speedy 30-Minute Meal: Time is precious, especially on busy weeknights. This **quick salmon recipe** ensures you can have a delicious, wholesome dinner on the table in 30 minutes or less, from prep to plate. Perfect for when hunger strikes but time is short.
• Healthy & Low-Carb Option: Looking for a meal that fits into a healthy lifestyle? With an estimated 4 grams of carbs per serving, this recipe is naturally low-carb and packed with lean protein and beneficial omega-3 fatty acids from the salmon. It’s a nutritious choice you can feel good about.
• Minimal, Simple Ingredients: You don’t need a pantry full of exotic items for this dish. It requires only 6 core ingredients, plus your standard salt and pepper. This simplicity makes grocery shopping a breeze and ensures a fantastic meal without complexity.
• Perfectly Cooked Salmon Every Time: One of the highlights is how beautifully the salmon bakes. The pesto-panko crust acts as a protective layer, locking in moisture, and the skin effortlessly separates from the flesh once cooked, ensuring a tender, flaky result.

Essential Ingredients for Pesto Crusted Salmon

Crafting this incredible **pesto crusted salmon** requires a few key components that work together to create a symphony of flavors and textures. Here’s what you’ll need:

• Atlantic Salmon Fillets: Opt for skin-on fillets, ideally around 6 ounces each. The skin acts as a natural barrier, helping to lock in moisture and ensuring a juicy, tender interior. It also makes for easier cleanup as the skin easily peels off after baking.
• Pesto: The star of the show! Whether you prefer the convenience of a good quality jarred pesto or the fresh vibrancy of homemade (a blend of basil, pine nuts, garlic, Parmesan, and olive oil), pesto provides that signature herby, savory flavor.
• Mayonnaise: A crucial ingredient for moisture and binding. Mayonnaise helps the panko crust adhere to the salmon and keeps the fish from drying out during baking, contributing to an incredibly succulent result.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, creating a wonderfully crunchy topping that contrasts beautifully with the tender salmon.
• Garlic Powder: Enhances the savory depth of the pesto mixture with a subtle yet distinct garlic flavor, complementing the fresh basil.
• Parsley Flakes: Adds a touch of herbaceous freshness and a pop of color to the pesto crust. While optional, it elevates the visual appeal and overall aroma.
• Salt and Pepper: Essential for seasoning the salmon to taste, bringing out its natural flavors and ensuring a well-balanced dish.

For exact measurements, please refer to the recipe card below.

Step 1: Preheat and Prepare. Begin by preheating your oven to 400°F (200°C). This ensures the oven is at the correct temperature for even cooking. Line a rimmed baking sheet with aluminum foil. This step is a game-changer for easy cleanup! Lightly spray the foil with cooking spray to prevent sticking. Place your salmon fillets, skin-side down, on the prepared baking sheet, leaving a little space between each fillet for even baking.

Step 2: Season the Salmon. Lightly season the top of each salmon fillet with salt and freshly ground black pepper to taste. This initial seasoning is important for building the overall flavor profile of the dish.

Step 3: Prepare the Pesto Crust. In a small mixing bowl, combine the pesto, mayonnaise, panko breadcrumbs, garlic powder, and parsley flakes. Stir these ingredients together until they are thoroughly combined and form a thick, spreadable paste. The mayonnaise binds the mixture and adds moisture, while the panko ensures a delightful crunch.

Step 4: Apply the Pesto Crust. Generously spread the prepared pesto-panko mixture evenly over the top of each salmon fillet. Don’t be shy! This layer forms the delicious, flavorful crust and protects the fish during baking. Ensure a good, even coating on each piece.

Step 5: Bake to Perfection. Transfer the baking sheet to your preheated oven. Bake for 10–15 minutes, or until the salmon is opaque throughout and flakes easily with a fork. Keep in mind that cooking time can vary based on the thickness of your salmon fillets. Thicker fillets may require a few extra minutes. The most reliable way to ensure perfectly cooked fish is to use a meat thermometer.

Step 6: Check Temperature and Rest. The USDA recommends cooking fish to a minimum internal temperature of 145°F (62.8°C), measured at the thickest part of the fillet. However, you can remove the salmon from the oven when it reaches about 140°F (60°C), as its internal temperature will continue to rise a few degrees as it rests (this is called carryover cooking). Allow the **baked pesto salmon** to rest for 5–10 minutes before serving. This resting period helps the juices redistribute throughout the fish, resulting in a more moist and flavorful meal.

Storing and Reheating Pesto Crusted Salmon

While this **pesto crusted salmon** is best enjoyed fresh, you can easily store leftovers for future meals:

• Refrigeration: Leftover salmon should be stored in an airtight container in the refrigerator for 3 to 4 days. This ensures it stays fresh and safe to eat.
• Freezing: For longer storage, cooked salmon can be frozen for up to 6 months. Wrap individual fillets tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, place the salmon in a preheated oven at 275°F (135°C) for about 10-15 minutes, or until warmed through. Covering it with foil can help prevent it from drying out. Avoid microwaving if possible, as it can make the salmon rubbery. For best results and to retain moisture, you can also gently reheat it in a pan over low heat with a splash of water or broth. Learn how to reheat salmon like a pro to maintain its delicious texture.

Top Tips for the Best Pesto Crusted Salmon

• Bake to Temperature, Not Just Time: Relying solely on cooking time can lead to overcooked or undercooked fish. The USDA recommends fish be cooked to a minimum internal temperature of 145°F (62.8°C). Use an instant-read meat thermometer inserted into the thickest part of the salmon. For optimal juiciness, you can pull the salmon out once it reaches 140°F (60°C) because the temperature will continue to rise (carryover cooking) even after it’s off the heat.
• Don’t Skip the Rest: After baking, let your **pesto crusted salmon** rest for 5 to 10 minutes before serving. This crucial step allows the muscle fibers to relax and the juices to redistribute throughout the fillet, resulting in a significantly more moist, tender, and flavorful fish.
• Leave the Skin On: Even if you don’t plan to eat the skin, keeping it on the salmon while baking is a fantastic hack. It helps protect the delicate flesh from the direct heat of the oven, locking in moisture and preventing it from drying out. Plus, when salmon is baked to perfection, the skin typically slides right off with ease, leaving you with perfectly cooked, flaky fish.
• Pat Salmon Dry: Before seasoning and applying the pesto crust, always pat your salmon fillets thoroughly dry with paper towels. Excess moisture can steam the fish rather than sear it, preventing the crust from becoming as crispy as desired.
• Even Crust Distribution: Ensure the pesto-panko mixture is spread evenly over each fillet. This guarantees every bite has that delightful crunch and burst of flavor.

Pesto is a classic Italian sauce that originated in Genoa. It’s traditionally made by crushing fresh basil leaves with garlic, pine nuts, Parmesan cheese (Parmigiano-Reggiano), and olive oil. The name “pesto” comes from the Italian word “pestare,” meaning “to crush,” referring to the traditional method of preparation with a mortar and pestle. It boasts a rich, bright, herby, and savory flavor. While basil pesto is the most common, there are many delicious variations, like sun-dried tomato pesto, spinach pesto, or even kale pesto, that use slightly different ingredients. You can typically find ready-made pesto in a jar on the same grocery aisle as pasta sauce.

Yes, absolutely! You can use frozen salmon, but it’s crucial to thaw it completely before starting the recipe. Place the frozen salmon in the refrigerator overnight, or for a quicker thaw, submerge the sealed fillets in cold water for about 30-60 minutes. Once thawed, pat the salmon very dry with paper towels to ensure the pesto-panko crust adheres well and gets nice and crispy during baking.

This versatile **pesto salmon** pairs beautifully with a variety of side dishes. For a light and healthy meal, consider roasted asparagus, green beans, or a simple mixed green salad. If you prefer something heartier, serve it alongside lemon parmesan orzo, quinoa, couscous, or even roasted potatoes. A squeeze of fresh lemon always brightens the flavors.

Yes, **baked pesto crusted salmon** can be a great option for meal prep! Cook a larger batch and portion it out into airtight containers with your chosen sides. It reheats well in the oven, maintaining much of its flavor and moisture. Just follow the reheating tips mentioned in the storage section to avoid drying it out.

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Baked Pesto Crusted Salmon with Panko

More Delightful Pesto Recipes to Try

If you loved the vibrant flavors of this **pesto salmon recipe**, you’re in for a treat! Pesto is an incredibly versatile ingredient that can elevate many dishes. Explore these other fantastic pesto-infused recipes for more quick and delicious meal ideas:

Important Food Safety Tips

Ensuring food safety is paramount when cooking any meal, especially with fish. Please keep the following guidelines in mind:

• Cook to Temperature: Always follow the recommended internal cooking temperatures. The USDA advises cooking fish to a minimum internal temperature of 145°F (62.8°C). Use a reliable meat thermometer to verify this temperature at the thickest part of the fillet.
• Prevent Cross-Contamination: Never use the same utensils, cutting boards, or plates on cooked food that previously touched raw meat or fish. Always wash them thoroughly with hot, soapy water, or use separate ones.
• Wash Your Hands: Always wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw salmon or any raw meat.
• Mind the Temperature Danger Zone: Do not leave food sitting out at room temperature for extended periods. Bacteria multiply rapidly between 40°F (4°C) and 140°F (60°C). Refrigerate leftovers promptly within two hours of cooking.
• Thawing Safely: If using frozen salmon, thaw it safely in the refrigerator overnight or by submerging it in cold water, changing the water every 30 minutes until thawed. Never thaw at room temperature.

For more comprehensive guidelines on safe food handling and preparation, please refer to USDA.gov.