With a jar of Basil Pesto in your fridge, you’re well on your way to a beautiful pesto salmon supper in 15 minutes or less! This easy pesto salmon recipe loads tender oven-roasted salmon with summery basil flavor, then finishes with a layer of crispy olive oil breadcrumbs and a pesto-lemon drizzle.
Photo Credits: Katherine Irwin
Three easy tricks make this pesto recipe not only rather fancy-feeling, but incredibly easy. First, to get a crispy salmon skin that mimics Pan Seared Salmon without fussing by the stove, you simply need to preheat the sheet pan in the oven. The hot pan helps the skin of the fish begin browning immediately so the filets crisp slightly on the bottom.
Second, topping the salmon with breadcrumbs (you can use gluten-free, or skip if you’d like), gives this easy weeknight recipe a richer flavor and yet another layer of texture. Finally, whisking the pesto with a squeeze of fresh lemon turns it into a bright and refreshing pourable sauce, lifting the richness of the fish.
Keep this salmon and pesto in your back pocket for simple suppers, or prepare a whole platter as an easy and crowd-pleasing centerpiece for dinner parties with friends.
- Ingredients for this Pesto Salmon Recipe
- How to Make Baked Pesto Salmon
- Ways to Mix it Up
- What to Serve with Salmon Pesto
- Pesto + Protein = Quick and Easy Meals!
- Easy Pesto Salmon with a Crispy Breadcrumb Crust Recipe
Ingredients for this Pesto Salmon Recipe
You only need four ingredients to make salmon with pesto: pesto sauce, salmon, salt, and olive oil. But I like to elevate it with a few additional pantry staples.
- Skin-on salmon filets: Look for skin-on salmon filets about 4-ounces each, or slice a large piece into four equal portions. Note that thinner filets cut from the side of salmon closest to the tail will cook more quickly than center-cut filets.
- Extra virgin olive oil mixed into panko helps the breadcrumbs brown evenly into a crispy crust. Use a high-quality extra virgin variety for the best flavor (any of the oils from our shop would be delicious here).
- Panko breadcrumbs are light and crisp. Coated with olive oil they bake up into a lightly browned crust. Feel free to swap in gluten-free, or leave them off if you prefer.
- Basil pesto is the primary flavor of this salmon dish. Make your own Fresh Basil Pesto or use store-bought pesto to save time.
- Lemon juice isn’t an essential ingredient, but thinning out the pesto with a little olive oil and lemon juice makes it easier to drizzle over the salmon. Plus, the lemon flavor complements the salmon itself.
- Salt enhances the flavor.
How to Make Baked Pesto Salmon
Preheating the sheet pan is the secret to making this oven-baked salmon. Here are the steps:
- Preheat the oven and prep the salmon. Line a baking sheet with aluminum foil and place inside the oven. Preheat the oven to 400°F. Pat the salmon pieces dry.
- Prep the breadcrumbs. In a small bowl, mix the 1/2 cup panko breadcrumbs and 1 tablespoon of olive oil. Stir gently but thoroughly to distribute the oil.
- Coat salmon with pesto. When the oven is hot, carefully remove the baking sheet from the oven. Drizzle with olive oil to prevent sticking, then set the salmon pieces on top of the hot foil with the skin side down. Use a pastry brush or the back of a spoon to spread 3 tablespoons of the pesto on the salmon in an even layer on top.
- Add the panko. Divide panko between pieces of salmon, sprinkling it densely on top.
- Bake the salmon. Bake for 8-10 minutes, until the filets are firm and just cooked through and the breadcrumbs look toasted and lightly browned.
- Serve. While the salmon bakes, whisk together the remaining 1 tablespoon of pesto with the remaining 1 tablespoon of olive oil in a small bowl. Season with the lemon juice and a pinch of salt. When the salmon flakes easily with a fork, remove from the oven and transfer to a serving platter or individual plates. Drizzle with the pesto lemon sauce and serve.
Ways to Mixit Up
The key to a great back-pocket weeknight dinner recipe is versatility. You’ll never get bored! Here are some ways to make this pesto salmon recipe your own:
- Change out the fish: You can absolutely use this same technique on another type of fish including trout, striped bass, or even a meatier fish like halibut. Adjust the cook time based on the thickness of your filets. You’ll want to make sure any fish reaches an internal temperature of 145°F.
- Make it gluten-free: You can use gluten-free panko breadcrumbs or skip the crumbs.
- Add a smoky layer: Cook this on the grill over indirect heat to impart a layer of smoky flavor. See our How to Grill Salmon guide for tips.
- Change up the pesto: Try dairy-free Carrot Top Pesto for a hit of peppery sweetness, or Lemon Pesto for a zingy, bright version.
What to Serve with Salmon Pesto
Even with the breadcrumbs, pesto salmon is quite light. A duo of salads–one fresh and one satisfying–makes the perfect companion, like our Greek Potato Salad and a simple Mediterranean Cucumber Tomato Salad .
Pesto + Protein = Quick and Easy Meals!
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Browse all Mediterranean Recipes Visit Our Shop
Ingredients1x2x3x
- ▢ 4 (4-5 ounce) skin-on salmon filets (about 1 pound salmon, or a large piece sliced into 4 filets)
- ▢ 1/2 cup panko breadcrumbs (gluten free is okay)
- ▢ 2 tablespoons extra virgin olive oil , plus more to drizzle
- ▢ 4 tablespoons Pesto (divided)
- ▢ 2 teaspoons lemon juice
- ▢ Kosher salt
Instructions
- Preheat the oven and prep the salmon. Line a baking sheet with aluminum foil and place inside the oven. Preheat the oven to 400°F. Pat the salmon pieces dry.
- Prep the breadcrumbs. In a small bowl, mix the breadcrumbs and 1 tablespoon of olive oil. Stir gently but thoroughly to distribute the oil.
- Coat salmon with pesto. Remove the hot sheet pan from the oven, and drizzle olive oil over the aluminum foil. Set the salmon pieces skin-side down on top of the hot, oil-coated foil. Use a pastry brush or the back of a spoon to spread 3 tablespoons of the pesto in an even layer on top of the salmon.
- Add the panko. Divide panko between pieces of salmon, sprinkling it densely on top.
- Bake the salmon. Bake for 8-10 minutes until the filets are firm and just cooked through and the breadcrumbs look toasted and lightly browned.
- Make the pesto drizzle. While the salmon bakes, whisk together the remaining 1 tablespoon of pesto with remaining 1 tablespoon olive oil in a small bowl. Season with the lemon juice and a pinch of salt.
- Serve. When the salmon flakes easily with a fork, remove from the oven and transfer to a serving platter or individual plates. Drizzle with the pesto lemon sauce and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
Nutrition
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Four of our best-selling signature olive oils, perfect for everyday use.
Easy Pesto Salmon with a Crispy Breadcrumb Crust
Ingredients
- 4 (4-5 ounce) skin-on salmon filets (about 1 pound salmon, or a large piece sliced into 4 filets)
- 1/2 cup panko breadcrumbs (gluten free is okay)
- 2 tablespoons extra virgin olive oil , plus more to drizzle
- 4 tablespoons Pesto (divided)
- 2 teaspoons lemon juice
- Kosher salt
Instructions
- Preheat the oven and prep the salmon. Line a baking sheet with aluminum foil and place inside the oven. Preheat the oven to 400°F. Pat the salmon pieces dry.
- Prep the breadcrumbs. In a small bowl, mix the breadcrumbs and 1 tablespoon of olive oil. Stir gently but thoroughly to distribute the oil.
- Coat salmon with pesto. Remove the hot sheet pan from the oven, and drizzle olive oil over the aluminum foil. Set the salmon pieces skin-side down on top of the hot, oil-coated foil. Use a pastry brush or the back of a spoon to spread 3 tablespoons of the pesto in an even layer on top of the salmon.
- Add the panko. Divide panko between pieces of salmon, sprinkling it densely on top.
- Bake the salmon. Bake for 8-10 minutes until the filets are firm and just cooked through and the breadcrumbs look toasted and lightly browned.
- Make the pesto drizzle. While the salmon bakes, whisk together the remaining 1 tablespoon of pesto with remaining 1 tablespoon olive oil in a small bowl. Season with the lemon juice and a pinch of salt.
- Serve. When the salmon flakes easily with a fork, remove from the oven and transfer to a serving platter or individual plates. Drizzle with the pesto lemon sauce and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
Nutrition
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