Baked Salmon with Pesto

I discovered this salmon years ago while testing recipes for a dinner party, and honestly, it was born from panic. Twenty minutes before guests arrived, I realized I'd overcomplicited my menu. So I grabbed a fillet, some pesto from the fridge, and threw together a crust that somehow turned into something people still ask me to make.

My friend Sarah came over stressed about cooking for her in-laws, so I walked her through this while we drank wine in my kitchen. Watching her face when they asked for seconds was worth more than any cookbook review.

Ingredients

• Salmon fillets (4 pieces, 6 oz each): Look for bright pink color and firm flesh, and always pat them dry before seasoning so they don't steam.
• Salt and black pepper: Season generously on both sides before the crust goes on, since pesto is salty.
• Basil pesto (1/2 cup): Store-bought saves time, but homemade tastes like you actually care, and honestly, they're both perfect here.
• Parmesan cheese (1/3 cup grated): Freshly grated makes a real difference in how the crust browns and clings to the fish.
• Panko or gluten-free breadcrumbs (1/2 cup): Panko gives you that satisfying crunch that won't disappear when it bakes.
• Olive oil (1 tablespoon): This binds everything together and helps the crust toast to golden.
• Lemon wedges and fresh basil (optional garnish): A squeeze of lemon at the table brightens everything, and fresh basil reminds you it's alive.

Instructions

Heat your oven and prep:

Get the oven to 400°F and line a baking sheet with parchment paper if you have it (your future self will appreciate not scrubbing). This takes two minutes and changes everything about cleanup.

Dry and season your salmon:

Pat each fillet completely dry with paper towels, then sprinkle salt and pepper on both sides. Moisture is the enemy of a good crust, and seasoning early means it actually soaks in.

Make the pesto crust:

Stir together the pesto, Parmesan, breadcrumbs, and olive oil in a bowl until it looks like wet sand. The texture should hold together when you squeeze it but still feel loose enough to spread.

Top the salmon:

Spoon the pesto mixture onto the center of each fillet and press it down gently with the back of the spoon. Don't overthink it, just make sure it covers most of the top.

Bake until just cooked:

Slide into the oven for 12 to 15 minutes, checking at 12 because ovens vary and nobody likes dry salmon. The salmon should flake easily with a fork and the crust should be golden and crispy.

Rest and serve:

Pull it out and let it sit for 2 minutes so the inside stays juicy. Serve with lemon wedges and fresh basil if you have them, though honestly it's perfect on its own.

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There's something magical about watching someone take their first bite of this and realize restaurant-quality seafood can happen in your own kitchen. That moment makes the 10 minutes of prep completely worth it.

Why This Works So Well

The pesto acts as both flavor and insulation, keeping the salmon moist while the breadcrumbs create a golden crust that has actual texture. Baking instead of pan-searing means you don't need fancy technique or perfect timing, just an oven that works and 15 minutes of patience.

What to Serve Alongside

This salmon doesn't need much, but roasted vegetables like asparagus or zucchini are natural friends, as are crispy new potatoes or a simple green salad with vinaigrette. If you're feeling fancy, a chilled Sauvignon Blanc or Pinot Grigio pairs beautifully and makes the whole dinner feel intentional.

Variations and Swaps

If basil pesto isn't your thing, sun-dried tomato pesto brings an entirely different energy and works just as well, or try a cilantro-lime version if that's more your speed. For nut-free living, use seed-based pesto or just skip the nuts altogether since the crust works with any flavor you choose.

• Swap regular panko for gluten-free if needed, and nobody will know the difference.
• Use homemade pesto if you have an extra 10 minutes and fresh basil in the garden.
• Double the pesto crust if you love it thick and herby, which I always do.

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This recipe lives in that perfect space between simple and elegant, where you actually want to cook it on a regular Tuesday and also wouldn't be embarrassed to serve it on a special night. That balance is hard to find.

Recipe Questions & Answers

→ How do I prevent the pesto crust from burning?

Ensure the oven temperature is set correctly and keep an eye on the salmon during baking. Using panko breadcrumbs helps create a crisp crust without burning quickly.

→ Can I make the pesto crust nut-free?

Yes, substitute traditional pine nuts with seeds like sunflower or pumpkin seeds, or use a nut-free pesto variety to avoid allergens.

→ What sides pair well with baked salmon in pesto crust?

Roasted vegetables, steamed rice, or a crisp green salad complement the rich flavors and balance the meal elegantly.

→ Is it possible to use frozen salmon fillets?

Yes, thaw the salmon properly before baking to ensure even cooking and maintain the texture of the crust.

→ How do I know when the salmon is perfectly cooked?

Check if the salmon flakes easily with a fork and appears opaque throughout. Cooking usually takes 12-15 minutes at 400°F (200°C).