Baked Salmon with Pesto (Print Version)
Salmon fillets baked with a flavorful basil pesto crust for an easy Mediterranean main dish.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, each approximately 6 oz
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Pesto Crust
04 - 1/2 cup basil pesto (store-bought or homemade)
05 - 1/3 cup grated Parmesan cheese
06 - 1/2 cup panko or gluten-free breadcrumbs
07 - 1 tablespoon olive oil
→ Garnish (optional)
08 - Lemon wedges
09 - Fresh basil leaves
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry using paper towels. Season both sides evenly with salt and freshly ground black pepper. Place fillets on the prepared baking sheet.
03 - In a mixing bowl, combine basil pesto, grated Parmesan, breadcrumbs, and olive oil. Stir until a coarse, moist paste forms.
04 - Evenly spoon the pesto crust over the top of each salmon fillet, pressing gently to ensure it adheres firmly.
05 - Place the baking sheet in the preheated oven and bake salmon for 12 to 15 minutes until just cooked through and easily flakes with a fork.
06 - Remove from oven and allow salmon to rest for 2 minutes. Serve immediately, optionally garnished with lemon wedges and fresh basil leaves.
# Expert Advice:
01 -
- The pesto crust stays crispy while the salmon stays tender inside, creating a texture contrast that feels intentional and impressive.
- You can make it on a Tuesday night without any stress, yet it looks polished enough to serve to people you're trying to impress.
02 -
- Overcooked salmon turns grainy and sad; pull it out when it still has the slightest blush of translucence in the center, and it will be perfect as it rests.
- Don't skip patting the salmon dry—any surface moisture turns to steam and prevents the pesto crust from getting that gorgeous, crispy edge.
03 -
- Check your pesto for salt content before seasoning the fish; store-bought varieties are often saltier than homemade, so taste first.
- Use a fork to gently test doneness at the thickest part of the fillet rather than cutting into it; you'll keep the crust intact and get an honest read on the inside texture.