If you’re hunting for a dish that’s bursting with flavor, effortlessly elegant, and incredibly easy to make, this Pesto Parmesan Crusted Baked Salmon Recipe is going to be your new best friend in the kitchen. Imagine tender, flaky salmon topped with a vibrant basil pesto, crowned with a golden, crispy parmesan and panko crust that adds just the right amount of texture and richness. It perfectly balances fresh, zesty, and savory notes, making each bite a joyful celebration of simple ingredients elevated. If you want something impressive yet fuss-free for dinner, this recipe is a total winner that I promise will quickly become a staple.
Ingredients You’ll Need
The magic of this Pesto Parmesan Crusted Baked Salmon Recipe lies in its handful of straightforward ingredients. Each one plays a special role: from bringing moisture and richness, to lending fresh herbal brightness, to building that irresistible crust that makes the salmon shine.
- Olive oil: Adds a silky richness and helps the crust brown nicely during baking.
- Salmon filets: Use fresh, skin-on fillets around 6 ounces each for the best flavor and texture.
- Kosher salt: Essential for seasoning and enhancing all the flavors in the dish.
- Black pepper: Provides a subtle kick and depth to the seasoning blend.
- Lemon zest: Adds a bright, citrus aroma that lifts the whole flavor profile.
- Basil pesto: Infuses the fish with herbal richness and a glorious green color.
- Grated parmesan cheese: Delivers a nutty, salty punch that crisps up beautifully in the crust.
- Panko breadcrumbs: Give a light, airy crunch that contrasts perfectly with the tender salmon.
How to Make Pesto Parmesan Crusted Baked Salmon Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 375°F (190°C). Line a baking sheet with aluminum foil to keep your cleanup easy and drizzle the foil with a tablespoon of olive oil to ensure your salmon won’t stick and adds subtle flavor from the start.
Step 2: Prepare the Salmon
Pat your salmon filets dry with a paper towel, which is key for that crust to stick well and bake up crisp. Place the filets skin side down on the foil-lined pan. Mix kosher salt, black pepper, and lemon zest together and sprinkle evenly over your salmon, seasoning it perfectly to enhance natural flavors.
Step 3: Add the Pesto
Spoon basil pesto generously over each salmon filet. Using the back of the spoon, spread it out all the way to the edges, ensuring every bite will be filled with fresh, herbaceous goodness that complements the fish beautifully.
Step 4: Make the Parmesan-Panko Crust
Combine your grated parmesan cheese and panko breadcrumbs in a small bowl. This mixture creates the signature cheesy, crunchy top we all love. Sprinkle it evenly over the pesto layer on the salmon and then drizzle each filet with the remaining 2 tablespoons of olive oil to help everything bake up golden and crisp.
Step 5: Bake to Perfection
Pop your pan into the preheated oven and bake for about 12 to 15 minutes. You’re looking for a golden brown crust with a flaky, cooked-through salmon underneath. Using a food thermometer, aim for an internal temperature of 145°F (63°C) to nail that perfect balance of moistness and safety.
Step 6: Rest and Serve
Once out of the oven, let the salmon rest for a minute or two. This step allows the juices to redistribute, meaning each bite remains juicy and full of flavor rather than drying out. Now you’re ready to dig in!
How to Serve Pesto Parmesan Crusted Baked Salmon Recipe
Garnishes
A sprinkle of freshly chopped basil or a twist of lemon zest on top adds freshness and a pop of color. A drizzle of extra virgin olive oil or a dollop of creamy ricotta on the side can take it over the top.
Side Dishes
Pair this salmon with a light arugula salad tossed in lemon vinaigrette, roasted asparagus, or creamy garlic mashed potatoes for a well-rounded meal that highlights the flavors without overpowering the delicate fish.
Creative Ways to Present
For a dinner party, serve the salmon on a bed of herbed quinoa or alongside grilled polenta rounds. You can also plate it with a vibrant beet and orange salad to introduce contrasting colors and textures that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooked, let the salmon cool to room temperature before transferring it to an airtight container. Stored in the fridge, it will keep well for up to 3 days, making it a great option for quick lunches or dinner the next day.
Freezing
This recipe doesn’t freeze as well after baking because the pesto crust can lose its crispness, but you can freeze the seasoned and pesto-coated raw salmon (without the parmesan-panko topping) for up to 1 month. Just add the topping fresh before baking.
Reheating
When reheating leftover salmon, use a low oven setting around 275°F (135°C) to warm it gently and help preserve moisture. Avoid the microwave if you want to keep that delicious crust as crisp as possible.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its flavor and texture against the pesto parmesan crust, firmer fish like cod, halibut, or sea bass will also hold up well to baking with this topping.
Is homemade pesto better than store-bought for this recipe?
If you have the time, homemade pesto adds incredible freshness and control over ingredients. However, a high-quality store-bought pesto will still deliver delicious results and speed up prep time significantly.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, crushed crackers, or even finely chopped nuts for a different texture. Just keep in mind that panko provides a lighter, crispier crust that complements the fish nicely.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free breadcrumbs to keep the crust satisfying without compromising on texture or flavor.
How do I ensure the salmon doesn’t dry out?
Patting the salmon dry before seasoning, not overbaking it, and letting it rest after cooking are all key steps. Monitoring the internal temperature closely will prevent dryness while ensuring it’s fully cooked and safe.
Final Thoughts
This Pesto Parmesan Crusted Baked Salmon Recipe is a shining example of how simple ingredients combined thoughtfully can create something truly special. From weeknight dinners to special occasions, it brings elegant flavor and texture without fuss. I can’t wait for you to try it and maybe even make it your go-to salmon recipe; your taste buds are in for a treat!
Print
Pesto Parmesan Crusted Baked Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Description
This easy and flavorful Pesto Salmon recipe features tender salmon filets topped with vibrant basil pesto and a crispy parmesan-panko crust. Baked to perfection in just 20 minutes, it’s a healthy and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Salmon and Seasoning
- 4 salmon filets (about 6 oz each, skin on)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Zest of one lemon
For the Pesto Topping
- ¼ cup basil pesto
For the Parmesan-Panko Crust
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Other Ingredients
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and drizzle with 1 tablespoon of olive oil to prevent sticking and add flavor.
- Prepare the Salmon: Pat each salmon filet dry using a paper towel. Place the filets skin side down on the prepared baking sheet. In a small bowl, mix kosher salt, black pepper, and lemon zest. Evenly sprinkle this seasoning mixture over the tops of the salmon filets.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets. Use the back of the spoon to spread it evenly to the edges, ensuring full coverage and maximum flavor.
- Make the Parmesan-Panko Crust: In a small bowl, combine grated parmesan cheese and panko breadcrumbs. Mix well, then sprinkle this mixture evenly over the pesto-topped salmon filets. Drizzle the remaining 2 tablespoons of olive oil over each filet to help crisp the crust.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the crust is golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
- Rest and Serve: Remove the baking sheet from the oven and let the salmon rest for 1 to 2 minutes. This allows the juices to redistribute, ensuring moist and flavorful salmon. Serve immediately.
Notes
- For best results, use fresh basil pesto or high-quality store-bought pesto.
- You can substitute panko breadcrumbs with regular breadcrumbs, though panko provides a crispier texture.
- To check doneness, use a meat thermometer to ensure the salmon reaches 145°F internally.
- Serve with lemon wedges or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
