Baked Salmon Pesto Crust

Discovering this baked salmon with pesto crust was like finding a new favorite in my weeknight dinner lineup—simple yet impressive enough to make guests curious about how I pulled it off.

I remember the first time unexpected guests showed up and this baked salmon saved the day by looking gourmet while being effortless to prepare.

Ingredients

• Salmon fillets: I always choose skinless when I'm short on time but skin-on adds that extra crisp texture when baked
• Basil pesto: Homemade or store-bought works, just make sure it's fresh so the herbs shine through
• Breadcrumbs: Panko gives a lovely crunch but gluten-free breadcrumbs work just as well for sensitive diets
• Parmesan cheese: Adds a subtle nutty flavor that rounds out the pesto crust perfectly
• Olive oil: Use a good quality one to mellow the flavors and help bind the crust
• Salt and black pepper: Simple seasonings that bring the salmon and crust together
• Lemon wedges and fresh basil: Optional but highly recommended for that fresh finishing touch

Instructions

Get Everything Ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or grease it lightly to prevent sticking.

Prep the Salmon:

Pat the salmon fillets dry with paper towels to help the crust stick better. Arrange them skin-side down on your prepared baking sheet and sprinkle with salt and black pepper, awakening their natural flavor.

Make the Pesto Crust:

In a small bowl, mix together the basil pesto, breadcrumbs, Parmesan cheese, and olive oil until you get a crumbly paste that smells wonderfully herby and cheesy.

Top the Salmon:

Divide the pesto mixture evenly and spread it gently but firmly over each fillet, forming that beautiful crust that will bake to golden perfection.

Bake to Perfection:

Slide the baking sheet into the oven and bake for 15 to 18 minutes. You’ll know it’s ready when the salmon is cooked through and the crust turns lightly golden, filling your kitchen with an irresistible aroma.

Rest and Serve:

Let the salmon rest for a couple of minutes after baking. Serve it with fresh lemon wedges and basil to brighten every bite.

Save

This dish became more than just dinner when I served it to mark a special family reunion—it turned the meal into a warm celebration and a memory we all treasure.

Keeping It Fresh

I always make sure to use fresh basil for the pesto and fresh lemon at the end—it makes a noticeable difference in flavor brightness that lifts the whole dish.

When You're Missing Something

If you don’t have panko breadcrumbs, crushed crackers or even finely chopped nuts can create a unique texture, just remember to adjust quantities to avoid overpowering the salmon.

Serving Ideas That Clicked

Pair this salmon with roasted veggies or a light salad to complement the richness of the pesto crust.

• Don’t forget a squeeze of lemon—never underestimate its power to brighten flavors
• Serve immediately after resting to keep the crust crispy
• Leftovers are perfect cold for lunch wraps the next day

Save

Thanks for hanging out here in the kitchen with me—hope this baked salmon with pesto crust becomes your go-to for fuss-free deliciousness.

Recipe FAQs

→ What type of fish works best for this dish?

Salmon fillets are ideal due to their rich flavor and firm texture, but firm fish like cod or trout can also be used as substitutes.

→ How can I make the crust gluten-free?

Use gluten-free breadcrumbs instead of regular panko or breadcrumbs to keep the crust gluten-free without compromising texture.

→ What is the best way to serve this dish?

Serve alongside roasted vegetables, a light salad, or rice to complete the meal. Adding lemon wedges enhances the bright flavors.

→ How do I ensure the pesto crust stays crispy after baking?

Press the pesto mixture firmly onto the salmon and bake at a high temperature (around 200°C/400°F) to help the crust become golden and crisp.

→ Can I prepare the pesto crust ahead of time?

Yes, you can mix the pesto, breadcrumbs, Parmesan, and olive oil in advance and refrigerate. Apply it to the salmon just before baking for best results.