Pesto Crusted Salmon

Course: Main Dish

Cuisine: American

Keyword: salmon

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 170kcal

Author: Platings and Pairings

This 30-minute Pesto Crusted Salmon recipe envelops salmon filets in a crispy pesto-infused panko crust. Baked until tender and flaky, it’s an impressive yet fuss-free meal that’s perfect for busy weeknight dinners.

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Equipment

Baking Sheet

Ingredients

4 6-ounce pieces salmon filets center-cut
1/2 cup panko breadcrumbs
2 Tablespoons butter melted
½ teaspoon garlic powder
1 lemon zested and thinly sliced
⅓ cup pesto homemade or store bought
2-3 Tablespoons finely chopped fresh herbs basil, dill, parsley, tarragon, etc.
Kosher salt and pepper to taste

Instructions

Preheat your oven to 400-degrees F.
Pat salmon dry and season with salt and pepper.
In a medium bowl, add the panko, melted butter, garlic powder, and lemon zest. Stir to combine.
Arrange two lemon slices under each salmon filet and place in a baking dish. Top each piece with a thick layer of pesto. Sprinkle the panko mixture on top of the pesto and press to coat.
Bake the salmon for 15-20 minutes, until the crust is golden and the fish flakes easily. The fish is fully cooked when an instant thermometer inserted into the thickest part of the fish reads 145℉.
Sprinkle with the fresh herbs and enjoy.

Notes

Storage

I recommend serving the crusted salmon right away to enjoy its buttery texture, crispy crust, and herbaceous flavor to the fullest. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, place the salmon in a baking dish and warm it in a 350ºF oven for 10 to 15 minutes or until heated through.

Tips and tricks

You’ll know the salmon is perfectly cooked when the meat flakes easily with a fork and has an opaque color. If you’re still unsure, use an instant-read thermometer; the thickest part of the filet should have an internal temperature of 145°F.
Take the salmon filets out of the fridge 15 minutes before baking so they can come down to room temperature and cook more evenly.
Don’t walk too far from the oven while the salmon is baking. It can quickly go from delicate and tender to overdone and dry.

Variations

Pistachio pesto – Prepare your pesto with pistachios instead of pine nuts for a subtly sweet and nutty flavor.
Roasted red pepper – Blend roasted red peppers into your pesto for a smoky-sweet variation.
Sun-dried tomato pesto – Add a rich, tangy flavor with sun-dried tomatoes.
Spinach and walnut pesto – Substitute spinach for basil and walnuts for pine nuts for a nutrient-packed, earthy flavor.

Nutrition