Baked Salmon Pesto Crust

There's something about the smell of basil hitting hot salmon that makes everything feel like a celebration, even on a Tuesday night. I discovered this combination by accident, honestly, when I had leftover pesto and a fillet that needed rescuing from the freezer. Twenty minutes later, it was the kind of dinner that made my partner ask for the recipe before we'd even finished eating. Now it's what I make when I want to feel accomplished without spending hours in the kitchen.

I made this for my sister's book club dinner once, and someone actually asked if I'd gotten it from a restaurant. The best part? I'd made it at home while still in my work clothes, just following my instincts. She's made it three times since, always with a text saying it saved her that week.

Ingredients

• Salmon fillets: Look for evenly thick pieces so they cook at the same rate, and don't stress about the skin—we're working with skinless here for a cleaner crust.
• Basil pesto: Store-bought works beautifully here, which is honestly the whole point of this dish, though homemade tastes like you really showed off.
• Parmesan cheese: Grated fresh is noticeably better than pre-grated, and it helps bind the crust together while adding sharpness.
• Breadcrumbs: Panko gives you texture and a slight crunch, but gluten-free versions work just as well if that matters to you.
• Olive oil: This brings everything together into a cohesive, moist paste that adheres beautifully to the fish.
• Salt and pepper: Season the salmon first so the fish itself has flavor, not just the crust.

Instructions

Get your oven ready and prep your workspace:

Preheat to 400°F and line a baking sheet with parchment paper if you have it—it's not essential, but it saves you from scrubbing later. I learned that the hard way.

Dry and season your salmon:

Pat those fillets completely dry with paper towels, which is the secret to everything tasting better here. Season both sides generously with salt and pepper, and let them sit while you make the crust.

Mix your pesto crust:

Combine pesto, Parmesan, breadcrumbs, and olive oil in a bowl and stir until you get something that looks like damp sand. You want it thick enough to stay on top, not so wet it slides off.

Crown your salmon:

Spoon the pesto mixture onto each fillet and press gently so it sticks. Don't be shy—a generous topping is what makes this feel special.

Bake until just done:

Twelve to fifteen minutes at 400°F, and you'll see the edges starting to turn golden and the salmon flaking when you nudge it with a fork. Don't overbake, or you'll lose that tenderness.

Rest and serve:

Give it two minutes out of the oven before plating, then serve hot with lemon wedges and fresh basil if you've got it.

Save Pin

I made this once for a friend who said she'd never liked salmon, and she came back for seconds. Turns out she'd only ever had dry, overcooked salmon before, and the pesto crust changed her mind entirely. It became our thing for a while—whenever we'd both had rough weeks.

Why the Pesto Crust Works

The basil pesto isn't just flavor—it's a protective layer that keeps the salmon moist while the breadcrumbs get crispy on top. The Parmesan adds a salty, savory note that plays beautifully against the richness of the fish, and the olive oil binds everything so it doesn't dry out. It's the kind of simple technique that feels more sophisticated than it actually is.

Making It Your Own

The beauty of this recipe is how easy it is to pivot based on what you have or what you're craving. I've done it with sun-dried tomato pesto when I wanted something earthier, with arugula pesto when basil felt too obvious, even with a cilantro-lime version that surprised everyone at a dinner party. The structure stays the same, but the flavor completely changes.

Sides and Serving

This salmon is elegantly simple on its own, so whatever you serve alongside it should be equally thoughtful but not competing. Roasted vegetables, a grain, or something bright and fresh feels right. A cold glass of Sauvignon Blanc or Pinot Grigio is the perfect companion, though honestly, you could serve this at any meal and it would feel like a win.

• Roasted asparagus or green beans with garlic takes five minutes and feels intentional.
• A simple arugula salad with lemon dressing balances the richness of the pesto.
• Serve it warm or even at room temperature if you're planning ahead for a relaxed meal.

Save Pin

This is the kind of recipe that becomes part of your regular rotation without you planning for it to. Every time you make it, it feels new because you can change it, but it's simple enough that you barely have to think.

Recipe Questions & Answers

→ How can I make the pesto crust gluten-free?

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

→ Can I prepare this dish ahead of time?

Prepare the pesto mixture and season the salmon in advance, but add the crust and bake just before serving for best texture.

→ What type of fish is best for this dish?

Skinless salmon fillets work well due to their firm texture and rich flavor, holding the pesto crust nicely.

→ What sides complement baked salmon with pesto crust?

Roasted vegetables, rice, or a crisp green salad pair beautifully with the herby and savory notes of the crusted salmon.

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

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) for safe consumption.