Baked Salmon Pesto Crust (Printable)
Oven-baked salmon fillets finished with a flavorful basil pesto and Parmesan crust.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, 6 oz (170 g) each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Pesto Crust
04 - 1/2 cup (4 fl oz) basil pesto, store-bought or homemade
05 - 1/3 cup (1 oz) grated Parmesan cheese
06 - 1/2 cup (1.4 oz) panko or gluten-free breadcrumbs
07 - 1 tablespoon (0.5 fl oz) olive oil
→ Garnish (optional)
08 - Lemon wedges
09 - Fresh basil leaves
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Arrange fillets on the prepared baking sheet.
03 - In a small bowl, combine basil pesto, grated Parmesan cheese, breadcrumbs, and olive oil. Mix until forming a coarse, moist paste.
04 - Spoon the pesto mixture evenly over the tops of the salmon fillets, pressing gently to adhere.
05 - Bake for 12 to 15 minutes, until the salmon is just cooked through and flakes easily with a fork.
06 - Remove from oven and let rest for 2 minutes. Serve hot, garnished with lemon wedges and fresh basil leaves if desired.
# Expert Advice:
01 -
- Ready in under 30 minutes but tastes like you fussed for hours.
- The pesto crust keeps the salmon impossibly moist and packed with herbaceous flavor.
- Naturally gluten-free and elegant enough for guests or quiet enough for just yourself.
02 -
- Salmon continues cooking after it leaves the oven, so pull it at the exact moment it's just barely cooked through—overcooked salmon is the only real mistake here.
- Pat the fillets dry before seasoning, or moisture will keep the crust from adhering properly and you'll end up with separated layers instead of a unified dish.
03 -
- Make the pesto mixture the night before and keep it in the fridge—it actually tastes better when flavors meld, and you'll shave minutes off dinner prep.
- If you're cooking for four different people, you can prepare individual salmon bowls with different crust variations so everyone gets exactly what they want.