Baked Salmon with Pesto (Print View)

Tender salmon fillets baked with vibrant basil pesto and a crunchy topping.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pesto Topping

05 - 1/3 cup basil pesto
06 - 2 tablespoons grated Parmesan cheese
07 - 2 tablespoons panko breadcrumbs (gluten-free optional)
08 - 1 tablespoon pine nuts, lightly toasted (optional)

→ Garnish

09 - Lemon wedges
10 - Fresh basil leaves

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Pat salmon fillets dry and place them on the prepared baking sheet.
03 - Drizzle olive oil over fillets and season evenly with salt and black pepper.
04 - In a small bowl, combine basil pesto, Parmesan cheese, and panko breadcrumbs.
05 - Spread the pesto mixture evenly over each salmon fillet and sprinkle pine nuts on top if desired.
06 - Bake salmon for 12 to 15 minutes until just cooked through and flaky.
07 - Remove from oven, let rest 2 minutes, then serve garnished with lemon wedges and fresh basil.

# Expert Suggestions:

01 -
  • It's deceptively elegant—your guests will think you're more skilled than you actually are, and honestly, that's worth everything
  • The pesto crust stays crispy while the salmon underneath stays moist and buttery, creating this magical contrast you'll dream about
  • Dinner is ready faster than takeout, which means more time enjoying the meal and less time stress-cooking
02 -
  • Don't skip the drying step. Wet salmon creates steam instead of a golden crust, and that's the one thing separating good from restaurant-quality
  • The pesto mixture thickens as it sits, so make it right before topping the fish—otherwise it becomes hard to spread. If it does get thick, stir in a teaspoon of olive oil to loosen it
  • Oven temperatures vary wildly, so start checking at 12 minutes. Overcooked salmon becomes dry and sad. You want it just tender, still barely moist in the center
03 -
  • If you're making homemade pesto, slightly under-toast your pine nuts before blending—they'll continue toasting as the pesto sits and releases oils
  • Buy salmon from a reliable source and use it the same day if possible. Quality fish cooks better and tastes dramatically different than something that's been sitting for days

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