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    Home » Everything!

    Salmon With Pesto Crust

    Published: Sep 15, 2019 · Modified: Jan 9, 2020 by Lee-Ann · 1 Comment

    Jump to Recipe - Print Recipe
    salmon fillets on a baking tray
    close up shot of cooked salmon fillet

    Salmon with Pesto Crust in 20 minutes - fresh salmon fillets, topped with basil pesto, parmesan and panko crumbs then oven-baked.

    My oven baked Salmon with Pesto Crust recipe is going to be your new quick and easy way to cook salmon fillets. With a yummy basil pesto crust, this simple baked salmon recipe only has 5 ingredients, and that includes the salmon & olive oil!

    Plus it's done in 20 minutes! Winner!

    baked salmon fillets with pesto crust on a white baking tray

    As far as recipes go - this one is super fast! All you have to do is mix up some basil pesto, panko breadcrumbs and parmesan - this is going to form our crust. Top your salmon fillets with this basil pesto crumb mixture, then bake.

    Table of Contents

    • Ingredients for oven baked salmon with basil pesto crust
    • How to cook salmon with pesto crust
    • My top tips for making salmon with pesto crust
    • Other basil pesto recipes you make like
    • Other salmon recipes you may like
    • Salmon With Pesto Crust
      • Ingredients
      • Instructions
      • Notes

    Ingredients for oven baked salmon with basil pesto crust

    • Fresh salmon fillets - skinless
    • Basil pesto
    • Panko breadcrumbs
    • Fresh parmesan cheese
    • Olive oil

    *Please see the recipe at the end of this post for detailed quantities & instructions.

    How to cook salmon with pesto crust

    • Place basil pesto, panko breadcrumbs and finely grated fresh parmesan cheese in a bowl - see Image 1.
    • Mix to combine well, it should look like chunky bread crumbs - see Image 2.
    process shot showing how to make baked pesto salmon
    Image 1.
    process shot showing how to make baked pesto salmon
    Image 2.
    • Brush the top of the salmon fillets with a little olive oil, then top the salmon fillets with the pesto crust mixture, pressing down well - see Image 3.
    • Place the fillets on to a baking tray, and brush the sides of the fillets with a little more olive oil - see Image 4.
    process shot showing how to make baked pesto salmon
    Image 3.
    process shot showing how to make baked pesto salmon
    Image 4.
    • Then bake for 10 minutes (depending on the thickness of your fillets) or to your liking.

    Pieces of cooked salmon topped with pesto crust sitting on a white baking tray

    My top tips for making salmon with pesto crust

    • It's always a good idea to give your salmon fillets a quick once-over, feeling for any pin bones that may have been missed that need to be removed.
    • If you are one of my regular readers, this is going to come as no surprise when I say that I recommend that you make your own basil pesto. It seriously only takes a few minutes, and the flavour is amazing! I promise you won't go back to store-bought! This pesto crusted salmon will still taste great even if you don't make your own pesto though!
    • The cooking time will depend on the thickness of your salmon fillets. My fillets were 3cm / 1.25" at the thickest part, and they took 10 minutes.
    • Panko breadcrumbs are Japanese style breadcrumbs - see this post for more info.

    Other basil pesto recipes you make like

    Creamy Pesto Chicken - chicken breast fillets topped with a combination of basil pesto and cream cheese, then oven-baked until golden.

    Pesto Grilled Cheese Sandwich - caprese style grilled cheese with fresh tomatoes, basil pesto, lots of fresh mozzarella cheese all wrapped in prosciutto then grilled until crisp!

    Basil Pesto Crusted Lamb - moist, succulent lamb rack with a golden crunchy crust of breadcrumbs flavoured with parmesan cheese and basil pesto.

    Other salmon recipes you may like

    Salmon with Avocado Salsa - spiced and grilled salmon topped with fresh avocado and orange salsa. A quick and tasty low carb dinner.

    Lemon Parsley Salmon Pasta - a creamy sauce of chilli, garlic & lemon coating gorgeous chunks of still-pink salmon.

    baked salmon fillets with pesto crust on a white baking tray

    Salmon With Pesto Crust

    Salmon with Pesto Crust - fresh salmon fillets, topped with basil pesto, parmesan and panko crumbs then oven-baked. Dinner in 20 minutes!
    Print Pin Rate
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    Total Time: 20 minutes
    Serving: 4
    Calories: 182kcal
    Author: Lee-Ann Grace

    Ingredients

    • 4 fresh salmon fillets skinless
    • 2 tablespoon basil pesto
    • ⅔ cup panko breadcrumbs
    • ⅓ cup finely grated fresh parmesan
    • 1 tablespoon olive oil

    Instructions

    • Preheat oven to 180c / 350f.
    • Line a baking tray with baking paper and set aside.
    • Place basil pesto, panko breadcrumbs and finely grated fresh parmesan cheese in a bowl, and mix well to combine.
    • Brush the top of the salmon fillets with a little olive oil, then top the salmon fillets with the pesto crust mixture, pressing down well.
    • Place the fillets on to the baking tray, and brush the sides of the fillets with a little more olive oil.
    • Bake for 10 minutes (depending on the thickness of your fillets) or to your liking.

    Notes

    • It's always a good idea to give your salmon fillets a quick once-over, feeling for any pin bones that may have been missed that need to be removed.
    • If you are one of my regular readers, this is going to come as no surprise when I say that I recommend that you make your own basil pesto. It seriously only takes a few minutes, and the flavour is amazing! I promise you won't go back to store-bought! This pesto crusted salmon will still taste great even if you don't make your own pesto though!
    • The cooking time will depend on the thickness of your salmon fillets. My fillets were 3cm / 1.25" at the thickest part, and they took 10 minutes.
    • Panko breadcrumbs are Japanese style breadcrumbs - see this post for more info.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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