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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!
Course Main Course
Cuisine Modern Australian
Total Time 20 minutes
Servings 4
Calories 182kcal
Author Lee-Ann Grace | Chef Not Required


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


  • 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.


  • 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*


Calories: 182kcal