If you are looking to impress your dinner guests without spending hours in the kitchen, this Pesto Parmesan Crusted Baked Salmon Recipe is just what you need. It combines the rich freshness of basil pesto with the sharp, nutty flavor of parmesan cheese, crowned by a golden, crispy panko crust that makes every bite irresistible. Perfectly baked salmon fillets come out tender and flaky inside, offering a delightful contrast to the flavorful crust on top. This dish brings together simple ingredients in a way that feels both elegant and comforting—making it an absolute favorite to keep handy for weeknights or special occasions alike.
Ingredients You’ll Need
Gathering straightforward ingredients is the first step to nailing this dish. Each element in this Pesto Parmesan Crusted Baked Salmon Recipe plays a crucial role, whether adding depth, zest, or texture, giving you a well-rounded and colorful plate every time.
- Olive oil (3 tablespoons): Adds moisture and helps create a crisp, golden crust on the salmon.
- Salmon filets (4, about 6 oz each, skin on): The star of the dish, offering rich, succulent flavor and omega-3 goodness.
- Kosher salt (2 teaspoons): Enhances the natural flavors of the salmon without overpowering.
- Black pepper (½ teaspoon): Adds a subtle spice that complements the pesto and cheese.
- Lemon zest (zest of one lemon): Brings a fresh, citrusy brightness to balance the richness.
- Basil pesto (¼ cup): Provides a vibrant herbaceous base with garlicky, nutty notes.
- Grated parmesan cheese (4 tablespoons): Offers a sharp, savory punch that crisps up beautifully when baked.
- Panko breadcrumbs (¼ cup): Give the crust a light, crunchy texture that seals in the flavors.
How to Make Pesto Parmesan Crusted Baked Salmon Recipe
Step 1: Preheat Oven and Prepare Pan
Start by preheating your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup. Drizzle 1 tablespoon of olive oil onto the foil and spread it around to prevent the salmon from sticking, while also adding a subtle layer of flavor.
Step 2: Prepare the Salmon
Pat each salmon filet dry with a paper towel to ensure the crust sticks properly. Arrange them skin side down on the prepared baking sheet. In a small bowl, combine kosher salt, black pepper, and lemon zest. Sprinkle this seasoning mix evenly over the tops of the salmon filets, giving your fish a flavorful foundation.
Step 3: Add the Pesto
Spoon the vibrant basil pesto generously over each piece of salmon. Use the back of your spoon to spread it evenly from edge to edge. This layer not only infuses the fish with bold herb and garlic flavors but also helps the parmesan-panko crust adhere perfectly.
Step 4: Make the Parmesan-Panko Crust
In a small bowl, mix the grated parmesan cheese with panko breadcrumbs until well combined. Sprinkle this mixture evenly across the pesto layer on all the salmon filets. Finally, drizzle the remaining 2 tablespoons of olive oil over each piece to encourage golden browning and add extra moisture.
Step 5: Bake
Place the baking sheet in your preheated oven and bake the salmon for 12 to 15 minutes. Keep an eye out for the crust to turn a beautiful golden brown while the salmon becomes tender and flaky. To check doneness, a food thermometer inserted into the thickest part should read 145°F (63°C).
Step 6: Rest and Serve
Once out of the oven, let the salmon rest for 1 to 2 minutes. This little pause allows the juices to redistribute throughout the fish, keeping each bite luscious and moist. Your Pesto Parmesan Crusted Baked Salmon Recipe is now ready to serve!
How to Serve Pesto Parmesan Crusted Baked Salmon Recipe
Garnishes
Add a pop of fresh color and brightness with lemon wedges and freshly chopped parsley or basil leaves. These garnishes not only enhance the visual appeal but also offer zesty freshness that complements the rich pesto and parmesan crust.
Side Dishes
This salmon pairs beautifully with light, simple sides such as steamed asparagus, garlic roasted potatoes, or a crisp green salad. For a heartier option, creamy risotto or quinoa pilaf work wonderfully, soaking up any extra pesto and olive oil on the plate.
Creative Ways to Present
For an elegant touch, serve the salmon over a bed of sautéed spinach or nestle it on a colorful medley of roasted vegetables. Consider plating individual portions with a drizzle of extra pesto or a dollop of lemon-infused crème fraîche for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the salmon to an airtight container and refrigerate. It will stay fresh and tasty for up to 2 days. Storing it carefully ensures the crust doesn’t get soggy and the flavors remain vibrant.
Freezing
Freezing this dish is not ideal, as the pesto crust and texture of the cooked salmon may be compromised. However, if you must, wrap each filet tightly in plastic wrap and foil before freezing for up to one month. Thaw thoroughly before reheating.
Reheating
Reheat leftovers gently in a 300°F (150°C) oven for about 10 minutes to help preserve the crisp crust. Avoid microwaving, which can make the crust soggy and the salmon dry. Keeping the texture intact will make your second serving just as enjoyable.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and cuts down your prep time. Just choose a high-quality pesto with fresh ingredients for the best flavor in your Pesto Parmesan Crusted Baked Salmon Recipe.
What if I don’t have panko breadcrumbs?
If panko isn’t available, you can substitute with regular breadcrumbs, though the crust might be a bit denser. Toasting the regular breadcrumbs lightly beforehand can help you get a crunch closer to panko’s texture.
Is it okay to use salmon without skin?
Yes, you can use skinless salmon fillets if you prefer. Just be mindful when handling and baking, as skin helps hold the fillet together and keeps it juicy. Also, adjust cooking time slightly if needed.
Can I prepare this recipe ahead of time?
While the recipe is best enjoyed freshly baked, you can prepare the salmon with pesto and crust topping in advance and refrigerate for a couple of hours before baking. This makes it handy for busy days or entertaining guests.
How do I know when the salmon is perfectly cooked?
The best indicator is when the crust is golden brown and the fish flakes easily with a fork. Using a meat thermometer, aim for an internal temperature of 145°F (63°C) for perfectly cooked salmon that is moist and safe to eat.
Final Thoughts
This Pesto Parmesan Crusted Baked Salmon Recipe is one of those meals that makes you feel like a pro both in the kitchen and at the dinner table. With its simple ingredients, easy steps, and incredible flavors, it’s the kind of recipe you’ll return to time and time again. Give it a try and watch how effortlessly it becomes a new favorite in your home.
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Pesto Parmesan Crusted Baked Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Pesto Salmon recipe combines tender, flaky salmon filets with a flavorful basil pesto and a crispy parmesan-panko crust. Baked to perfection in just 20 minutes, it’s a quick and delicious meal that’s perfect for weeknights or entertaining guests.
Ingredients
Salmon and Seasoning
- 4 salmon filets (about 6 oz each, skin on)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Zest of one lemon
Pesto and Crust
- 3 tablespoons olive oil, divided
- ¼ cup basil pesto
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and drizzle with 1 tablespoon of olive oil to prevent sticking and add flavor.
- Prepare the Salmon: Pat each salmon filet dry using a paper towel. Place the filets skin side down on the prepared baking sheet. In a small bowl, mix together the kosher salt, black pepper, and lemon zest. Evenly sprinkle this mixture over the tops of the salmon filets to season them.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets, then use the back of the spoon to spread it evenly to the edges for maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In another small bowl, combine the grated parmesan cheese and panko breadcrumbs, mixing well. Sprinkle this mixture evenly over the pesto-topped salmon filets. Finish by drizzling each salmon filet with the remaining 2 tablespoons of olive oil.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the crust is golden brown and the fish is flaky and cooked through. If using a probe thermometer, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove the baking sheet from the oven and let the salmon rest for 1 to 2 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful salmon.
Notes
- Make sure to dry the salmon filets well before seasoning to ensure the crust sticks properly.
- Use fresh basil pesto for the best flavor, but store-bought pesto works fine in a pinch.
- Panko breadcrumbs help create a nice crunchy crust; regular breadcrumbs can be used but the texture will differ.
- Cooking times may vary depending on the thickness of your salmon filets—check for doneness with a thermometer if possible.
- Letting the salmon rest briefly after baking keeps it juicy and tender.
