This baked Pesto Crusted Salmon is flaky, moist, and super flavorful! The best part? It is done in 45 minutes, has only 10 ingredients, and comes with a side of roasted tomatoes and onions! Serve it over a bed of rice for a mouthwatering dinner.
Pesto Crusted Salmon
If you are looking for more simple, baked dinners then check these out!
- Salmon: This recipe is for a 1lb whole filet but you can easily use portioned salmon. See my notes in the recipe card because baking time will differ with portioned salmon.
- Bread crumbs: Plain crumbs are the best; they can be homemade, panko, etc.
- Pesto: I use store-bought for ease but you can make your own too!
- Garlic: Mince it up as fine as you can get it. 1 teaspoon of garlic powder can be substituted as well.
- Cherry tomatoes: The fresher the better! They will burst and create such a lovely flavor to go with the pesto.
- Onion: Be sure to cut the onion in large wedges so they don’t get overcooked and lifeless.
- Oil: Use a high temperature oil like olive oil. This is going to prevent the oil from getting too hot and smoking in your oven (it can leave an unpleasant taste to the salmon). I also feel extra virgin olive oil roasts food the best.
- Salt and pepper: There are no measurements so season to your heart’s desire.
- Lemon wedges: Serve as a garnish to squeeze over the top! This tastes delicious with a pop of fresh lemon.
Wild Salmon Versus Farmed Salmon
There is large debate regarding salmon in the foodie community. Most say wild-caught is the way to go because it is leaner and more flavorful. BUT if you are like me and live hundreds of miles away from the ocean or don’t have a ton of extra cash to spend on expensive salmon, you choose farmed salmon. It is easy to find at the grocery store, won’t cost an arm and a leg, and will still be delicious!
TIP: No matter if it is wild or farmed, bake your salmon with the skin on! You do not have to eat the skin once the salmon is baked but it will keep the filet extra moist as it bakes.
What Do I Do If My Salmon Is Frozen?
No problem! Follow these next steps and learn how to properly unthaw your frozen salmon. Doing this will promote an even bake and a crispier exterior.
- Refrigerate the salmon until it is completely unthawed.
- Let it sit at room temperature for 30 minutes.
- Pat dry with paper towels to remove excess moisture.
How To Make The Best Baked Pesto Crusted Salmon
Place your salmon filet skin side down on your prepared baking tray and season it with salt and pepper (to your taste preference).
In a small bowl, combine your bread crumbs, pesto, and minced garlic. Once that is well mixed sprinkle it evenly over your salmon filet.
TIP: Using the back of your spoon, lightly press the pesto crust mixture into your salmon filet to help it adhere.
Place the cherry tomatoes and red onion around your salmon, drizzle with olive oil, and season with salt and pepper (again, to your taste preference).
This salmon bakes at 400° F for 14-17 minutes.
TIP: Always watch your salmon carefully for the final few minutes, it can easily overcook! The topping will begin to brown and using a fork the salmon will easily flake away at it’s thickest part.
What Do I Serve With Pesto Crusted Salmon?
The flavors of this Pesto Crusted Salmon go very well with brown rice, that is what I like to serve it with. You can also pair it with quinoa, broccoli, potatoes, a side salad, cauliflower rice, or even on top of pasta!
Thanks for dropping in! Be sure to subscribe to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!
Pesto Crusted Salmon
- 1 salmon filet; 1lb
- ¾ cup bread crumbs
- ⅓ cup pesto
- 3 cloves garlic; minced
- 8 ounces cherry tomatoes
- 1 onion; large and cut in wedges
- 1 tablespoon olive oil
- salt and pepper; for seasoning to taste
- lemon wedges; garnish
- Preheat oven to 400° F and line a large baking tray with parchment paper (lightly spray with oil or nonstick cooking spray).
- Place the salmon filet skin side down on the baking tray and season with salt and pepper.
- In a small bowl, combine bread crumbs, pesto, and minced garlic.
- Sprinkle the mixture evenly over the salmon filet. Using the back of your spoon, lightly press down to help it adhere to the salmon.
- Place cherry tomatoes and red onion around the salmon, drizzle with olive oil, and season with salt and pepper.
- Bake 14-17 minutes or until the salmon flakes away easily with a fork. The topping will also appear browned and crispy. *if you are baking salmon portions see notes below
- Serve with a lemon wedge and your favorite side.
- Reduce baking time to 12-15 minutes, salmon portions do not need as much time to bake.
- Store any leftovers covered in the refrigerator for up to three days.
If you make my Pesto Crusted Salmon, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!