What kind of pesto is best for salmon?

Freshly made pesto is always the best, but store-bought pesto works well too. Look for a pesto with good quality ingredients and a bright, fresh flavor. Basil pesto is the most common and pairs beautifully with salmon. You can also experiment with sun-dried tomato pesto or other variations.

How do you keep pesto from burning when baking salmon?

To prevent the pesto from burning, bake the salmon at a moderate temperature (around 375°F/190°C). You can also lightly brush the salmon with olive oil before adding the pesto to help protect it. Keeping the baking time reasonable is crucial.

What side dishes go well with pesto crusted salmon?

Pesto crusted salmon pairs well with a variety of side dishes. Consider serving it with roasted vegetables (asparagus, broccoli, or zucchini), a fresh salad, pasta, rice, or quinoa. Lemon wedges are also a great addition to brighten the dish.

Can I use frozen salmon for pesto crusted salmon?

Yes, you can use frozen salmon. Make sure to thaw it completely before cooking. Pat the salmon dry with paper towels to remove any excess moisture for better results.

How long does pesto crusted salmon last in the fridge?

Cooked pesto crusted salmon can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I grill pesto crusted salmon?

Yes, you can grill pesto crusted salmon. Place the salmon on a piece of foil or in a grill basket to prevent it from sticking to the grill. Grill over medium heat, keeping a close eye on it to prevent burning. The cooking time will vary depending on the thickness of the salmon.

Pesto Crusted Salmon: The Secret to Juicy, Effortless Perfection 2026

Pesto Crusted Salmon

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This pesto crusted salmon is a quick and elegant weeknight dinner. A crispy, herby panko and Parmesan topping seals in moisture for incredibly juicy, flavorful fish. It’s simple to make yet feels special, and leftovers are fantastic the next day.

Author: Harmony
Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 4 servings 1x
Category: dinner
Method: baking
Cuisine: Italian

Ingredients

Scale

1.5 to 2 pounds salmon fillet, skin-on or skinless
1/2 cup prepared basil pesto
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 lemon, half for juice and half for thin slices
Salt and freshly ground black pepper

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Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Place salmon on the sheet, skin-side down if applicable. Pat it very dry with paper towels.
Drizzle salmon with olive oil and season generously with salt and pepper.
In a small bowl, mix pesto with 1 tablespoon of fresh lemon juice. Spread evenly over the top of the salmon.
In another bowl, combine panko and grated Parmesan. Sprinkle over the pesto layer, pressing gently to adhere.
Arrange thin lemon slices around the salmon on the baking sheet.
Bake for 12-15 minutes, until crust is golden and salmon flakes easily or reaches 125-130°F internally.
Let the salmon rest for 5 minutes before serving.

Notes

For gluten-free, use gluten-free panko. For dairy-free, omit Parmesan or use nutritional yeast. Always pat salmon dry for a crisp crust. Do not skip the rest time for juicier results.

Nutrition

Serving Size: 4
Calories: 380
Sugar: 1
Sodium: 350
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 34
Cholesterol: 80

Find it online: https://harmonymeal.com/pesto-crusted-salmon-2/