Elevate your salmon dish with this delightful PESTO CRUSTED SALMON recipe. With a flavorful blend of basil pesto, crunchy breadcrumbs, and tender salmon fillets, this easy-to-make dish offers a burst of flavors and textures.
Some nights, we just need a quick, healthy meal that still feels a little special. That’s exactly why this pesto, panko, and parmesan-crusted salmon has become one of our go-to dinners. My wife and I love salmon, and this recipe delivers restaurant-quality results with barely any effort. The combination of rich, herby pesto, crispy panko, and salty parmesan creates a flavorful crust that complements the buttery salmon perfectly. Plus, with just a handful of ingredients and less than 20 minutes from start to finish, it’s one of the easiest meals we make.
What makes this dish even better is how foolproof it is. The key to success is starting with a hot baking sheet—a trick that ensures the skin crisps up beautifully while the fillets cook to flaky perfection. The pesto not only adds incredible flavor, but it also helps the panko and parmesan adhere, creating a golden crust with just the right crunch. And since everything bakes in the oven, there’s no need to stand over the stove, flipping fillets or managing a pan.
We’ve made this recipe countless times, tweaking it slightly depending on what we have on hand. Sometimes, we swap the basil pesto for a sun-dried tomato or even an arugula-based version for a different flavor profile. Other times, we’ll serve it with a simple side of roasted vegetables or a fresh salad for a completely fuss-free dinner. No matter how we serve it, this dish never disappoints—it’s a staple in our weeknight rotation, and I’m sure it will become one in yours too!
IN THIS RECIPE...
What do I need to make this recipe?
- SALMON FILLETS: Go for fresh, high-quality salmon with vibrant color. Skin-on is best for extra crispiness, but skinless works too—just use parchment paper to prevent sticking
- BASIL PESTO: Adds richness, garlic, and a punch of herbaceous flavor. Swap it out for arugula, sun-dried tomato, or dairy-free pesto if needed.
- PANKO BREADCRUMBS: Light, crispy, and perfect for a crunchy topping. Regular breadcrumbs work too, or try crushed crackers, pork rinds, or almond flour for a low-carb twist.
- GRATED PAMESAN CHEESE: Nutty, salty, and essential for that golden crust. Use Pecorino Romano or nutritional yeast as an alternative.
- OLIVE OIL: Keeps the salmon from sticking and helps the skin crisp up. Avocado oil works great if you prefer a high-smoke-point option.
- KOSHER SALT & BLACK PEPPER: Brings out the natural flavor of the salmon. Stick with kosher salt for better control and even seasoning.
Ingredient Swaps & Additions
- Add a bit of spice by mixing some crushed red pepper flakes or cayenne into the panko-parmesan mixture.
- Boost the herby flavors by adding chopped fresh parsley, thyme, or rosemary to the breadcrumb topping.
- Make it extra crunchy by mixing in crushed nuts like almonds or pistachios with the panko.
- Use a different cheese like sharp cheddar or Gruyère for a unique twist on the classic.
Step-by-Step Instructions
This recipe is all about bold flavor with minimal effort. Follow these simple steps to get crispy, flaky, perfectly seasoned salmon every time.
1. PREHEAT YOUR OVEN & HEAT THE PAN
Set your oven to 400°F and place a rimmed baking sheet inside with a drizzle of olive oil. Let the pan heat up as the oven preheats—this is the key to crispy salmon skin! If using skinless salmon, line the baking sheet with parchment paper instead to prevent sticking.
2. PREP THE SALMON
Place the salmon fillets on a plate or cutting board, skin-side down. Pat both sides dry with a paper towel—this removes excess moisture, which helps with browning and prevents a soggy crust. Generously season the flesh side of the salmon with kosher salt and black pepper for balanced flavor.
3. COAT WITH PESTO
Spread a thick, even layer of basil pesto over the top of each fillet. The pesto not only adds flavor but also helps bind the crunchy topping to the salmon. If you’re using homemade pesto, make sure it’s not too oily or it may affect the crispiness of the crust.
4. ADD THE PANKO & PARMESAN CRUST
Sprinkle panko breadcrumbs evenly over each fillet, pressing them lightly into the pesto so they stick. Then, grate fresh parmesan directly on top—this melts beautifully in the oven, creating a crispy, cheesy topping.
5. BAKE UNTIL PERFECTLY FLAKY
Carefully remove the preheated baking sheet from the oven and place the salmon fillets skin-side down. You should hear a sizzle—this is a sign the skin is crisping up immediately. Bake at 400°F for 12-15 minutes until the salmon is opaque and flaky. If your fillets are thicker, they may need up to 18 minutes.
6. SERVE & ENJOY
Carefully transfer the salmon to a plate and let it rest for 2 minutes before serving. Pair it with steamed veggies, roasted potatoes, or a fresh salad for a balanced meal. If you love extra crispiness, give the top a quick broil for 1-2 minutes—just keep an eye on it!
Pro Tips for Success
✔ Want a deeper crust? Double the panko and press firmly onto the salmon.
✔ Cooking for meal prep? Store leftovers in an airtight container for up to 3 days.
✔ Don’t have an oven? Try air-frying at 375°F for 10-12 minutes for an equally crispy finish.
That’s it! Crispy, flaky, pesto-packed salmon in under 20 minutes—perfect for any night of the week.
Related Recipes
Pesto-Crusted Salmon
Equipment
- 1 Baking tray
Ingredients
- 2 salmon fillets
- ¼ cup basil pesto
- ¼ cup grated parmesan
- ¼ cup panko breadcrumbs see note
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Set your over to preheat to 400°F. Drizzle a sheet pan with olive oil and place it in the oven while preheating. This is very important to ensure crispy salmon skin!1 tablespoon olive oil
- Place your salmon fillets on a plate or cutting board skin side down and pat both sides with paper towels to dry them off. This will also help achieve crispy skin.2 salmon fillets
- Liberally season the flesh side of each fillet with salt and pepper.1½ teaspoons kosher salt, ½ teaspoon black pepper
- Evenly spread the pesto over each of the fillets.¼ cup basil pesto
- Sprinkle each fillet with breadcrumbs then grate fresh parmesan over the top.¼ cup panko breadcrumbs, ¼ cup grated parmesan
- Remove the prepared baking sheet from the oven. Carefully place each fillet on the baking sheet. You should hear a sizzle as you place the fillets. Bake at 400°F for 12-15 minutes until salmon is opaque and flaky.
- Serve with your favorite side and enjoy!
Notes
- These can be replaced by any breadcrumbs of your choice. You can even crush up cornflakes cereal if you have that on hand!