Simple Pesto Crusted Salmon

Salmon is one of those dinners I never get tired of making. This pesto crusted salmon is quick, flavorful, and always feels like a total win after a long day.

Jump to:

• Ingredients
• Substitutions
• Do you leave the skin on salmon when baking?
• Can I use frozen salmon?
• Step by step
• Air Fryer Version
• Tips
• Storing and reheating
• Recipe

Brent and I eat salmon a lot, and if you've been around for a while, you know he's obsessed with my Blackened Salmon. But lately, this pesto salmon has been giving it a real run for its money. The homemade pesto is fresh, garlicky, and so good you might just eat it straight from the food processor. I may or may not have done that! The pesto pairs perfectly with tender, flaky salmon and a little crunchy topping that gives it the best texture. And the best part? It's dairy free and can easily be made Paleo or Whole30, just skip the panko.

I love serving it with Honey Glazed Roasted Carrots or a simple salad for an easy, balanced dinner that doesn't keep me stuck in the kitchen all night.

Ingredients

Do you leave the skin on salmon when baking?

I do, yeah! You can take it off if you want, but I usually just bake it with the skin on. It peels off super easily once it's cooked, and it helps keep the fish from sticking or drying out.

Can I use frozen salmon?

Yeah, totally! Just make sure it's fully thawed before baking so it cooks evenly. I usually thaw mine overnight in the fridge, but if I forget (which happens more often than I'd like to admit), I'll stick the sealed fillets in a bowl of cold water for about 30 minutes. Once they're thawed, pat them dry with paper towels so the pesto and panko have something to cling to. That's how you get that crispy golden crust we're going for. After that, just follow the recipe as written!

Step by step

1. Add all the ingredients, except the salmon and panko crumbs, to a food processor and pulse until everything is combined.
2. Preheat your oven to 400 degrees Fahrenheit.
3. Line a baking sheet with foil, parchment paper, or a silicone baking mat, and place the salmon filets on the baking sheet.
4. Pat the salmon dry with a paper towel, then spoon the pesto evenly over all the salmon filets.
5. Gently press the panko crumbs on top of each of the pesto covered salmon filets. I like to spray the tops of mine with cooking spray, but you don't have to.
6. Bake at 400 degrees for 12-14 minutes. Timing will depend on how thick your filets are. If you want an extra crispy topping, you can turn your oven to broil for the last few minutes.

Air Fryer Version

If you love your air fryer as much as I do, you'll be happy to know this pesto salmon works beautifully in it. Spray the basket with avocado oil or line it with parchment paper, then place the salmon skin-side down in a single layer. Spoon on the pesto, sprinkle the panko on top, and give it a quick spritz of oil. Air fry at 400°F for about 8-10 minutes, or until it flakes easily with a fork. Every air fryer runs a little different, so I start checking around the 8-minute mark. You'll end up with salmon that's crispy on top, tender inside, and ready before you can even finish mixing your drink.

Storing and reheating

Storing: If you've got leftovers, store them in an airtight container in the fridge for up to 3 days. Any extra pesto can go in a small jar, just cover it with a little oil, and it'll stay fresh for about 4-5 days.

Reheating: I like using the oven at 350°F for 8-10 minutes, just until warmed through. Cover it loosely with foil to keep it from drying out. Or pop it in the air fryer at 350°F for 3-4 minutes if you want that crisp topping back.

Not in the mood to reheat? No problem. It's amazing cold, flake it over a salad, toss it in a grain bowl, or use it for a quick meal prep lunch. I've even eaten it straight from the fridge more than once.

Recipe