Pesto Crusted Salmon with Lemon

This pesto crusted salmon tops flaky, oven-roasted salmon with a bright layer of basil pesto and a squeeze of lemon that cuts through the richness. The pesto forms a herbaceous crust that keeps the fish moist and adds a burst of garlic-basil flavor to every bite. It’s a 30-minute dinner that looks like it took twice as long.

Why You’ll Love This Pesto Crusted Salmon

• 30 minutes start to finish — 10 minutes prep, 18 minutes in the oven.
• Pesto crust keeps the fish moist — the oil in the pesto acts as a protective layer.
• High in omega-3s — salmon is one of the most nutrient-dense proteins.
• Works with store-bought pesto — no need to make your own.
• Elegant enough for company — the green pesto crust looks stunning on pink fish.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• cup basil pesto (store-bought or homemade)
• 1 lemon (zest + juice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• cup panko breadcrumbs
• cup parmesan cheese, grated
• 1 tsp kosher salt
• tsp black pepper
• 1 tbsp fresh basil leaves, torn (for garnish)

Equipment

• Rimmed baking sheet
• Parchment paper or silicone baking mat
• A half-sheet pan for even heat
• Small bowl (for pesto mixture)

How to Make Pesto Crusted Salmon

Step 1 — Prep the oven and salmon (5 min)

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Pat the salmon fillets dry and place them skin-side down on the sheet. Season with salt and pepper.

Step 2 — Make the pesto crust mixture (3 min)

In a small bowl, combine the pesto, panko, parmesan, minced garlic, and lemon zest. Stir until it forms a thick, crumbly paste.

Step 3 — Top the salmon (2 min)

Divide the pesto mixture evenly among the 4 fillets. Press it gently onto the top of each fillet in an even layer. Drizzle with olive oil.

Step 4 — Bake (16-18 min)

Bake at 425°F for 16-18 minutes. The crust should be golden and the salmon should flake easily with a fork. For medium doneness, pull at 125°F internal temp.

Step 5 — Rest and serve (3 min)

Let the salmon rest for 3 minutes. Squeeze fresh lemon juice over each fillet and scatter torn basil leaves on top. Serve immediately.

Pro Tips

Don’t overcook the salmon. Pull it at 125°F for medium — the residual heat will bring it to 130°F.

Use skin-on fillets if possible. The skin protects the bottom of the fish and peels right off after cooking.

The panko is key for texture. It adds crunch that contrasts the soft fish.

Homemade pesto makes a difference. Fresh basil pesto has a brighter, more vibrant flavor.

Variations & Substitutions

Almond pesto crust

Replace the basil pesto with almond pesto. The nuttier flavor pairs beautifully with salmon.

Spicy pesto salmon

Add tsp red pepper flakes and 1 tsp harissa to the pesto mixture.

Sheet pan dinner

Add asparagus to the baking sheet. Roast everything together for a complete meal.

Storage & Reheating

Refrigerator: Store leftover salmon for up to 2 days. The pesto crust will soften but the flavor holds up.

Freezer: Not recommended — the pesto crust doesn’t freeze well.

Reheating: Warm gently in a 275°F oven for 8-10 minutes.

What to Serve With Pesto Crusted Salmon

This salmon is beautiful over couscous, rice, or roasted potatoes. A simple cucumber salad or steamed green beans round out the plate. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Nutrition Information

Per fillet (1 of 4): approximately 420 calories, 35 g protein, 6 g carbohydrates, 30 g fat, 1 g fiber. Values are estimates.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw overnight in the fridge. Pat very dry before seasoning.

What if I don't have panko?

Regular breadcrumbs work in a pinch. Crushed crackers are decent substitutes.

How do I know when salmon is done?

Internal temp of 125°F (medium) to 140°F (well-done). The flesh should flake easily with a fork.

Can I make this on the grill?

Yes. Place the topped fillets on foil on the grill over medium heat. Cook for 12-15 minutes.

This pesto crusted salmon is the kind of recipe that makes a Tuesday night feel special. Save this one for your next weeknight dinner rotation.