This Baked Pesto Salmon recipe is a quick and delicious way to serve tender salmon fillets with bold, herbaceous flavor – perfect for an easy weeknight meal in less than 20 minutes. With just a few ingredients and minimal prep, it’s a stress-free dinner that feels fancy enough for company but is simple enough for busy weeknights.
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When I need a nutritious, easy protein for dinner, this baked pesto salmon always comes in clutch. It takes almost no time to prepare, bakes in the oven while I throw together a salad and a starch for a side, and tastes flaky, delicious, and moist thanks to the flavorful pesto coating on top.
It’s perfect for easy weeknight dinners when you want something quick but tasty, and it’s a favorite with my fish-loving family. You can use homemade basil pesto with parmesan cheese & pine nuts or switch up the flavor profile with my Sun-Dried Tomato Pesto. And store-bought pesto works just as well here. My favorite is the Kirkland brand from Costco and we always have some in the fridge for this recipe, pasta, and spreading on sandwiches.
If you love flaky fish with bold flavor, don’t miss my restaurant-quality Pan Seared Salmon, Blackened Salmon Tacos, Smoked Salmon Chowder, Miso Salmon, and Baked Salmon with Mango Salsa.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salmon Filets – The star of this dish! You can use skin-on salmon fillets that are individually portioned like I did here, or just bake one large piece of salmon and serve it family-style.
- Pesto – Use your favorite store-bought pesto or if your garden is overflowing with fresh basil, whip up my homemade basil pesto in a food processor (affiliate link) with fresh basil leaves, pine nuts, garlic cloves, parmesan cheese, and olive oil.
- Salt & Pepper – A simple pinch of salt and dash of black pepper bring balance and enhance every bite of this flavorful salmon dish.
How to Make Pesto Salmon
- Prep baking sheet. Preheat your oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup. If using an air fryer, there’s no need to preheat – just make sure the basket is clean and lightly greased.
- Season salmon filets. Place salmon filets skin-side down on the baking sheet. Pat them dry with a paper towel, then sprinkle both sides with kosher salt and black pepper for extra flavor and a crisp finish.
- Top with pesto. Spoon about 2 tablespoons of pesto sauce over the top of each fillet and gently spread it into an even layer to generously coat the top of the salmon.
- Bake until tender. Bake for 10-12 minutes, or until the salmon cooks through and flakes easily with a fork. Use a digital meat thermometer (affiliate link) to check for an internal temperature of 145°F in the thickest part of the fillet – this keeps your salmon tender, never dry. Serve immediately.
Recipe FAQ’s
Absolutely! Just thaw it in the fridge overnight and pat it dry well before baking so the pesto sticks and the texture stays tender.
Yes! Air fryer pesto salmon is just as delicious and cooks even faster – about 8-10 minutes at 400°F should do the trick.
Let the cooked salmon cool completely, then wrap it in foil or place it in an airtight container. It keeps well in the fridge for 2-3 days and is perfect for tossing into a salad or grain bowl later in the week.
I don’t recommend it. This meal is so quick and easy to prepare and it tastes best fresh. While you can freeze leftovers, they just don’t reheat as well. Instead, cook only the amount of salmon you need at the time and freeze the uncooked salmon fillets until ready to use.
Yes! You can make your pesto up to a few days ahead of time or even 1-2 months in advance and freeze it to have on hand for this dish. You can also season the salmon and top it with pesto earlier in the day, then keep it covered in the fridge and pop it in the oven just before dinner.
Tips for Success
- Let your salmon sit at room temperature for about 15 minutes before baking so it cooks evenly and stays juicy.
- Don’t skip patting the salmon dry with a paper towel – it helps the pesto sauce stick better and gives the fish a beautiful finish.
- A digital meat thermometer (affiliate link) is your best friend for tender flaky salmon – aim for 145°F at the thickest part for perfect doneness.
- Use homemade pesto for the freshest flavor, but store-bought pesto from the grocery store is a fantastic shortcut when you’re short on time.
What to Serve with Pesto Salmon
This baked pesto salmon plays well with just about everything – veggie sides, cozy carbs, or a fresh burst of citrusy flavor.
I love pairing it with roasted green beans, roasted asparagus or brussels sprouts for a healthy dinner recipe that feels totally satisfying and practically effortless.
Creamy mashed potatoes, crispy smashed potatoes, your favorite pasta cooked al dente or cilantro lime rice are all great options to soak up every drop of that herby pesto sauce.
You can also never go wrong with a loaf of homemade sourdough bread or homemade French bread.
More Easy Dinner Ideas
- Easy Lemon Pasta (Pasta al Limone)
- Angel Hair Shrimp Pasta with Tomato and Basil
- Creamy Garlic Shrimp Pasta
- Chicken Fettuccine Alfredo
Pesto Salmon
Ingredients
- 4 salmon filets
- ½ cup pesto
- Salt & pepper to taste
Instructions
- Preheat the oven to 425°F.
- Arrange the salmon filets on a baking sheet. Sprinkle on both sides with salt and pepper. Top each piece of fish with 2 tablespoons of pesto, spreading it into an even layer.4 salmon filets, ½ cup pesto
- Bake for 10-12 minutes until 145°F when tested with a digital meat thermometer (affiliate link) in the thickest part of the salmon.
Notes
Storage & Make Ahead
- Store: Leftover salmon should be cooled completely and stored in an airtight container lined with a paper towel to catch extra moisture. It’ll stay fresh in the fridge for up to 3 days.
- Reheat: To keep that tender flaky salmon texture, reheat gently in a 300°F oven until just warmed through or enjoy cold in salads and wraps.
- Make Ahead: You can prep your salmon fillets with pesto earlier in the day and refrigerate until ready to bake—just pop them in the oven when it’s time to eat.
I make this all the time as we love salmon. I also add panko breadcrumbs on top. Gives the salmon a nice crunch for added texture.
I love salmon too. Panko crumbs on top would be delicious! Check out some my other salmon recipes like https://houseofnasheats.com/grilled-soy-brown-sugar-salmon-in-foil/ or my https://houseofnasheats.com/salmon-with-mango-salsa/. I have even more on my website!