Pesto Crusted Salmon

5 from 6 votes

This pesto crusted salmon uses an easy recipe that is great for busy weeknights. It results in flaky salmon with a crispy Panko topping that is infused with pesto flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 406kcal

Author: Olivia & Annie

Ingredients

4, 6 ounce fresh salmon filets
¼ cup pesto (dairy-free if necessary)
¾ cup Panko breadcrumbs (gluten-free if necessary)
¾ teaspoon kosher salt
1 ½ teaspoons lemon zest + fresh lemon squeeze for serving
Olive or avocado oil cooking spray

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium bowl, combine pesto sauce, panko bread crumbs, salt, and lemon zest. Mix well until fully combined.
Place salmon skin side down onto the parchment lined baking sheet. Spray the salmon with olive or avocado oil cooking spray. Carefully spoon the breadcrumb mixture over the top of the salmon and use your fingers to firmly press the pesto panko crumbs into the salmon.
Once the salmon is fully covered with the pesto crust, place the baking sheet to the preheated oven. Bake for 13-17 minutes, depending on the thickness of your salmon filet, until the salmon reaches 135-140 degrees Fahrenheit in the thickest part. Next, turn the oven to the broil setting. Watch carefully as the salmon broils for 1-2 minutes until the crumbs are golden brown on top.
Right before serving, squeeze some fresh lemon onto the salmon.

Notes

Make it gluten-free: simply use gluten-free Panko breadcrumbs.
Make it dairy-free: use a dairy-free pesto.
This recipe is not vegetarian or vegan.

This recipe was adjusted on 9/1/25 to increase the serving size. If you are looking for the previous recipe, you can find it below:

1 pound fresh salmon filet
3 tablespoons pesto
½ Panko breadcrumbs
½ teaspoon Kosher salt
1 teaspoon lemon zest + fresh lemon squeeze for serving
Olive or avocado oil cooking spray

Nutrition