This easy baked pesto salmon is one of those recipes I lean on when I need dinner on the table fast! In less than 20 minutes, you've got tender, flaky salmon with a flavorful pesto sauce. No marinades, no complicated steps, just a solid, delicious dinner.
My kids love pesto, my friends will happily barter for a jar of homemade basil pesto every summer, and I'm convinced it belongs on more than just pasta. Spreading it over salmon and baking it turned out to be one of the simplest ways I've used it yet! My homemade pesto not only add big flavor, but also keeps the salmon from drying out as it bakes.
TL;DR - Easy Baked Pesto Salmon
- 🐟 What it is: Tender baked salmon topped with a simple pesto crust.
- 🌿 Ingredients: Just salmon and pesto (homemade or store-bought).
- 🔥 How it's made: Spread pesto over salmon → bake until flaky → serve.
- ⏱️ Time: About 20 minutes start to finish.
- 🍽️ How to serve: Great with rice, salad, or alongside creamy pesto pasta or sheet pan pesto gnocchi.
- 🔁 If you want variety in your salmon recipes: Try my sesame ginger salmon or miso butter salmon or wildly popular 2-ingredient lemon butter salmon for a different flavor profile with the same easy cooking technique.
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Key Ingredients
- Salmon: Use fresh salmon or frozen salmon (thawed completely). I usually buy a larger piece and cut it into portions so everything cooks evenly.
- Pesto: Homemade or store-bought both work great here. Basil pesto is classic, but spinach pesto works just as well. The pesto acts as both the flavor and the "crust" for the salmon as it bakes.
💡Tips to avoid overcooking salmon
Salmon can over cook easily and that's when it gets fishy. To make sure you get a tender flaky salmon each and every time follow these easy tips:
- Use fresh salmon or salmon that was frozen at purchase and completely thawed through.
- Make sure the pieces of salmon are all approximately the same size and thickness
- Use a thermometer checking the internal temp as the salmon cooks, checking thinner pieces before the thicker ones
- When the thermometer reaches 145 degrees at the thickest part of each piece, pull the salmon out of the oven immediately. Since the cooking time on each piece is based on the size of the fillet, the fish may come out of the oven at different times...that's okay!
How to Make Pesto Salmon
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: If you're working with a large piece of salmon, cut it into portions about 2-3 inches wide so everything cooks evenly. Pat the salmon dry with a paper towel, this helps the pesto stick and form a light crust as it bakes.
Step 3: Place the salmon on the prepared baking sheet and spread an even layer of pesto over the top of each piece. About 1 tablespoon per portion is plenty.
Step 4: Bake the salmon for 12-14 minutes, until it flakes easily and reaches an internal temperature of 145°F at the thickest part. Thinner pieces may finish a little sooner, which is perfectly fine.
Step 5: Remove from the oven and let the salmon rest for a minute or two. For extra flavor, add a small spoonful of pesto on top just before serving.
Storing & Using Leftovers
If there are leftovers from this salmon recipe, store them in an airtight container in the refrigerator for up to 5 days. I do not suggest freezing the leftovers. Instead, repurposed them into another easy weeknight meal. Here are two great options for using up your leftovers.
- Pesto salmon flat breads on naan (we love the Trader Joes' version): With the toasted or baked naan as the base, spread some hummus on the bottom, flake the cooked salmon with pesto over the hummus and then top with pickled red onions and feta cheese. It's so good and perfect for a quick lunch or healthy dinner.
- You can also flake the leftover salmon and toss it with farfalle pasta for a delicious salmon pesto pasta salad. Make sure the pasta is seasoned well with a little salt, some lemon zest and toss in some pine nuts for crunch and a squeeze of fresh lemon juice for some acid. Yum!
Recipe FAQs
I like to serve either over rice pilaf or a big leafy green salad for a totally stress-free dinner. A side of garlic bread rolls, sautéed spinach, roasted cauliflower or steamed green beans are also great options for side dishes.
Yes, but this recipe is written for the oven because it's more reliable and hands-off. If you do want to grill it, use a piece of foil or a grill-safe pan and keep the heat medium so the pesto doesn't burn before the salmon is cooked through. Then take it off the grill, slice, and serve over a bed of greens or rice, garnish with fresh basil leaves. This method would be perfect in the summer for an easy weeknight dinner.
The most reliable way is to use an instant-read thermometer. Salmon is done when it reaches 135°F at the thickest part and flakes easily with a fork. Thinner pieces may finish a little sooner, which is normal.
Absolutely. Store-bought pesto works perfectly here and is one of the reasons this recipe is so easy. Homemade pesto is great if you have it, but it's not required for good results.
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📖 Recipe
2-Ingredient Baked Pesto Salmon
Ingredients
- 1 lb Salmon (if you have extra hungry people for dinner, you can increase the amount of fish and bbq sauce accordingly)
- ½ cup Basil Pesto (homemade or storebought)
Instructions
- Preheat oven to 350℉ and place a piece of parchment paper on a baking tray.
- Portion the salmon filets into pieces that are about 2-3" wide and spread about 1 Tablespoon of the pesto onto each piece of fish, being sure to make sure it is in an evenly distributed layer.
- Put the baking tray in the oven and bake until the fish is cooked to about 145℉, 12-14 minutes. Remove from oven and enjoy!
Notes
- Use fresh salmon or be sure frozen salmon is fully thawed before cooking.
- Cut salmon into evenly sized pieces so it cooks at the same rate.
- Use an instant-read thermometer and remove the salmon as soon as it reaches 145°F. Thinner pieces may finish sooner than thicker ones , that's normal.
Nutrition
Freezing Homemade Pesto
If you are using my homemade pesto recipe, make it ahead of time and keep it in 4 oz mason jars in the freezer. Simply top the pesto with a piece of plastic wrap to keep it from discoloring and put the lid on.
It will stay good in the freezer up to 6 months. When you are ready to use it, simply defrost it on the counter or pop it into the microwave for about 30 seconds (with the lid off 🙄).
Any leftover pesto can be put back in the fridge for 2-3 days.
Marni Katz says
This is one of my most requested dinners by my middle daughter. It's so easy to make and I love serving it with pesto pasta!