This baked pesto salmon is one of those recipes I lean on when I need dinner on the table fast. Spread pesto over salmon, bake it, and you've got flaky salmon with a flavorful pesto crust in about 20 minutes. No marinade, no complicated steps.
My kids love pesto, my friends will happily barter for a jar of my homemade basil pesto every summer, and I'm convinced it belongs on more than just pasta. Spreading it over salmon turned out to be one of the simplest ways I've used it yet. The pesto adds big flavor and keeps the salmon from drying out as it bakes.
Want a different flavor? Try my sesame ginger salmon, miso butter salmon, or the wildly popular 2-ingredient lemon butter salmon. Same easy method.
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Key Ingredients
- Salmon: Fresh, or frozen and completely thawed. I let my salmon defrost before baking so it cooks evenly and the pesto doesn't burn. I usually buy a larger piece at Costco and cut it into portions so everything cooks the same.
- Pesto: Homemade or store-bought both work. Basil pesto is classic, but spinach pesto works just as well. The pesto is both the flavor and the "crust" as the salmon bakes.
💡How to keep salmon from overcooking
Salmon overcooks easily, and that's when it gets fishy. Cut the pieces about the same size and thickness, and check the thinner ones first. Pull each piece out as it reaches 135℉. Different pieces may come out of the oven at different times, and 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 skin-side down 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 12-14 minutes, until the salmon reaches 135°F at the thickest part and flakes easily with a fork. No thermometer? Go by the flake test.
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.
Leftovers
Store leftover salmon in an airtight container in the fridge for up to 5 days. I don't suggest freezing it. Turn it into another easy meal instead:
- Pesto salmon flatbreads: Start with toasted or baked naan (we love Trader Joe's version). Spread hummus on the bottom, flake the salmon over it, then top with pickled red onions and feta. Perfect for a quick lunch or dinner.
- Salmon pesto pasta salad: Flake the salmon and toss it with farfalle. Season the pasta well with salt, add some lemon zest, a squeeze of lemon juice, and pine nuts for crunch. Yum!
Recipe FAQs
Yes! This recipe is the easiest way to do it. You can also keep them separate: make my creamy pesto pasta and cook a lemon butter or garlic butter salmon to go with it.
My favorite is rice pilaf from a Near East box. If you start the rice first, it finishes at the same time as the salmon. A big leafy green salad is another stress-free option. A side of garlic bread rolls, sautéed spinach, roasted cauliflower, or steamed green beans are also great.
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 at 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, garnished with fresh basil leaves. This method would be perfect in the summer for an easy weeknight dinner.
More Quick and Easy Dinner Ideas
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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 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 135℉, 12-15 minutes. Remove from oven and enjoy!
Notes
- Use fresh salmon, or frozen salmon. If you are using frozen salmon it defrost completely before baking so it cooks evenly and the pesto doesn't burn.
- Cut the salmon into evenly sized pieces so it cooks at the same rate.
- Bake skin-side down.
- Use an instant-read thermometer and take each piece out as it reaches 135°F. No thermometer? 12-15 minutes and the flake test. Thinner pieces finish sooner. That's normal.
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!