If you’re looking to elevate your weeknight dinner game, this Pesto Salmon with Parmesan-Panko Crust Recipe is the perfect choice. Imagine tender, flaky salmon fillets topped with vibrant basil pesto and a crunchy, cheesy Parmesan-panko crust that bakes to golden perfection. It’s a harmonious blend of fresh, savory, and zesty flavors in every bite, and it’s incredibly simple to prepare. Whether you’re cooking for family or impressing friends, this dish brings restaurant-quality flair without the fuss.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Pesto Salmon with Parmesan-Panko Crust Recipe a standout. Each item contributes something special—from the rich olive oil that keeps the fish moist, to the fresh lemon zest that brightens the flavors, and the basil pesto that adds that unmistakable herby goodness.
- Olive oil: Divided use ensures both flavor and moisture during baking, plus a crisp crust.
- Salmon filets: Fresh, skin-on filets provide the foundation with rich, buttery texture.
- Kosher salt: Enhances flavor without overpowering the natural taste of the fish.
- Black pepper: Adds a subtle kick and depth to the seasoning.
- Lemon zest: Offers a bright, citrusy lift that complements the pesto beautifully.
- Basil pesto: Gives the dish its signature herbaceous, garlicky punch.
- Grated Parmesan cheese: Combines with panko for a nutty, cheesy crust with great texture.
- Panko breadcrumbs: Creates a light, crunchy topping that contrasts perfectly with tender salmon.
How to Make Pesto Salmon with Parmesan-Panko Crust Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 375°F (190°C). Line a large baking sheet with aluminum foil—this helps with easy cleanup and prevents sticking. Drizzle one tablespoon of olive oil over the foil and spread it around to add extra flavor and keep your salmon from clinging.
Step 2: Prepare the Salmon
Pat your salmon filets dry with a paper towel to ensure even cooking and prevent sogginess. Place the filets skin side down on the prepared baking sheet. In a small bowl, combine kosher salt, black pepper, and freshly grated lemon zest. Sprinkle this seasoning mixture evenly over each piece to infuse layers of bright, balanced flavor.
Step 3: Add the Pesto
Generously spoon basil pesto over each salmon filet. Use the back of the spoon to spread the pesto outward to the edges, making sure every bite gets that delicious, herbaceous kick this recipe is known for.
Step 4: Make the Parmesan-Panko Crust
In a separate bowl, mix together grated Parmesan cheese and panko breadcrumbs. This combo is the secret to a perfectly crunchy and cheesy crust. Sprinkle this mixture evenly atop the pesto-covered salmon. To finish, drizzle the remaining two tablespoons of olive oil over each filet—this helps brown the crust beautifully as it bakes.
Step 5: Bake
Place your baking sheet in the preheated oven and bake for 12 to 15 minutes. You’ll want to watch for a golden-brown crust and a flaky texture in the salmon—done when it reaches an internal temperature of 145°F (63°C). The crust should be irresistibly crispy and paired perfectly with the tender fish underneath.
Step 6: Rest and Serve
Once baked, remove the salmon from the oven and allow it to rest for about 1 to 2 minutes. This short pause lets the juices redistribute, keeping your salmon moist and unbelievably flavorful when served.
How to Serve Pesto Salmon with Parmesan-Panko Crust Recipe
Garnishes
A little fresh touch goes a long way here! Garnish your pesto salmon with a few fresh basil leaves, a thin lemon wedge, or a light sprinkle of extra Parmesan for a polished appearance and burst of flavor to finish.
Side Dishes
This Pesto Salmon with Parmesan-Panko Crust Recipe pairs beautifully with fresh green veggies like asparagus or sautéed spinach. For carb lovers, creamy mashed potatoes or a light quinoa salad offer a perfect balance. The vibrant crust and pesto make simple sides all the more delightful.
Creative Ways to Present
Serve the salmon atop a bed of herbed couscous or alongside a colorful medley of roasted vegetables. For a fun twist, you can flake the salmon into warm pita pockets with arugula and a dollop of tangy yogurt sauce. Presentation is all about highlighting the crust’s texture and the pesto’s vibrant color!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Pesto Salmon with Parmesan-Panko Crust Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to two days, making for a delicious and quick meal the next day.
Freezing
Freezing this dish is possible, though the crust texture may soften upon thawing. For best results, freeze the cooked salmon without the crust topping and add fresh pesto and Parmesan-panko crumbs when reheating.
Reheating
Reheat your salmon gently in a 325°F oven for about 10 minutes or until warmed through to preserve the delicate texture and prevent drying out. If you want to revive the crust, a brief broil at the end helps crisp it back up.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought basil pesto is a fantastic shortcut to keep this Pesto Salmon with Parmesan-Panko Crust Recipe quick and easy without sacrificing flavor. Just make sure to use one you love well enough to eat straight from the jar.
Is this recipe suitable for grilling instead of baking?
While this recipe is designed for baking to help achieve that beautiful crust, you can grill the salmon without the crumb topping and add the pesto after cooking. For the full crust experience, baking is your best bet.
Can I substitute the salmon with another type of fish?
Yes, firmer fish like cod or halibut can work with this recipe though the cooking times may vary. Keep an eye on the fish’s doneness to avoid overcooking. The pesto and crust combo will still shine!
How do I know when the salmon is fully cooked?
Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. The crust should be golden and crispy, adding a satisfying texture contrast.
Can I prepare this dish for a dinner party?
Definitely! The Pesto Salmon with Parmesan-Panko Crust Recipe is elegant yet simple enough to prepare ahead and bake just before serving, impressing guests with its flavor and presentation.
Final Thoughts
This Pesto Salmon with Parmesan-Panko Crust Recipe has become one of my favorite go-to meals because it’s a brilliant combination of easy preparation and outstanding flavor. The crisp crust with the herbal pesto and lemon zest makes every bite unforgettable. I can’t wait for you to try it and make it your own!
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Pesto Salmon with Parmesan-Panko Crust Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pesto Salmon recipe combines succulent salmon filets topped with flavorful basil pesto and a crunchy parmesan-panko crust, baked to golden perfection. Ready in just 20 minutes, it’s a quick and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Salmon and Seasoning
- 4 salmon filets (about 6 oz each, skin on)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Zest of one lemon
Topping and Coating
- 3 tablespoons olive oil, divided
- ¼ cup basil pesto
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and drizzle with 1 tablespoon of olive oil to prevent sticking and enhance flavor.
- Prepare the Salmon: Pat each salmon filet dry with a paper towel. Place them skin side down on the prepared baking sheet. In a small bowl, mix kosher salt, black pepper, and lemon zest, then sprinkle this seasoning evenly over the salmon filets.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets, then use the back of the spoon to spread it evenly to the edges to ensure maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In a separate small bowl, combine grated parmesan cheese and panko breadcrumbs, mixing well. Sprinkle this mixture evenly over the pesto-covered salmon filets. Drizzle the remaining 2 tablespoons of olive oil over each filet to help the crust crisp up beautifully.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the crust is golden brown and the salmon is flaky and cooked through. For best results, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove from oven and allow the salmon to rest for 1 to 2 minutes before serving. This rest time helps the juices redistribute, ensuring moist and flavorful fish.
Notes
- To ensure even cooking, try to select salmon filets of similar size and thickness.
- Use fresh lemon zest instead of pre-grated for a brighter citrus flavor.
- The parmesan-panko crust adds a delightful crunch; do not skip the olive oil drizzle as it helps brown the crust.
- Leftovers can be refrigerated for up to 2 days and are excellent served cold or gently reheated.
- For a gluten-free option, substitute gluten-free breadcrumbs for the panko.
