Why you’ll love this recipe:
This seriously easy baked pesto salmon can be made in just 30 minutes, using only a baking sheet and 4 common ingredients!
Herby basil pesto and buttery, flaky salmon are a match made in heaven. Pesto adds a punch of flavor to everything it touches, and fresh salmon filets become melt-in-your-mouth tender when baked.
- There’s no need to spend time making fresh basil pesto from scratch. I use my favorite store-bought brand when I don’t have homemade on hand.
- Minimal hands-on prep time is required.
- You can easily adjust the serving size of this pesto salmon recipe based on your needs.
Plus, pesto salmon complements a variety of sides, from baked potatoes to grilled vegetables, and everything in between!
Key Ingredient Notes
With just 2 main ingredients, this pesto salmon couldn’t be easier to make!
- Salmon – Skinless, wild-caught pink salmon is best. Its mild, delicate taste perfectly balances the strong, savory flavors in pesto.
- Pesto – I love homemade pesto! At the end of every summer, I make a big batch of fresh pesto when basil is in season and freeze it to use all winter long. However, when I’m out of homemade pesto, Giovanni Rana pesto has been my go-to! Unlike many other brands, this pesto has bright flavors and a beautiful color!
Tips for Choosing Salmon
With so many different food labels these days, it’s impossible to know what they all mean! When choosing salmon, you should consider the source, type, and whether it’s fresh or frozen. My complete guide to salmon is packed full of tips!
- Always choose wild-caught salmon. Wild-caught is more nutritious, and the difference in taste is shocking! Once I tried wild-caught salmon, I never looked back!
- Know the different varieties. King salmon is one of the best in terms of taste and texture, but it’s usually the most expensive. Sockeye salmon is exceptionally high in antioxidants, and coho has a milder flavor and is great for grilling. I use wild-caught pink salmon for this recipe because of its tender texture and mild taste.
- Fresh vs. Frozen. Both fresh and frozen salmon are equally great. I usually buy frozen, as I don’t live near the ocean, and fresh seafood is not easily accessible in this part of the world.
- Skin-on vs. Skinless. I recommend skinless salmon for this baked pesto salmon recipe, because the skin tends to get soggy during baking.
How to make baked salmon with pesto:
Before you get started, preheat your oven to 300°F, and line a baking sheet with aluminum foil.
- Drizzle the olive oil over your foil-lined baking sheet. Then, evenly sprinkle with half the salt.
- Place the salmon fillets on the baking sheet, and sprinkle the fish with the remaining salt.
- Spread 1 tablespoon of pesto on each filet.
- Bake for 15-20 minutes, or until cooked through. The thickness of your salmon filets will determine the total cooking time.
How to know when salmon is done:
The best method for determining whether your salmon is fully cooked is to check its internal temperature with a meat thermometer. This handy thermapen is super quick and reliable!
- According to the USDA, salmon is considered fully cooked when the thickest part of the filet reaches at least 145°F. This temperature can be too well-done for some, though!
- I prefer to cook salmon filets until their internal temperature reaches around 135°F, which will continue to rise as the salmon rests.
The second method for determining doneness involves looks and texture.
- The salmon will be opaque, meaning it’s no longer shiny and translucent.
- It’ll easily flake apart with a fork.
What to Serve with Baked Salmon:
The best part about this 30-minute pesto salmon recipe? You can serve it with literally anything! Here are a few of my favorite side dish ideas:
Make-Ahead Tips
If you prefer fresh basil pesto over store-bought, I recommend making a big batch ahead of time and storing it for later use. Refer to this big batch basil pesto recipe for tips!
- Make fresh pesto in advance, and store it in the refrigerator in an airtight container for up to 1 week.
- Or, freeze fresh pesto for up to 6 months. I recommend freezing pesto in ice cube trays. Once frozen, pop the pesto cubes out of the trays, and store them in a ziplock bag.
Storing Tips
- Store leftover pesto salmon in an airtight container in the refrigerator for 3-4 days.
- It’s best to reheat salmon low and slow to avoid drying it out. Loosely cover the salmon with foil, and reheat at 275°F for 10-15 minutes or until warmed through.
Salmon FAQs:
It’s not necessary to cover baked salmon. Uncovered salmon cooks quickly, even at low temperatures. Just keep a meat thermometer handy to avoid overcooking the salmon.
As long as you don’t overcook salmon, it’ll remain moist and juicy regardless of the cooking method. Salmon is pretty forgiving and lends itself well to oven, air fryer, and stovetop cooking. If you’re worried though, try a recipe that involves wrapping the salmon in parchment paper. Parchment packets trap steam, ensuring the contents inside stay extra moist and tender.
If you can’t find skinless salmon, you can remove the skin yourself using a sharp knife. Place the salmon on a cutting board, skin side down. Use your knife to cut the skin away from the filet, gripping the skin with your opposite hand as you cut.
Baked Salmon with Pesto
Ingredients
- 4 (4-6oz) skinless salmon filets Note 1
- 1 tablespoon olive oil
- ½ teaspoon salt
- 4 tablespoons pesto Note 2
Instructions
- Preheat the oven to 300°F (150°C).
- Line a baking sheet with foil.
- Drizzle olive oil all over the prepared baking sheet and evenly sprinkle half of the salt over the oil.
- Arrange the salmon filets on oil and sprinkle the remaining salt over the fish.
- Spread 1 tablespoon of pesto on each filet.
- Bake for 15-20 minutes. Depending on the thickness of the fish, it’ll take more or less. I prefer to cook the filets until internal temp reaches around 135°F. (This thermometer is a life-saver!)
- Serve immediately with perfectly fluffy rice and blanched asparagus, if desired.
Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments + Reviews