This Baked Pesto Salmon is a magical combination of rich, herbaceous pesto and tender, flaky fish. It’s incredibly simple to prepare yet elegant enough for any occasion. The aroma that fills your kitchen is absolutely incredible.

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Why You’ll Love This Baked Pesto Salmon

• Quick & fuss-free: Just 5 minutes of prep before the oven takes over.
• Unbeatable flavor: Vibrant pesto complements the salmon’s natural richness.
• Versatile centerpiece: Pairs beautifully with pasta, salads, or roasted veggies.
• Foolproof method: Baking ensures moist, perfectly cooked salmon every time.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g / 5-6 oz each), skin-on or skinless
• ½ cup high-quality basil pesto (homemade or store-bought)
• 1 lemon
• 2 tbsp olive oil
• ½ tsp sea salt, or to taste
• ¼ tsp freshly cracked black pepper
• 1 tbsp toasted pine nuts (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

Tools: A baking sheet, parchment paper or aluminum foil, a small bowl, and a basting brush.

Notes: The quality of your pesto makes a difference. Homemade is fantastic, but a good jarred pesto works too—taste it first and adjust with extra salt or lemon juice if needed.

Nutrition (per serving)

Serves: 4 | Prep Time: 5 minutes | Cook Time: 12-15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• What kind of salmon should I use? I prefer center-cut fillets for their even thickness, which helps them cook uniformly. You can use skin-on or skinless—the skin can help protect the bottom from drying out and becomes deliciously crisp if you sear it first, but skinless is perfectly fine for pure simplicity.
• Is homemade pesto worth the effort? Honestly, for this recipe, it really shines. A fresh homemade pesto has a brighter, more vibrant flavor that isn’t muted by preservatives. If you’re using jarred, don’t be shy about giving it a refresh with a squeeze of fresh lemon juice to wake up the flavors.
• Don’t skip bringing the salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before baking might seem like a small step, but it ensures the fish cooks evenly from edge to center, preventing a cold, undercooked middle and an overcooked exterior.
• Consider your pesto’s oil content. If your pesto seems a little too oily or runny, you can blot the top with a paper towel or give it a quick stir to re-emulsify before spreading. A thicker pesto will adhere to the salmon better and create a more defined crust.

How to Make Baked Pesto Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; pesto may darken and texture can suffer.
• Reviving: Reheat gently in a 300°F oven until just warm to avoid drying out.

Serving Suggestions

Complementary Dishes

• Garlic Parmesan Roasted Asparagus — The sharp, savory notes from the cheese and garlic are a perfect match for the herby salmon, and it can roast alongside the fish on another rack in the oven.
• Lemon Herb Quinoa — A light, fluffy quinoa pilaf with lemon zest and chopped fresh herbs like dill or parsley soaks up the delicious pesto juices from the salmon beautifully.
• Creamy Polenta — For ultimate comfort, serve the flaky salmon over a bed of soft, creamy polenta. The mild corn flavor is a wonderful canvas for the bold pesto.

Drinks

• A Crisp Sauvignon Blanc — The wine’s classic citrus and grassy notes create a refreshing contrast that cuts through the richness of the salmon and pesto perfectly.
• Sparkling Water with Lemon & Mint — A non-alcoholic option that’s incredibly refreshing; the bubbles and citrus cleanse the palate between each flavorful bite.
• A Light Pale Ale — The slight bitterness and carbonation in a pale ale can stand up to the robust pesto without overwhelming the delicate flavor of the fish.

Something Sweet

• Lemon Sorbet — After a rich meal, a scoop of tangy, palate-cleansing lemon sorbet feels light, refreshing, and provides the perfect sweet ending.
• Almond Biscotti — The nutty flavor of the biscotti echoes the pine nuts in the pesto, and their crunchy texture is lovely for dipping into a cup of coffee.
• Fresh Berry Crostata — A rustic, free-form tart filled with seasonal berries offers a sweet and slightly tart finish that doesn’t feel too heavy.

Top Mistakes to Avoid

• Mistake: Using a dark-colored baking sheet without parchment. Dark pans absorb more heat and can cause the bottom of the salmon to cook too quickly and potentially burn, while the parchment prevents sticking and promotes even cooking.
• Mistake: Spreading pesto on wet salmon. If you don’t pat the fillets dry, the pesto won’t adhere properly and can slide right off. You’ll also end up steaming the fish instead of getting a nice, flavorful crust.
• Mistake: Overbaking the salmon. It’s the most common error! Salmon continues to cook after it leaves the oven (carryover cooking). Take it out when it’s still slightly translucent in the very center—it will perfect itself during the rest time.
• Mistake: Skipping the rest time. Cutting into the salmon immediately causes all those precious juices to run out onto the plate, leaving the fish drier than it needs to be. A brief rest is non-negotiable for moist results.

Expert Tips

• Tip: For a crispier top, use the broiler. For the last 1-2 minutes of cooking, switch your oven to a high broiler setting. Watch it like a hawk! This will blister and slightly char the top of the pesto, adding a wonderful smoky depth and extra texture.
• Tip: Customize your pesto. Don’t be afraid to experiment! Try a sun-dried tomato pesto for a sweeter, deeper flavor, or a kale and walnut pesto for a heartier, earthier twist. The method remains exactly the same.
• Tip: Check for doneness with a thermometer. For absolute precision, use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for an internal temperature of 52-54°C (125-130°F) for medium-rare, or 57°C (135°F) for medium. It will rise a few more degrees as it rests.
• Tip: Make it a complete sheet pan meal. Add your favorite vegetables to the same pan! Chopped zucchini, cherry tomatoes, and red onion tossed in oil and seasoning will roast beautifully alongside the salmon, making dinner even easier.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, but proper thawing is key. The best way is to transfer the frozen fillets to your refrigerator and let them thaw overnight. Never thaw salmon at room temperature or in warm water, as this can compromise texture and safety. Once fully thawed, pat it very dry with paper towels before proceeding with the recipe. You may find frozen fillets release more water, so the drying step is even more important.

How do I know when the salmon is perfectly cooked?
The most reliable method is the flake test. Gently press a fork onto the top of the salmon and twist slightly. The flesh should separate easily into large, moist flakes. It should also be opaque throughout, perhaps with a slightly darker, still-translucent line in the very center for medium. Remember, it will continue to cook after being removed from the oven, so it’s better to err on the side of slightly underdone.

Can I make this ahead of time?
You can prep the components ahead to save time! You can spread the pesto on the salmon fillets, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 4 hours before baking. I don’t recommend baking it far in advance, as reheating can easily dry out the fish. It’s truly best enjoyed fresh from the oven.

What can I use instead of pine nuts for garnish?
If you have a nut allergy or just want to switch things up, toasted sunflower seeds or pumpkin seeds (pepitas) are fantastic, crunchy alternatives. For a nut-free pesto itself, you can use those same seeds blended in, or even breadcrumbs for a different texture.

My pesto turned dark in the oven. Is that normal?
Yes, completely! Basil is a delicate herb, and it will darken when exposed to heat—it’s a natural reaction. It doesn’t mean it’s burnt, just that the chlorophyll has cooked. It will still taste delicious. To keep it a brighter green, you can tent the baking sheet with foil for the first half of the cooking time, then remove it to let the top set.