If you are searching for a dish that is bursting with flavor yet incredibly simple to prepare, this Pesto Salmon with Parmesan-Panko Crust Recipe is the perfect answer. Juicy salmon filets topped with vibrant basil pesto and a crunchy, cheesy parmesan-panko crust come together to create a delectable texture and a harmony of tastes that will delight your taste buds. Not only does this recipe elevate your salmon game, but it also brings a fresh burst of Italian-inspired flavors right to your dinner table in just 20 minutes.
Ingredients You’ll Need
The beauty of this Pesto Salmon with Parmesan-Panko Crust Recipe lies in its straightforward, quality ingredients. Each one plays a vital role—from the rich salmon providing heart-healthy omega-3s to the fragrant basil pesto adding herbaceous brightness, and the parmesan-panko crust delivering that irresistible crunch.
- Olive oil: Adds a luscious richness and helps achieve that golden crust while keeping the salmon moist.
- Salmon filets: Fresh or quality frozen, skin-on for flavor and texture.
- Kosher salt: Enhances the natural flavors without overpowering.
- Black pepper: Adds a subtle heat to balance the richness.
- Lemon zest: Brightens the dish with citrus notes, cutting through the richness.
- Basil pesto: The star herbaceous element that infuses the salmon with an aromatic punch.
- Grated parmesan cheese: Delivers sharp, savory depth and helps the crust crisp up beautifully.
- Panko breadcrumbs: Light and airy, they provide the perfect crunchy contrast.
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 your baking sheet with aluminum foil—not just for easy cleanup but also to keep the salmon from sticking, while a light drizzle of olive oil sets the stage for that beautifully golden crust.
Step 2: Prepare the Salmon
Gently pat your salmon filets dry to ensure the toppings stick perfectly. Lay them skin side down on your prepared sheet. In a small bowl, combine kosher salt, black pepper, and the zest of one lemon—this simple seasoning blend highlights the salmon’s natural flavor while giving a subtle citrus kick.
Step 3: Add the Pesto
Now, the fun part. Spread a generous layer of basil pesto evenly over each filet using the back of a spoon to reach the edges. This herbaceous coating will infuse the fish with that fresh, savory flavor that makes this recipe truly unforgettable.
Step 4: Make the Parmesan-Panko Crust
Mix grated parmesan cheese with panko breadcrumbs in a bowl—this duo creates a crispy, cheesy topping you’ll crave. Sprinkle it liberally over the pesto-covered salmon, then finish by drizzling the remaining olive oil on top. It’s this drizzle that will help the crust crisp up nicely as it bakes.
Step 5: Bake
Slide the baking sheet into the preheated oven and let the magic happen for 12 to 15 minutes. The crust should turn a gorgeous golden brown while the salmon becomes flaky and tender. To be precise, the internal temperature should reach 145°F (63°C) if you want to use a thermometer.
Step 6: Rest and Serve
Once out of the oven, allow your salmon to rest for a couple of minutes. This step helps the juices redistribute throughout the fish, keeping every bite moist and flavorful—trust me, this little wait is worth it.
How to Serve Pesto Salmon with Parmesan-Panko Crust Recipe
Garnishes
A sprinkle of freshly chopped basil or a few lemon wedges brightens the dish and adds cheerful pops of color. A light drizzle of extra pesto or a splash of olive oil just before serving can elevate the presentation and flavor even more.
Side Dishes
This dish pairs wonderfully with vibrant sides like roasted asparagus, garlic mashed potatoes, or a crisp mixed green salad. The fresh, crunchy texture of a cucumber salad or a simple quinoa pilaf also complements the richness of the salmon beautifully.
Creative Ways to Present
For a dinner party or family meal, serve the salmon atop a bed of creamy polenta or alongside a colorful ratatouille. You can even plate individual servings with artful swooshes of pesto sauce and a sprinkle of toasted pine nuts to amp up the sophistication.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (although that’s rare!), store them in an airtight container in the refrigerator for up to two days. The crust might soften slightly but reheating will bring back some of that crispness.
Freezing
It’s best to freeze the salmon before baking if you want to keep it long term. Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to two months. When ready to enjoy, thaw slowly in the refrigerator before proceeding with the recipe steps starting at baking.
Reheating
Gently reheat leftover salmon in a low oven at 275°F (135°C) for 10 to 15 minutes, uncovered, to help revive the crust without drying the fish. Avoid microwaving if you want to keep the texture just right.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time. Just make sure it’s fresh and high quality so it shines in this dish.
Do I need to remove the salmon skin before cooking?
Keeping the skin on helps hold the salmon together during cooking and adds flavor. It’s best to cook with skin on and discard after eating if desired.
Can I make this recipe dairy-free?
Yes, you can omit the parmesan cheese or use a dairy-free alternative in the crust mix. The panko will still provide that crunchy texture.
What can I substitute if I don’t have panko breadcrumbs?
Regular breadcrumbs or crushed crackers can work, but panko gives a lighter, crispier result that’s hard to beat.
Is this recipe suitable for meal prep?
Definitely! It’s quick to prepare and stores well, making it an excellent option for healthy, flavorful meals throughout the week.
Final Thoughts
Give this Pesto Salmon with Parmesan-Panko Crust Recipe a try, and you’ll see why it has such a special place in my heart. It’s a simple yet sensational dish that brings gourmet flavors to your table without fuss. Whether weeknight dinner or casual entertaining, it’s bound to become one of your favorites, just like it did for me!
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Pesto Salmon with Parmesan-Panko Crust Recipe
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Low Fat
Description
This Pesto Salmon recipe features tender salmon filets topped with vibrant basil pesto and a crunchy parmesan-panko crust, baked to perfection for a quick and flavorful meal ready in just 20 minutes.
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
Toppings
- ¼ cup basil pesto
- 4 tablespoons grated parmesan cheese
- ¼ cup panko breadcrumbs
Oils for Cooking
- 3 tablespoons olive oil, divided
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 add flavor.
- Prepare the Salmon: Pat each salmon filet dry with a paper towel. Place the filets skin side down on the prepared baking sheet. In a small bowl, mix together kosher salt, black pepper, and lemon zest, then evenly sprinkle this seasoning mixture over the tops of the salmon filets.
- Add the Pesto: Spoon the basil pesto onto the tops of the salmon filets and spread it evenly to the edges using the back of the spoon, ensuring maximum coverage and flavor.
- Make the Parmesan-Panko Crust: In a separate small bowl, combine the grated parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the pesto-covered salmon filets. Drizzle each filet with the remaining 2 tablespoons of olive oil for added richness and to help the crust brown.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the crust turns golden brown and the fish flakes easily with a fork. For accuracy, the internal temperature should reach 145°F (63°C).
- Rest and Serve: Remove the salmon from the oven and allow it to rest for 1 to 2 minutes. This resting time helps juices redistribute throughout the fish, ensuring moist and flavorful filets before serving.
Notes
- Ensure the salmon filets are dry before seasoning to help the crust adhere better.
- You can prepare the pesto and parmesan-panko mixture ahead of time to speed up cooking.
- Use fresh basil pesto for the best flavor, but store-bought works well in a pinch.
- Check the salmon early if your filets are thinner than 6 ounces to avoid overcooking.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to maintain moisture.
