We are experts in salmon dinners and this is such an easy recipe you’ll love! Pesto Salmon bakes up just as fast as plain salmon, but with restaurant quality flavor. We’ll give you recommendations for the best store bought pesto to keep it as easy as we can, along with different cooking methods.
Salmon & Pesto Recipe
I distinctly remember my mom making this as a kid. We’d have a classic caesar salad, bread, and pesto salmon. Classic 90’s meal in my house. It’s a super simple recipe, perfect for after work but impressive enough for if you have company. Like most dishes, it will only taste as good as the quality of your ingredients, so I’ll give a rundown of what we use for the best flavored pesto salmon!
- Salmon
- I use Atlantic Salon from Costco. There is some contention on Atlantic salmon; it is not a natural fish and it is usually farmed. Do what you will with this information. While likely not the most organic fish to nature, I do like that it is fattier and richer for flavor.
- Steelhead is technically a trout, but it is another good option for salmon that can be found at Costco.
- Sockeye and Coho are the highest quality salmon (and also the most expensive). You can purchase wild caught, frozen Sockeye salmon from Costco.
- Pesto
- You can make your own, or use store bought.
- The best store-bought pesto (in my opinion) is from Costco! The ingredients are fresh basil, extra virgin olive oil, Parmesan cheese, garlic, pine nuts, and salt. It’s a classic, simple basil pesto recipe with no artificial preservatives or colors. You can find it in the refrigerated cheese aisle for under $15.
- Parmesan Cheese
- I like a little on top just to add a little something extra. You can skip this step if you prefer. There is cheese in the pesto so flavor-wise it won’t be too different if you opt out.
Preparing Salmon with Pesto
Preheat the oven to 400 degrees Fahrenheit. Next, line a sheet pan with either parchment paper or salmon. I use parchment paper, it yields a more moist skin on the salmon. If you prefer crispier skinned salmon, use foil, be sure to spray it with nonstick spray before placing the salmon.
Place the salmon on the sheet pan and top it with pesto. I use a rather thick layer of pesto for the most flavor, I used about 1/4 cup for my 1 lb salmon filet.
PRO TIP: Make it ahead of time!
You can choose to prep the salmon right before you make it, but you can also make this up to 8 hours ahead of time and let the pesto act as a marinade for added flavor.
If you choose to make it ahead of time, follow the directions on the recipe, then cover it with plastic wrap and place it in the fridge. When you’re ready to bake, just resume following the recipe. Easy as pie.
Cooking Salmon: Bake or Air Fry
You can choose whichever cooking method you prefer. I like to bake my salmon, because I normally cook it alongside some type of roasted vegetable (smashed brussel sprouts are a fave). Salmon is fully cooked at 145 degrees fahrenheit. For perfectly cooked salmon, remove it from the oven just before it is 145 degrees fahrenheit and allow it to come up to temperature outside of the oven.
How to Perfectly Bake Pesto Coated Salmon
- Preheat oven to 400 degrees Fahrenheit.
- Bake for 15 minutes, or until thickest part of salmon is 135 degrees Fahrenheit, keeping an eye on salmon temperature to ensure it does not overcook. Remove from oven at 135 -140 degrees farenheit, allowing salmon to rest and come up to 145 degrees Fahrenheit during resting period.
How to Air Fry Pesto Salmon
- Preheat air fryer to 400 degrees fahrenheit.
- Spray air fryer basket or tray with nonstick spray.
- Place salmon in air fryer basket and air fry for 12-13 minutes, or until salmon reaches at least 140 degrees fahrenheit (the air fryer does not require as much time as the oven so you’ll want it to be about 140 degrees when its removed so it can reach 145 degrees fahrenheit easily).
Serving & Storing Pesto Salmon
I added a few chopped cherry tomatoes and fresh basil on top of this and served it with a garden salad. It would also pair well with sweet potatoes (this sweet potato salad is so good!).
This salmon makes for great leftovers. You can reheat salmon in the microwave (though I prefer leftover salmon cold for the best flavor). If you want to reheat your salmon, place it on a microwave save plate, and break up the filet into smaller portions so it reheats evenly. Add 1-2 teaspoons of water on top of the salmon and microwave in 15 second intervals, or until heated to your desire.
If you want to make a secondary dish with leftover salmon, you could make leftover salmon salad, or salmon dip. You could also spread it on top of crostinis for an appetizer.
Hope you enjoy this recipe as much as we did!
Clink,
Kathi and Rachel
What do you think about this recipe?Have questions? Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Pesto Salmon
Ingredients
- 1.25-1.5 lb salmon filet
- 1/4 cup pesto
- 2 tbsp parmesan cheese
Instructions
- Preheat oven to 400 degrees fahrenheit. Line a sheet pan with parchment paper (or foil, sprayed with nonstick). Set aside.
- Place salmon on lined sheet pan. Add pesto on top of salmon, and spread until filet is fully coated. Sprinkle parmesan cheese on top.
- Bake salmon for 15-20 minutes or until internal temperature reaches at least 140-145 degrees. Allow salmon to rest on counter to come up to 145 degrees fahrenheit.
- Slice salmon as desired. Serve & enjoy!
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