• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook This Again Mom
  • Fall Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Twitter
menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Main Meals

    Pesto Crusted Salmon with Panko

    Published: Apr 13, 2022 · Modified: Sep 5, 2022 by Keri Hix

    455 shares
    • Share
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Pinterest graphic for Pesto Crusted Salmon.

    Do salmon and pesto go together? Yes! This Pesto Crusted Salmon with Panko is a super easy recipe and delicious! This dish is bursting with flavor from the basil pesto. The crispy panko topping adds a wonderful texture to an already awesome piece of salmon.

    Two salmon filets topped with pesto and panko in a cast iron skillet.

    This basil pesto salmon recipe is really easy to prepare and it is a perfect meal for the family or to serve company! Fresh salmon and your favorite store-bought pesto are the main ingredients in this recipe. Add some panko, lemon, parsley, and spices to create a delicious meal.

    If you love easy skillet dinners as I do, you might like to try Panko Pork Chops with Creamy Dijon Sauce or Easy Smoked Sausage Jambalaya.

    Table of contents
    • Ingredients
    • How to prep this recipe
    • How to cook the salmon
    • Other recipes you might like
    • Recipe

    Ingredients

    These are the simple ingredients needed to make this salmon and pesto recipe.

    Measured ingredients for panko pesto salmon.
    • Fresh Salmon - You will need about one pound of salmon for 4 servings. I have also used steelhead trout. I prefer to use fish that still has the skin on it for this recipe.
    • Basil Pesto - Use your favorite store-bought brand. I prefer the little containers you find in the refrigerated section next to the fresh pasta. If you prefer to make your own, that is fine too!
    • Lemon - You will need both the lemon zest and the fresh lemon juice.
    • Panko - Again, use your favorite brand.
    • Parsley - You can use dried, but I usually prefer to use fresh parsley when I can.

    How to prep this recipe

    Preheat the oven to 425 degrees F.

    Heat a cast iron skillet (or oven-safe skillet) over medium to medium-high heat. You want to get a good sear on the salmon skin.

    In a small bowl, mix together the panko crumbs, some olive oil, lemon zest, parsley, garlic powder, and some salt and pepper.

    Brush the salmon filets with a little olive oil and drizzle with a little lemon juice. Season lightly with salt and pepper.

    2 salmon filets with pesto and panko prepped for cooking.

    Spread the basil pesto over the salmon and top with the panko crumb mixture. Pile the panko crumbs while slightly pressing down to get as much as possible to stick to the salmon.

    How to cook the salmon

    In the heated cast iron skillet, add a little more olive oil and carefully add the salmon, skin side down. Let the fish sear for about 4 minutes. This should get the skin nice and crisp.

    Next, place the skillet in the preheated oven and bake the pesto-crusted salmon for 5 - 8 minutes. The amount of baking time depends on how thick your piece of fish is. The pieces that are pictured are pretty thick. I baked those for 8 minutes.

    Remove the skillet from the oven and let the fish rest for about 5 minutes.

    Two salmon filets topped with pesto and panko in a cast iron skillet.

    Serve the Pesto Crusted Salmon with sliced lemon. Enjoy!

    Other recipes you might like

    • Quick Pesto Parmesan Biscuits
    • Easy Baked Pesto Chicken
    • Salmon Cooked on the Grill
    • Grilled Salmon with Black Bean Salsa

    Find all my family-friendly recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    Recipe

    Two salmon filets topped with pesto and panko in a cast iron skillet.

    Pesto Crusted Salmon with Panko

    This Simple Panko Crusted Pesto Salmon is quick and easy and perfect for a busy weeknight dinner. Furthermore, this dish is super delicious and would make a great main dish for any special dinner get together.
    5 from 2 votes
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Resting Time: 5 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 346kcal
    Author: Keri Hix

    Ingredients

    • 1 pound Salmon Fillets with skin for 4 people
    • ½ teaspoon Salt to taste
    • ¼ teaspoon Pepper to taste
    • ¼ teaspoon Garlic Powder
    • 1 Lemon zest and juice
    • ⅔ cup Panko Crumbs
    • 3 tablespoons Olive Oil
    • 2 tablespoons Parsley freshly chopped
    • 3 tablespoons Basil Pesto

    Instructions

    • Pre-heat oven to 425 degrees.
    • Heat an oven proof pan (I use cast iron) over medium high heat.
    • In a small bowl mix together the panko crumbs, grated lemon zest from 1 lemon, chopped parsley, salt, pepper, garlic powder and 1 to 2 tablespoons of olive oil. Set aside.
    • Brush the salmon fillets lightly with a little bit of olive oil. Then drizzle with juice from the lemon. Season the salmon lightly with salt and pepper if you like.
    • Next, spread the pesto over the salmon fillets then top with the panko crumb mixture.
    • Add the remaining olive oil to the heated skillet. Carefully place the salmon fillets, skin side down, in the hot oil and cook, without turning, for about 4 minutes.
    • After the 4 minutes the skin on the salmon is nice and crisp. Place the pan in the oven and continue to cook for about 5 - 8 minutes. The fish will easily flake with a fork when it is done.
    • Remove the salmon from the oven and let rest about 5 minutes.
    • Serve with lemon slices or wedges. Enjoy!

    Notes

     
    This recipe is adapted from a recipe in the How Easy Is That? cookbook by the Barefoot Contessa, Ina Garten.
    Click here to add your own private notes.

    Nutrition

    Calories: 346kcal | Carbohydrates: 11g | Protein: 25g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 521mg | Potassium: 628mg | Fiber: 2g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

    This recipe is adapted from a recipe in the How Easy Is That? cookbook by the Barefoot Contessa, Ina Garten.

    More Main Meal Recipes

    • Slow Cooker Pulled Chicken
    • Orange Ginger Chicken Wings (Baked)
    • Smoked Pork Tenderloin
    • Pasta with Baby Bella Mushrooms
    455 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    profile picture of keri.

    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

    Welcome to my recipe blog!

    Learn more about me →

    Fall Recipes

    • Easy Apple Cake
    • Ground Turkey Chipotle Chili
    • Orange Pecan Bread
    • No Bake Pumpkin Cheesecake
    • Applesauce Cake Recipe
    • Cream of Onion Soup

    Popular Recipes

    • Simple Broccoli Casserole
    • Simple Bell Pepper Casserole
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Potato Soup
    • Raspberry Oatmeal Bars
    • Baked Buttermilk Donuts

    Footer

    We may earn money or products from the companies and/or linked items on this site.

    About

    Privacy Policy

    Disclosure

    Terms and Conditions

    Accessibility Statement

    Newsletter

    Sign Up!

    Contact

    Contact


    Copyright © 2022 Cook This Again, Mom! on the Foodie Pro Theme

    Affiliate Disclosure - Terms and Conditions - Privacy Policy