Pesto Salmon

When it comes to dinners that are lightning fast but still feel luxurious, Pesto Salmon is the way to go. Topped with a homemade parsley pesto with crunchy pine nuts, this dinner takes just 20 minutes from start to finish!

The magic of this pesto salmon is in the contrast between the rich, buttery salmon and the incredible nutty pesto spread on top. This pesto hits above its weight class, with the earthy flavors of parsley, the toasted pine nuts, and hints of parmesan and garlic. It’s one of those dishes where texture, aroma, and taste are all balanced in harmony.

I love pesto, though I don’t cook with it all that often. Mainly this is because I really enjoy getting to make my own. Some days, I can’t afford the time. But, with this baked salmon, you have time for both. Parsley pesto is a little milder than basil pesto, and that’s what I chose to use here. You can use whichever you prefer.

four process shots have been merged into a collage, showing how to make this meal. overlaid the images is the black and white text that reads, "pine nut and pesto salmon".

Pesto Salmon Recipe

I’ve cooked fish with variations of this pesto and pine nut topping quite often for my boys. They love it. And, so do I. So, if you’re looking to make this recipe yours, there are also a few ways I like to change it up from time to time.

Mince up a tsp of cilantro or arugula to add a subtle citrusy or peppery flavor to the topping.
Add in some chili flakes for gentle heat. You can also drizzle some hot sauce before serving, but you’ll want to be careful to make sure the flavors are a good match.
Sprinkle the salmon filets with some crushed toasted pistachios. This adds some gorgeous visuals and will bring out the crunch big time.

If you do adapt the recipe, be sure to tell me what you changed and how it turned out. I look forward to hearing from you!

Recipe Tip

When baking fish, watch it closely after it’s been in the oven for about 10 minutes. The thickness of the filets will determine the cook time. For the best results, take your filets out of the oven as soon as they start turning golden brown.

A vertically aligned shot of salmon on a bed of rice next to salad on a plate over a wooden tabletop.

Easy Baked Salmon

If you like easy baked salmon recipes, then we are peas in a pod. My husband Sean used to take an annual fishing trip to Alaska, and I didn’t want to waste a single bite of that fresh caught salmon. So, these are all no fuss, no muss recipes that yield consistent results.

There’s something about the sweet and smoky flavor combination that just works. And this brown sugar glazed salmon proves it with every perfectly caramelized bite of salmon that practically melts in your mouth.

Chipotle lime salmon is marinated and then transformed under the broiler into a fabulous weeknight dinner. I also use my broiler to make this salmon with a peppery dill compound butter. The compound butter takes it over the top, and takes just a few minutes to whip together!

Servings of salmon have been arranged on a white plate in this vertically aligned image.

This balsalmic ginger marinated salmon has to be one of the most flavorful salmon recipes I’ve ever made. There was a season in my life where this was the only seafood meal to consistently receive two thumbs up from even the littles at my table.

And, this spicy, sweet, and slightly tangy glazed salmon with broccoli is one of my favorite ways to cook and serve fish, today. One delightfully simple sauce does double duty for the fish and broccoli. How could I say no?

Set the salmon on the counter and allow it to warm for at least half an hour before cooking. It should be almost at room temperature before cooking; this will help the salmon cook through before the topping is too brown.
Preheat the oven to 400°F. Place the filets in a large shallow baking pan. Whisk together the pine nuts, Parmesan, garlic, pesto, and mayonnaise in a small mixing bowl. Spread the crust mixture thickly over the surface of each fillet. Use it all!
Bake the fish for 10-15 minutes, until the fish is firm to the touch and the crust begins to very lightly brown. The thickness of your fish will determine the cooking time. Serve hot with lemon wedges.