Pesto Parmesan Salmon Bake – Easy, Flavorful, and Weeknight-Friendly

This Pesto Parmesan Salmon Bake is the kind of dinner that feels special without demanding much from you. It’s rich, bright, and ready in under 30 minutes. A generous layer of basil pesto and a crisp Parmesan topping turn simple salmon into a restaurant-worthy meal.

Pair it with roasted veggies or a quick salad, and you’ve got a complete, satisfying plate. It’s easy enough for busy nights and elegant enough for guests.

What Makes This Recipe So Good

• Bold flavor with minimal effort: Store-bought pesto and grated Parmesan do the heavy lifting, so you get tons of flavor with very little prep.
• Quick cook time: Salmon bakes fast, and the topping browns beautifully under the broiler for a crisp finish.
• Balanced and satisfying: You get protein, healthy fats, and vibrant herbs in one go. It tastes indulgent but still feels light.
• Versatile sides: Works with roasted potatoes, steamed asparagus, lemony greens, or a simple couscous.
• Foolproof technique: The pesto keeps the fish moist while the Parmesan adds texture.

  Hard to mess up, even for beginners.

Ingredients

• 1 1/2 to 2 pounds salmon fillet, skin-on or skinless, pin bones removed
• 1/3 cup basil pesto (store-bought or homemade)
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons panko breadcrumbs (optional for extra crunch)
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated or minced (optional)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
• Fresh basil or parsley, chopped, for garnish (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish. Pat the salmon dry with paper towels.
2. Season the salmon: Place the salmon skin-side down on the sheet.

   Drizzle with olive oil, then season with salt and pepper. Don’t over-salt—Parmesan adds saltiness.

3. Mix the topping: In a small bowl, combine pesto, lemon zest, lemon juice, and garlic if using. Stir in the red pepper flakes for a gentle kick.
4. Spread and sprinkle: Spoon the pesto mixture evenly over the top of the salmon.

   Sprinkle the Parmesan over the pesto. For extra crunch, mix the panko with a touch of olive oil and scatter it on top.

5. Bake: Transfer to the oven and bake for 10–14 minutes, depending on thickness. A center-cut fillet about 1 inch thick usually needs around 12 minutes.
6. Check doneness: The salmon should be opaque and flake easily with a fork.

   Internal temperature should read 125–130°F (52–54°C) for moist, medium doneness.

7. Optional broil: For a deeper golden top, switch to broil for 1–2 minutes. Keep a close eye so it doesn’t burn.
8. Rest and serve: Let the salmon rest 3 minutes. Finish with a squeeze of lemon and a sprinkle of fresh herbs.

   Serve with lemon wedges.

Keeping It Fresh

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (275°F/135°C) for 8–10 minutes or in short microwave bursts to avoid drying it out. You can also enjoy it cold, flaked over a salad or tucked into a wrap with greens and cucumbers.

Want to prep ahead?

Mix the pesto topping up to 2 days in advance. Wait to spread it on the fish until just before baking to preserve the best texture and color.

Health Benefits

• Omega-3s from salmon: Support heart, brain, and joint health. Salmon is a high-quality protein that keeps you satisfied.
• Herb-powered pesto: Basil and garlic bring antioxidants and bright flavor, helping you rely less on heavy sauces.
• Smart fats: Olive oil and salmon fat help with nutrient absorption and add richness without excessive heaviness.
• Lower-carb friendly: Skip the breadcrumbs if you want a low-carb option without sacrificing taste.

What Not to Do

• Don’t overcook the salmon: Dry salmon is the fastest way to ruin this dish.

  Pull it from the oven right when it flakes.

• Don’t drown it in pesto: A thick, heavy layer can turn oily. A thin, even coating is ideal.
• Don’t skip seasoning: Even with pesto and cheese, a light base of salt and pepper makes a difference.
• Don’t use pre-shredded Parmesan if you can help it: Freshly grated melts and browns better.
• Don’t broil unattended: The topping can go from golden to burnt in seconds.

Variations You Can Try

• Walnut pesto twist: Swap pine nuts for walnuts in homemade pesto for a deeper, nuttier flavor.
• Herb blend: Mix a little parsley or arugula into the pesto to brighten and lighten it.
• Dairy-free: Use a dairy-free pesto and replace Parmesan with a dairy-free Parmesan-style topping or toasted almond crumbs.
• Spicy version: Add Calabrian chili paste or extra red pepper flakes to the pesto.
• Sheet-pan dinner: Add asparagus spears or halved cherry tomatoes to the tray. Toss with olive oil, salt, and pepper, and bake alongside the salmon.
• Individual portions: Use salmon portions instead of a whole fillet for faster cooking and easy plating.
• Lemon herb crust: Mix panko, Parmesan, lemon zest, and a touch of olive oil, then sprinkle over a thin layer of pesto for a crispier top.

FAQ

Can I use frozen salmon?

Yes.

Thaw it completely in the refrigerator overnight and pat it very dry before seasoning. Excess moisture can prevent the topping from crisping.

What kind of pesto works best?

Classic basil pesto is ideal, but any high-quality pesto works. Look for one with real olive oil and a bright basil flavor.

Homemade is great if you have it.

How do I know when the salmon is done?

It should flake easily and look opaque in the center. An instant-read thermometer should read 125–130°F (52–54°C) for medium. If you prefer it more done, aim for 135°F (57°C).

Can I make this without Parmesan?

Absolutely.

Add extra panko for crunch or use a dairy-free Parmesan alternative. You can also skip the topping entirely for a cleaner, lighter finish.

What sides pair well with this dish?

Try roasted baby potatoes, steamed green beans, lemony arugula salad, garlic rice, or buttery couscous. A simple side with fresh lemon ties everything together.

Is skin-on salmon okay?

Yes.

Bake skin-side down. The skin helps keep the fish moist and will release easily from the pan once cooked.

Can I grill it instead of baking?

You can, but bake is easier for the cheesy topping. If grilling, use a foil tray to prevent sticking and keep the topping in place.

What’s the best way to reheat without drying it out?

Use a low oven at 275°F (135°C) for 8–10 minutes, or microwave at 50% power in short bursts.

A light splash of water or lemon juice helps retain moisture.

Final Thoughts

This Pesto Parmesan Salmon Bake is the kind of recipe that makes weeknights feel effortless and delicious. It leans on simple ingredients, cooks fast, and delivers big flavor and texture. Keep a jar of pesto and a wedge of Parmesan on hand, and you’ll always be a few steps away from a memorable meal.

Serve it with a squeeze of lemon and a crisp side, and dinner is done—beautifully.