Pesto Baked Salmon with Crispy Panko Crust
March 29th, 2022Panko + Pesto for a Punchy Lunch
This crunchy, punchy recipe for pesto baked salmon pairs up two of our favorite seafood pantry staples — panko breadcrumbs and store-bought pesto — for an easy, hands off lunch or dinner. There’s no measuring required, and it’s a dish that’s simple enough for anyone to make.
The pesto adds flavor to the salmon and helps to keep the fillet moist as it bakes. It also acts as the perfect “glue” for panko breadcrumbs to encrust the top of the fillet with serious texture. Finishing the salmon under the broiler ensures that the panko gets golden and crispy just before serving.
Pesto Baked Salmon with Crispy Panko Crust
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
1 serving
Ingredients
- 1 (6-ounce) fillet sockeye or coho salmon
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- A spoonful of premade pesto
- A handful of panko breadcrumbs
- Lemon wedges, optional
Instructions
1. Arrange top rack to be 4 to 6 inches away from broiler element, then preheat oven to 375F.
2. Meanwhile, use a clean tea towel or paper towel to pat salmon fillet dry. Then, place salmon in a baking dish or on a baking sheet and drizzle with olive oil, coating all sides. Season lightly with salt and pepper.
3. Generously spoon pesto over the top of fillet, then top with panko breadcrumbs, pressing them in lightly to adhere to pesto. Drizzle with a little more olive oil, then place on a center rack in oven. Bake for 5 to 7 minutes, depending on thickness of fillet, until just flaky around the edges.
4. Turn on broiler, then move salmon to the top rack. Cook salmon until panko has browned, another two minutes or so, watching closely to avoid burning. Salmon is medium-rare when it has reached an internal temperature of 120F on an instant-read thermometer at its thickest part, or when it flakes easily with a fork.
5. Serve while hot and crispy, with a wedge of lemon if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
