Ingredients & Substitutions
Here I explain the best ingredients for my baked pesto salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
Salmon Fillets – I’ve made this salmon pesto using both individual fillets (as shown in my pictures here) and a large fillet. I slightly prefer the smaller ones — more on this in my tips below — but you can do either. Basil Pesto – This dish tastes extra special when I make it with my 5-ingredient basil pesto recipe. You just need fresh basil, garlic, parmesan cheese, pine nuts, and olive oil. Sometimes I add a splash of lemon juice in there. But I’ve also done it with store-bought pesto, so go for it if you’re in a hurry! If you’ve got extra pesto, make my pesto eggs for breakfast the next days. Butter – This is my little secret ingredient to make the pesto topping extra rich and velvety. Just 2 tablespoons makes a difference! Since the pesto already has salt, I use unsalted butter here. You can skip the butter altogether and just use pesto only (like I do for pesto chicken), but I love the creamy texture that butter adds to my pesto salmon. Tomato – I used a large roma tomato, but you can also use a medium beefsteak tomato or even cherry tomatoes. I recommend slicing your tomatoes very thin, because this gives them enough time to soften during the short baking time. Sea Salt & Black Pepper – If you like a bit of heat, consider adding a pinch of red pepper flakes, too.
How To Make Pesto Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I love them in a salmon bowl the next day! Meal prep: This dish is best fresh, but you can prep the pesto butter mixture in advance. Store it in the fridge until ready to cook. Reheat: Cover with foil again and pop it in the oven for about 10 minutes. I don’t love the microwave for fish, but it works in a pinch. Freeze: Remove the tomatoes first (they get mushy in the freezer). I like to freeze the pesto salmon uncovered on a baking dish first, so that the sauce doesn’t rub off. Then, transfer to a zip lock bag and store in the freezer for up to 3 months.
Serving Suggestions
Salmon and pesto pair well with other Italian flavors! I also love it with other fresh, simple options for easy weeknight dinners:
Make it more efficient. If you are making my homemade basil pesto just for this pesto salmon, simply cut the recipe in half for just the right amount. Then, you can just add the softened butter at the end. Don’t have a blender or food processor? You can mash the pesto and butter by hand in a small bowl, but it may not be as smooth. You can make a whole large salmon fillet, but it will take longer. I prefer individual fillets because they cook faster and more evenly, but a whole large one saves on prep time a tiny bit. I recommend a baking sheet in this case, and it will take 5-10 minutes longer to bake. Give the fish enough space. For even cooking, make sure each piece of salmon has space around it in the pan. And don’t let the foil touch the pesto, or you’ll pull the pesto off with the foil when you uncover it. Be careful not to overcook. I usually check on my pesto salmon after 11-12 minutes for individual fillets or 16-17 minutes for a whole one. Just pull back the foil and use a meat thermometer (the one I use reads super fast). For moist, flaky results, aim for an internal temperature of 135-140 degrees F. You can cook to 145 if you like it more well done.
Asparagus – I like to roast asparagus at the same time as this pesto salmon, and just rotate the pans halfway through. You can also make saute asparagus, air fry asparagus, or even make prosciutto wrapped asparagus for an extra burst of flavor. Other Veggies – You can’t go wrong with roasted vegetables for variety. My faves are roasted cauliflower and roasted zucchini in the summer. Or just make my quick sauteed zucchini while you’re waiting for the oven. Noodles – I love serving this over zoodles (with extra pesto sauce on them) for a light meal, but you can use any pasta you like. Salad – This pesto salmon recipe pairs perfectly with Italian-inspired salads! Try my Caprese salad (or avocado Caprese salad if you love avocado like me), or make my chicken Caesar salad without the chicken. My antipasto salad also works nicely as a starter if you already have a side dish.
My Tools For This Recipe
Baking Dish – This one is on the smaller side and the perfect size for 4 fillets. And it goes straight to the table beautifully, so I don’t need to wash an extra serving dish later. Blender – My high-power blender gets the sauce extra smooth and creamy, but I recommend the mini twister jar with it. If your blender jar is too large, the blade might be higher than the actual ingredients and things won’t mix well.
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