20-Minute Pesto-Crusted Broiled Salmon
Tender salmon fillets topped with a flavorful basil pesto base and finished with a golden, crispy panko-Parmesan crust. The broiler creates a beautifully caramelized exterior while keeping the fish moist and flaky inside. This elegant yet simple dish works perfectly for weeknight dinners or entertaining guests. The combination of herby pesto, nutty Parmesan, and crunchy breadcrumbs transforms basic salmon into something restaurant-worthy in under 15 minutes.
Ingredients
- 2 tablespoons reduced fat mayonnaiseregular mayonnaise1:1
richer flavor, more calories
- 2 tablespoons prepared basil pestohomemade pesto1:1
fresher flavor
- 3 tablespoons panko bread crumbs
- 2 tablespoons Parmesan cheese, grated
- 4 6-ounce salmon fillets, about 1-inch thickhalibut or cod1:1
adjust cooking time for thickness
- 2 teaspoons lemon pepper
- cooking spray
Instructions
- 1
Preheat broiler to high
- 2
Combine mayonnaise and pesto in a small bowl
- 3
Mix panko breadcrumbs and Parmesan cheese in a separate bowl
- 4
Place salmon in shallow baking dish and coat with cooking spray
- 5
Season fish with lemon pepper
- 6
Spread 1 tablespoon pesto mixture evenly over each salmon fillet
- 7
Broil for 8 minutes
- 8
Remove from oven and top with panko mixture
- 9
Spray tops with cooking spray
- 10
Return to oven and broil for additional 4 minutes or until fish flakes easily with fork
Tips
Pat salmon completely dry before seasoning for better crust adhesion and even browning under the broiler
Watch carefully during final broiling stage as panko can burn quickly under high heat
Let salmon rest for 2-3 minutes after broiling to allow juices to redistribute for optimal texture
Good to Know
Refrigerate cooked salmon up to 3 days. Best served fresh.
Can prepare pesto mixture and panko topping 1 day ahead. Assemble and broil just before serving.
Serve immediately while crust is crispy. Pairs well with roasted vegetables or rice pilaf.
Common Mistakes
Don't skip cooking spray on panko topping to prevent burning and ensure golden color
Avoid overcooking salmon to prevent dry, tough texture
Substitutions
Gluten-Free Swaps
General Alternatives
richer flavor, more calories
fresher flavor
adjust cooking time for thickness
FAQ
Can I use frozen salmon fillets for this recipe?
Yes, but thaw completely and pat very dry before seasoning. Frozen fish may release excess moisture that can make the crust soggy.
What if I don't have a broiler?
Bake at 425F for 12-15 minutes, then increase to 450F for final 2-3 minutes to crisp the topping. Watch carefully to prevent burning.
How long will leftovers keep in the refrigerator?
Cooked salmon keeps 2-3 days refrigerated. Reheat gently in a 300F oven to preserve texture, though the crust won't be as crispy.