25-Minute Easy Baked Pesto Salmon Recipe
Servings: 5
Calories: 278kcal
Need an easy, go-to way to quickly bake some yummy salmon? This Baked Pesto Salmon recipe is it! Pesto, dijon mustard and brown sugar make this salmon pop in flavor, crunchy panko gives it dimension and it's baked to tender flaky salmon perfection. A five-star dinner ready in 25 minutes!
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Equipment
- Instant Read Meat Thermometer optional
Ingredients
- 1.25 lb. salmon fillets - about 5 fillets 4-oz. each*
- 2 Tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp + 1/4 tsp salt divided
- Freshly cracked black pepper to taste
- 1/2 cup fresh parsley chopped
- 1/4 cup panko breadcrumbs (14g)
- 1/4 cup pesto (60g)
- 2 Tbsp dijon mustard (30g)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper.
- In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt.
- Place the salmon on the baking sheet, skin side down. Sprinkle with 1/4 tsp salt then spread the mustard over top.
- Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top.
- Bake for 10 minutes or until the salmon is opaque and tender with a fork.
Notes
To make gluten-free: use gluten-free panko breadcrumbs.
*Salmon can come in a wide range of sizes. I’d recommend the individually-packed kind because they’re easier to work and already pre-portioned. Usually these come as 4-oz. fillets (so 5 fillets for this recipe) or 5-oz. fillets (so 4 fillets for this recipe).
If your salmon is a different size, that is fine - just get as close as you can or scale the recipe as needed! Also if you rather do a large salmon fillet instead of the individual fillets, that works too! Whatever kind you use, I would still recommend getting the kind with the skin on. It helps keep the salmon from drying out during cooking. And it falls off like a glove once baked so you can just get rid of it then if you want!
If your salmon is a different size, that is fine - just get as close as you can or scale the recipe as needed! Also if you rather do a large salmon fillet instead of the individual fillets, that works too! Whatever kind you use, I would still recommend getting the kind with the skin on. It helps keep the salmon from drying out during cooking. And it falls off like a glove once baked so you can just get rid of it then if you want!
Nutrition
Serving: 1filet (117 g) | Calories: 278kcal | Carbohydrates: 8g | Protein: 24g | Fat: 16.7g | Saturated Fat: 3g | Fiber: 0.3g | Sugar: 4.9g