Pesto Salmon Recipe

Ben Carraoli

I love recipes that are simple yet incredibly flavorful, and this pesto salmon recipe checks both boxes perfectly. When I first tried it, I couldn’t believe how just three ingredients could create such a delicious dinner.

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Prep Time 5

Cook Time 12

Ingredients Method Notes

Ingredients

Salmon: 2 fillets with skin on. I always choose wild-caught salmon for better flavor and texture. If using frozen thaw overnight in the refrigerator for best results.
Pesto: 2 tablespoons per fillet. You can use store-bought or make your own using fresh basil garlic, pine nuts, and olive oil for the freshest taste.
Parmesan cheese: 1 tablespoon shredded per fillet. Grating it fresh adds a richer nutty flavor that complements the pesto.

Method

Start by spreading pesto generously over each salmon fillet. Sprinkle shredded parmesan on top to enhance flavor. The pesto locks in moisture and adds a fresh, herby taste.
Preheat the air fryer to 400°F and lightly spritz the basket with oil. Cook the salmon for seven minutes. The air fryer keeps the fillets juicy with a slightly crispy exterior.
If using an oven, preheat to 425°F. Place salmon on a baking sheet and bake for 10–12 minutes depending on thickness. Check for doneness by ensuring the fish flakes easily with a fork.

Notes

I always let the salmon sit at room temperature for 10 minutes before cooking to ensure even cooking.
I like to spread the pesto slightly under the salmon skin for extra flavor infusion.
Adding a thin layer of lemon zest on top before baking adds brightness to the dish.
I find that using a high-quality pesto makes a noticeable difference in flavor.