Salmon with Pesto Sauce
Oct 03, 2025
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Take the intimidation out of cooking seafood with this easy Salmon with Pesto Sauce recipe. There are just 4 ingredients and 20 minutes standing between you and this restaurant-quality main dish.
Salmon with Pesto Sauce uses center-cut salmon fillets, dairy-free pesto, salt and pepper – that’s it! Plus, cleanup is a breeze, as this all bakes on a parchment paper-lined sheet pan.
Why You’ll Love Salmon with Pesto Sauce
Fresh, bold flavors: Bright, herbaceous pesto adds all a burst to every bite.
Fast and fuss-free: It bakes in 12 to 14 minutes, and dinner is ready.
Versatile leftovers: Flake leftover fillets into a salad or make a salmon stuffed baked potato. You can even flake it into cooked pasta for an on-the-go salmon pesto pasta salad.
The Only 4 Ingredients You’ll Need
- Roughly 1 pound salmon fillet, cut into 4 equal portions (look for center-cut pieces for even cooking, or ask your fish counter to portion it for you)
- Kosher salt and ground black pepper, to taste
- ½ cup dairy-free pesto, or your favorite store-bought pesto
How to Make this Salmon Recipe with Pesto
Prepare salmon: Pat fillets dry with a paper towel and place them skin-side down on a baking sheet lined with parchment paper. Leave space between each portion for even cooking.
Season: Sprinkle fillets with kosher salt and black pepper.
Top with pesto: Spoon about 2 tablespoons of pesto over each fillet, spreading it into an even layer across the top.
Bake: Place the salmon on the center rack of an oven preheated to 375 degrees F. Bake for 12 to 14 minutes, or until the internal temperature reaches 145 degrees F when checked with a meat thermometer. The salmon should flake easily with a fork.
Serve and enjoy! Pair with 10-minute green beans and creamy mashed potatoes for a complete meal.
Pro Tip for Perfectly Cooked Salmon
If you’re concerned about overcooking your salmon, you can try taking it out of the oven when it reaches an internal temperature of 135 to 140 degrees F and letting it rest for a few minutes.
What is the best temperature to cook salmon?
Salmon and most fish should be cooked to an internal temperature of 145 degrees F. While this recipe is designed to bake the salmon at a mid-range temperature, you can find recipes recommending baking as low as 275 degrees F up to 425 degrees F or higher.
Here are some tips, based on a 1-inch thick fillet:
- Low and slow (275 degrees F) – Fish will bake for 20 to 25 minutes, resulting in a tender, almost “poached” texture. The lower heat helps prevent fish from cooking too quickly and drying out.
- Classic and balanced (375 degrees F) – This is my go-to temperature for baking salmon, as it results in a flaky – still juicy – piece of fish. It’s great for busy weeknights when you want dinner done quickly without sacrificing moisture.
- Hot and fast (450 degrees F) – Best for fillets that are simply seasoned with salt, pepper and olive oil or a sugary sauce or glaze. Fish can cook as quickly as 8 to 10 minutes, resulting in crispy edges and a caramelized top, though it’s easy to overcook and dry out if you’re not keeping an eye on it.
FAQs for Pesto Salmon
Absolutely. Store-bought pesto will work perfectly. I recommend finding one with fresh ingredients available in the refrigerated section. Homemade pesto will always taste fresher, if you have time to plan ahead.
Yes. Grilling can add a smokiness and depth to the dish. Place the salmon skin-side down on a piece of aluminum foil or a well-oiled grill. Watch closely, as grills tend to maintain a higher heat and the fish can cook more quickly.
Yes. Instead of cutting a fillet into portions, you can spread the pesto evenly over the top of a fillet to create a beautiful centerpiece for a dinner party. You may need to bake for a few minutes longer, until the thickest portion flakes easily with a fork.
Absolutely. Frozen salmon is a convenient and budget-friendly option. Look for salmon that is vacuum sealed. Remove it from packaging and thaw fully in the refrigerator before cooking. Pat dry with paper towels to ensure the pesto will stay put.
Yes. Pesto pairs beautifully with many mild, flaky fish. Try it with cod, halibut, tilapia or mahi mahi. Just be sure to adjust the cooking time based on the thickness of the fillet.
If salmon is your go-to protein, you’ll also love approachable recipes like Chili Lime Salmon or air-fryer friendly Salmon Fish & Chips. Leave a comment and let me know how you’re serving this baked Salmon with Pesto Sauce. I am always looking for inspiration from my community!
Salmon with Pesto Sauce
Ingredients
- 1 pound salmon fillet, cut into 4 portions (center cut preferred)
- Kosher salt
- Ground black pepper
- ½ cup dairy-free pesto, or the pesto of your choice
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Pat salmon fillets dry and place skin-side down on the baking sheet.
- Season fillets with salt and pepper.
- Spread about 2 tablespoons of pesto evenly over the top of each fillet.
- Bake for 12 to 14 minutes, or until salmon reaches an internal temperature of 145 degrees F and flakes easily.
- Serve.
Notes
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