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Four salmon fillets baked at 400°F, lightly browned edges, flakes visible. A fresh spoonful of vivid green basil pesto spread on top after cooking.

Italian Baked Salmon with Basil Pesto

This Italian baked salmon is cooked low and slow for tender, silky flakes and topped with bright basil pesto. It uses a handful of simple ingredients, bakes on one sheet pan, and delivers a clean, fresh, weeknight-friendly dinner with minimal fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner / Main Course
Cuisine: Italian / Italian-American
Calories: 360
Ingredients Method Notes

Ingredients
  

For 4 servings (4–6 oz fillets each):
  • 4 salmon fillets skinless (or skin-on if using high-heat method)
  • 1 tablespoon olive oil
  • ½ teaspoon salt divided
  • Black pepper to taste
  • 4 tablespoons basil pesto about 1 tablespoon per fillet
  • Lemon wedges for finishing
Optional topping:
  • ½ cup fresh breadcrumbs
  • ¼ cup finely grated Parmigiano Reggiano
  • 1 –2 teaspoons olive oil

Method
 

Prep the pan
  1. Line a baking sheet with foil or parchment. Lightly oil the surface so the salmon releases cleanly.
Prep the salmon
  1. Pat the fillets dry. Drizzle a little olive oil over each piece. Season with half the salt, place them on the sheet, then season with the rest.
Choose your cooking style
  1. Low and slow (silky texture)
  2. Heat oven to 300°F.
  3. Spread 1 tablespoon pesto over each fillet before baking.
  4. Bake 15–20 minutes, until the internal temp is around 135°F and the flakes separate gently.
  5. Hot and fast (flakier texture)
  6. Heat oven to 400°F.
  7. Dollop pesto on top before baking but spread it fully after cooking to keep it bright green.
  8. Bake 12–20 minutes depending on thickness (thin tail pieces cook faster).
Optional parmesan-breadcrumb crust
  1. Mix breadcrumbs, Parmesan, and a drizzle of oil. Press lightly onto the pesto. Use the 400°F method so it browns. If needed, broil 1–2 minutes at the end.
Rest
  1. Let the fillets rest 3–5 minutes so juices settle.
Finish
  1. Add a squeeze of lemon and a thin thread of olive oil before serving.

Notes

  • Wild-caught salmon gives the cleanest flavor, but good frozen fillets work well after thawing and patting dry.
  • If the fillets have very thin ends, fold or trim them so they don’t overcook.
  • For the brightest green pesto, always add a small fresh spoonful after baking—especially when cooking at 400°F.
  • Internal doneness sweet spot: 130–135°F for moist, medium salmon.
  • Leftovers reheat best in a 350°F oven for 8–10 minutes.