This pesto crusted salmon is one of those dinners I keep on repeat when I need something quick but still want it to feel like I tried a little. It's crispy on top, tender in the center, and comes together in the air fryer without heating up the whole kitchen!
Throwing salmon in the air fryer is one of my go-to moves because it's easy and pretty hands-off, which is exactly what I need most nights. Plus, I love the benefits salmon offers (hi omega-3s!), especially when I'm trying to get in more balanced, high-protein meals without overthinking it. This one is simple, reliable, and just a really good dinner to have in your back pocket.
If you love pesto as much as I do, you'll also want to try my pesto caprese chicken bake or pesto orzo salad for more easy, flavor-packed meals.
Jump to:
Why You'll Love This Recipe
- Crispy, golden topping: The pesto + panko + parmesan combo gives you that crunchy texture that makes salmon way more exciting.
- Weeknight easy: This main dish comes together fast and cooks in about 10 minutes, which is exactly what you need at 5 p.m.
- High protein and satisfying: Salmon is packed with protein and healthy fats, so this actually keeps you full.
- Perfect for summer: No oven, no extra heat, just a quick air fryer dinner that still feels like a real meal.
Looking for more salmon recipes? Try my hot honey salmon bites for another easy, sweet and savory dinner option.
Ingredients
This recipe keeps things simple, but each ingredient plays a role in getting that crispy, flavorful finish.
- Salmon fillets (skinless): Go for fillets that are about 1-1½ inches thick so they cook evenly in the air fryer. Look for bright color and a fresh smell, not overly fishy. If you're using frozen, thaw completely and pat dry before starting.
- Pesto: This is where most of the flavor comes from, so use one you actually love. Store-bought keeps things easy, but fresh basil pesto will give you the best flavor if you have it on hand!
- Panko breadcrumbs: Panko is lighter and flakier than regular breadcrumbs, which helps create that golden, crispy topping instead of something dense or soggy.
- Grated parmesan cheese: Adds that salty, savory bite and helps bind the topping so it crisps up nicely in the air fryer.
- Lemon pepper seasoning: Brightens everything and balances the richness of the salmon and pesto.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Feel free to adjust this recipe to fit what you like or what's already in your kitchen.
- Swap panko breadcrumbs with regular breadcrumbs if needed, but expect a softer, less crispy topping.
- Use a different pesto like sun-dried tomato or spinach pesto to switch up the flavor.
- Skip the breadcrumbs and stick with pesto + parmesan if you want a lower-carb option that still delivers flavor.
- Turn this into a salmon bowl with rice, greens, and extra pesto for an easy lunch or meal prep option.
How to Make Pesto Crusted Salmon Recipe
Here's how to bring it all together in just a few simple steps.
Step 1: Preheat your air fryer to 375°F.
Step 2: Pat the salmon dry with a paper towel and place on a plate or tray.
Step 3: Spread a thin layer of pesto evenly over the top of each fillet.
Step 4: In a small bowl, mix together the panko, parmesan, lemon pepper seasoning, salt, and pepper.
Step 5: Press the panko mixture evenly over the pesto so it sticks and forms a crust.
Step 6: Place the coated salmon directly into the air fryer basket (or line it for easier cleanup).
Step 7: Cook for 10-12 minutes, depending on thickness, until the salmon flakes easily and the top is golden.
Step 8: Serve warm and enjoy right away while the topping is still crisp.
Tips for the Best Pesto Salmon
These quick tips help everything cook evenly and stay crisp.
- Pat each salmon filet dry really well before adding the pesto so the topping sticks and doesn't slide off.
- Make sure to press the panko mixture gently into the pesto so it stays in place while cooking.
- Start checking the salmon around 10 minutes since thinner fillets cook quickly and can dry out if left too long.
- Serve it with my pesto orzo salad for an easy summer dinner, or keep it simple with roasted vegetables, a side salad, or over rice for a quick bowl.
Storage
If you end up with leftovers, here's how to keep them tasting their best.
- Leftovers: Store the salmon in an airtight container in the fridge for up to 2 days.
- Reheating: When you're ready to reheat, place it back in the air fryer at 350°F for a few minutes to help bring back that crispy topping. The microwave works in a pinch, but the topping will be softer.
FAQ
Yes, just thaw it completely and pat it dry before adding the pesto and topping so everything sticks properly.
Absolutely! Bake on a sheet pan at 400°F for about 12-15 minutes until the salmon flakes easily and the topping turns golden.
You can prep the salmon with pesto and the breadcrumb topping a few hours ahead and keep it in the fridge. When you're ready to cook, place it straight in the air fryer so the topping stays fresh and crisp.
No need to flip it. The air fryer circulates heat around the salmon, so it cooks evenly while the topping stays intact and gets crispy on top.
More Air Fryer Recipes You'll Love!
Looking for other recipes like this? Try these:
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
Jessie
Easy Pesto Crusted Salmon
Ingredients
- 1 lb salmon fillets skinless, portioned in 3-4 oz servings
- 2 tablespoons pesto
- ½ cup panko breadcrumbs
- 1 tablespoons grated parmesan cheese
- 1 teaspoon lemon pepper seasoning
- Salt and pepper
Instructions
- Preheat your air fryer to 375°F.
- Pat the salmon dry with a paper towel and place on a plate or tray.
- Spread a thin layer of pesto evenly over the top of each fillet.
- In a small bowl, mix together the panko, parmesan, lemon pepper seasoning, salt, and pepper.
- Press the panko mixture gently into the pesto so it sticks and forms a crust.
- Place the salmon directly into the air fryer basket (or line it for easier cleanup).
- Cook for 10-12 minutes, depending on thickness, until the salmon flakes easily and the top is golden.
- Serve warm and enjoy right away while the topping is still crisp.
Notes
- Press the panko mixture on gently so it sticks well but still stays light and crisp while cooking.
- If your salmon pieces vary in size, check the thinner ones first and remove them early to keep them from drying out.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 350°F for a few minutes to bring back the crisp texture.
Leave a Reply