breadcrumb and parmesan crusted sa

Pesto salmon with breadcrumb and parmesan crust recipe

I’m not a fish fan. I’ll eat tuna on occasion, but I’ve now gone off seabass and salmon.  But as both N and the OH eat fish, I do cook fish at least once a week for them. Salmon’s pretty fast and versatile to cook with.

I tend to mix up a few basic salmon dishes – basic salmon cooked in foil with butter and lemon, salmon en croute with cream cheese or a tomato sauce, salmon baked and topped with pesto and cream cheese, or a salmon and veg tray bake. I decided I’d try a breadcrumb and parmesan crusted salmon and see how it went down.

Luckily when salmon’s on the menu there aren’t any complaints, and it can’t really go wrong. Although the OH did moan when I pan-fried the salmon once rather than cooking it in the oven. I thought it looked good and N said he preferred it pan fried. 

breadcrumb and parmesan crusted sa

This dish is so easy to make.

To make pesto salmon with breadcrumb and parmesan crust

Prep: 10 minutes
Cook: 20 mins
Serves 2


  • 2 boneless salmon fillets
  • 3-4 tsp pesto
  • 2 tbsp breadcrumbs
  • 1 tbsp parmesan cheese, grated
  • 1tsp italian herb seasoning
  • 1 small clove of garlic, peeled and crushed

Just use salmon fillets – you could use a larger half side fillet instead, cook it a bit longer and cut it up when ready to serve. But I just use individual salmon fillets.  Cook skin side down – I put it in a foil lined tin to save on messiness and the skin sticking to the pan.

I tend to make my own breadcrumbs from going stale bread and freeze it for next use, but you can use shop bought breadcrumbs if you prefer.  I included dried herbs – I stuck with italian herb seasoning, but choose your preferred herbs.  I also added a small clove of crushed garlic. 

Mix the herbs and garlic into your breadcrumbs and parmesan..

First spread pesto over the top of the salmon fillets, then put spoonfuls of the breadcrumb and parmesan mix on top of each, pressing down slightly to make it stay in place.

Cook in the oven at 180C for about 20 minutes until the salmon is cooked through. Serve without the skin, with new potatoes and a medley of vegetables on the side.

breadcrumb and parmesan crusted salmon

It always looks so healthy and colourful on a plate. Salmon is a really good fat to eat, and there’s so many benefits to eating it.  I’m glad N likes it, and it’s a shame I can’t eat it now (I think I previously overdosed eating it too frequently).

If you’re eating a low carb diet you can switch almond flour for the breadcrumbs.

How do you cook salmon in your house?

Like this post, try these other tips for nearby days out.

mince hacks
ham and veg crumble
croissant pudding
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