Place a large salmon fillet, or smaller individually cut salmon fillets, on a rimmed baking sheet. Sprinkle generously with salt and pepper.
Brush the tops of the salmon fillets with pesto. Then sprinkle the tops with Panko breadcrumbs. Drizzle olive oil over the panko.
In the oven: Preheat the oven to 400°F. Once hot, placed the salmon in the oven and bake for 10 to 12 minutes, until the top is golden.
In the air fryer: Preheat the air fryer to 400°F. Once hot, carefully lower the salmon into the air fryer basket. Air fry for 5 to 7 minutes until the top is crispy.
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Notes
Recipe Variations:
We use basil pesto to make this recipe. But you can use any type of pesto you prefer! Red pepper or tomato pesto are a couple of delicious options.
For a gluten-free recipe simply swap Panko breadcrumbs with your fave GF-friendly "bread" crumbs.
You can use frozen salmon! Prepare as directed, and bake or air fry frozen salmon at 400 for just a few minutes more... So approximately 20-25 minutes baked in the oven, or 15 minutes in the air fryer.
The flavor and texture of salmon with a crispy Panko topping is always best to enjoy freshly cooked. However, leftovers will keep well for a day or two in the fridge stored in an airtight container.Enjoy chilled leftover salmon as-is or on a bed of greens for a refreshing summer lunch!You can also reheat the salmon for 5-10 minutes in a preheated 400-degree oven. But note the salmon will not be as moist and will likely be "overdone."