Salmon with a Parmesan crust, pesto spread, and smokehouse pepper. Serve with Greek salad, garlic bread, red wine, freshly cooked green beans, and asparagus.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
Ingredients
- 1 ½ pounds salmon fillets with skin on
- 1 teaspoon kosher salt
- 1 teaspoon ground smoked black pepper (such as McCormick® Smokehouse)
- 2 tablespoons pesto in olive oil
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
- Bake in the preheated oven for 10 minutes.
- Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
- Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.
Reviews
Very good recipe and easy to make. We really enjoyed it.
Very flavorful and easy! I didn’t have smoked pepper, so I used regular pepper, but smoked salt instead. The only thing I would change is the cook time. I don’t like overcooked fish, so 15 mins would probably be perfect for my tastes, for 1″ thick, center-cut pieces of salmon. I did 18 minutes and that was too long, so the 20 minutes called for would definitely be too long. I’ll be making this again.
We absolutely loved this salmon and it is going onto my favorites list. Very flavorful and super easy-my kind of cooking!