This fast and easy baked salmon is elevated with a vibrant homemade roasted red pepper pesto.

A Closer Look at the Ingredients

• Salmon: I like to use thick, rectangular, center-cut salmon fillets. These pieces cook evenly, and the small pin bones are usually already removed by the fishmonger. You can use salmon with the skin on or off. Aim for about ⅓–½ pound (150–225 g) per person, depending on appetite. Simply adjust the cooking time based on the thickness of your fillets.
• Roasted red pepper pesto: This pesto comes together in just a few minutes in the food processor. It’s made with jarred roasted red peppers, fresh basil, almonds, garlic, smoked paprika, Parmesan, lemon juice, and olive oil. For a little heat, feel free to add red pepper flakes or a pinch of cayenne. One batch of roasted red pepper pesto is enough for 4 salmon fillets. I don’t recommend scaling down the recipe, as smaller quantities are harder to blend properly in the food processor. If you have leftovers, store them in the fridge or freezer and enjoy them later.

How to Cook Salmon Fillets in the Oven

When I’m cooking salmon, the oven is almost always my go-to. It’s quick, hands-off, and endlessly adaptable depending on the toppings or seasonings you use.

I bake salmon at 350°F (180°C) in a conventional oven, or 325°F (160°C) with a fan, for about 12–18 minutes, depending on the size and thickness of the fillets.

The most reliable way to check doneness is with a thermometer. I like my salmon cooked to 125–130°F (51–54°C), which gives you a tender, moist interior. If you prefer your salmon more medium-rare, aim a few degrees lower. Keep in mind that the fish will continue to cook slightly from residual heat after it comes out of the oven.

No Thermometer? Look for These Signs

• White streaks or dots: A few are normal and mean the proteins have set. A lot usually indicates overcooking.
• Flakes easily: Gently press with a fork—the salmon should separate into flakes while still feeling moist.
• Color: The interior should be opaque and no longer glassy.

Baked Salmon with Roasted Red Pepper Pesto

5 from 1 vote

This fast and easy baked salmon is elevated with a vibrant homemade roasted red pepper pesto.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Print Pin

Equipment

• food processor
• oven-proof dish

Ingredients

  

• 4 salmon fillets (⅓-½ lbs, 150-225g each)
• 1 batch of roasted red pepper pesto

Instructions

 

• Preheat the oven to 350°F (180°C) conventional / 325°f (160°C) fan setting.
• Make a batch of roasted red pepper pesto.
• Place the salmon in an oven-proof baking dish (skin-side down, if leaving the skin on). Spread the pesto all over the top and sides of salmon.
• Bake in the middle of your oven for 12-18 minutes, depending on the size of your fillets.
• Remove from oven. Top with fresh basil and a squeeze of lemon to brighten the flavors.

Did you make this baked salmon?

Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

Looking for delicious fish dish? Check out my Traditional Fish Stew from Flanders (Waterzooi), a creamy, comforting dish with fresh fish, vegetables, and an aromatic broth.