Anne Morgan Delia Smith’s pesto salmon takes ten minutes in a very hot oven at 230°C (450°F, gas mark 8) and a crust made from fresh pesto, breadcrumbs, and Pecorino that goes golden and crisp while the fish stays moist underneath.
This salmon pesto recipe is from Delia’s Complete How To Cook and serves 2. Delia credits it to her friend Lin Cooper, and she is specific about one thing: use fresh pesto from the chilled aisle, not the jarred kind, or the crust will not taste right.
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The Crust Is Three Layers
Most recipes for salmon with pesto just smear it on and hope for the best, but Delia builds the topping in three layers and the order matters. First a paste of pesto mixed with a third of the breadcrumbs goes directly on the fish, then a mixture of half the Pecorino with the remaining breadcrumbs, then the rest of the cheese on top.
The bottom layer sticks to the salmon and keeps it moist, the middle layer gives the crunch, and the cheese on top melts and browns in the hot oven. If you just dump everything on at once it slides off and burns on the tray.
Pesto Crusted Salmon Ingredients
- 2 salmon fillets, 150g to 175g (5 to 6 oz) each, about 2cm thick, skinned
- 2 level tablespoons fresh pesto sauce (from the chilled aisle)
- 1 rounded tablespoon Pecorino cheese, finely grated
- 2 level tablespoons fresh breadcrumbs
- Juice of half a lemon
- Salt and freshly milled black pepper
How To Make Delia Smith Pesto Salmon
- Heat the oven: Preheat to 230°C (450°F, gas mark 8). Line a baking tray with foil and oil it lightly.
- Season the fish: Place the salmon fillets on the tray. Squeeze the lemon juice over the top and season with salt and pepper.
- Build the first layer: Mix the pesto with a third of the breadcrumbs to make a paste. Spread this evenly over both fillets.
- Add the crumb layer: Mix half the Pecorino with the remaining breadcrumbs and scatter over the pesto paste.
- Finish with cheese: Sprinkle the rest of the Pecorino over the top.
- Bake: Place on the middle shelf and bake for 10 minutes until the crust is golden brown and crisp and the salmon is just cooked through.
Why Fresh Pesto and Not Jarred
Delia is clear about this in the recipe: fresh pesto from the supermarket chilled section works much better than the bottled kind. The jarred pesto is oilier and more acidic, and it makes the crust greasy instead of crisp.
I tested both and she is right: the fresh pesto holds the breadcrumbs into a proper paste that stays on the fish, while the jarred version slid off during baking. Save the jar for pesto rice and buy fresh for this one.
Doubling It for Four
The recipe serves 2, but it doubles perfectly with 4 fillets and double everything else. Make sure you use a big enough tray so the fish is not crowded, or the fillets steam instead of roast and the crust goes soft.
Delia suggests steamed new potatoes, and the crust is rich enough that you do not need a sauce on the side. Leftovers keep overnight in the fridge but the crust loses its crispness, so eat them cold rather than reheating.
Pesto Salmon Nutrition Facts
- Calories: 420 kcal
- Protein: 38g
- Fat: 26g
- Carbohydrates: 6g
- Sugar: 1g
Estimated per fillet.
Can I use Parmesan instead of Pecorino?
Yes, and many people do. Pecorino is saltier and sharper than Parmesan, so the crust will taste slightly milder with Parmesan. Delia specifies Pecorino in the original recipe, but either works.
Does this work with frozen salmon fillets?
It can, but you must defrost them fully and pat them dry first. Any surface moisture will stop the crust from crisping. Fresh fillets give a better result because they release less water in the oven.
Can I prepare the topping in advance?
You can mix the pesto-breadcrumb paste ahead of time and keep it in the fridge, but do not put it on the fish until just before baking. If the topping sits on raw fish for too long, the moisture softens the breadcrumbs and the crust will not crisp.
Why is the oven temperature so high?
The high heat at 230°C (450°F) is what crisps the breadcrumb and cheese crust in just 10 minutes while keeping the salmon moist underneath. A lower oven would dry the fish out before the topping browns. Do not be tempted to reduce it.
More From the Site:
Delia Smith Pesto Crusted Salmon Recipe
Course: DinnerCuisine: BritishDifficulty: Easy2
servings5
minutes10
minutes420
kcalDelia Smith’s pesto salmon takes ten minutes in a very hot oven at 230°C (450°F, gas mark 8) and a crust made from fresh pesto, breadcrumbs, and Pecorino that goes golden and crisp while the fish stays moist underneath.
This salmon pesto recipe is from Delia’s Complete How To Cook and serves 2. Delia credits it to her friend Lin Cooper, and she is specific about one thing: use fresh pesto from the chilled aisle, not the jarred kind, or the crust will not taste right.
Ingredients
2 salmon fillets, 150g to 175g (5 to 6 oz) each, about 2cm thick, skinned
2 level tablespoons fresh pesto sauce (from the chilled aisle)
1 rounded tablespoon Pecorino cheese, finely grated
2 level tablespoons fresh breadcrumbs
Juice of half a lemon
Salt and freshly milled black pepper
Directions
- Heat the oven: Preheat to 230°C (450°F, gas mark 8). Line a baking tray with foil and oil it lightly.
- Season the fish: Place the salmon fillets on the tray. Squeeze the lemon juice over the top and season with salt and pepper.
- Build the first layer: Mix the pesto with a third of the breadcrumbs to make a paste. Spread this evenly over both fillets.
- Add the crumb layer: Mix half the Pecorino with the remaining breadcrumbs and scatter over the pesto paste.
- Finish with cheese: Sprinkle the rest of the Pecorino over the top.
- Bake: Place on the middle shelf and bake for 10 minutes until the crust is golden brown and crisp and the salmon is just cooked through.
Notes
- Use fresh pesto from the chilled aisle, not jarred. The jarred kind makes the crust greasy.
- Build the topping in three layers or it slides off during baking.
- Doubles easily for 4 servings but use a bigger tray so fillets are not crowded.
