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Basil Lemon Salmon Recipe
Ash Tyrrell

Basil Lemon Salmon Recipe

I still remember the first time I paired basil with salmon I honestly wasn't sure the flavors would work together. One bite in, and I was hookeda. The lemon ties everything together, the basil adds this fresh, almost peppery lift, and the butter keeps the salmon rich without overpowering it.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds salmon fillet — the star of the dish look for even thickness so it cooks evenly
  • 2 tablespoons avocado or olive oil — helps the salmon get a light sear and keeps it from drying out
  • Pinch of sea salt — draws out moisture and seasons the fish before it even hits the oven
  • 4 tablespoons unsalted butter melted — this is what makes the basil sauce rich and glossy
  • 1 tablespoon fresh lemon juice — brightens the butter sauce and balances the richness
  • A handful of fresh basil chopped — don't swap in dried basil here, fresh is what gives this dish its flavor
  • Salt and pepper to taste — adjust at the end since the butter sauce needs its own seasoning
  • 1 lemon sliced (optional) — adds a pretty finish and a little extra citrus flavor as it bakes

Method
 

  1. I always start by preheating my oven to 375°F so it's fully heated by the time the salmon goes in. A properly preheated oven matters here since the first bake is short. While it heats up, I use the time to line my baking sheet with parchment paper, which makes cleanup so much easier later.
  2. I place the salmon fillet on the parchment-lined baking sheet, then coat it with the oil and a pinch of sea salt. I like to rub the oil in gently so it covers the whole surface. This light coating helps the salmon stay moist during that first round of baking and gives it a nice base flavor.
  3. I slide the salmon into the oven and bake it for 10 minutes at 375°F. This first stage gently cooks the fish through without drying it out. I use this time to make the basil butter sauce, so nothing goes to waste.
  4. While the salmon bakes, I mix the melted butter with lemon juice, chopped basil, salt, and pepper in a small bowl. I like to taste it here and adjust the seasoning since this sauce is what carries most of the flavor. It should smell bright and buttery at the same time.
  5. Once the salmon has baked for 10 minutes, I pull it out and spoon the basil butter mixture generously over the top. Then I layer on the lemon slices, which add flavor as they roast and also make the dish look really pretty once it's done.
  6. I finish the salmon under the broiler on high for 5 to 6 minutes, watching closely so it doesn't overcook. The salmon is done when it turns from that shiny, reddish color to an opaque pink and starts to flake easily with a fork. Every oven runs a little different, so I always check a minute or two early the first time I make this.

Notes

  • I always pat my salmon dry before adding the oil, since this helps it sear better instead of steaming.
  • I like to zest the lemon before juicing it and stir a little into the basil butter for extra citrus flavor.
  • I check my salmon a minute or two before the broiler time is up, since broilers vary a lot between ovens.
  • I let the salmon rest for a couple of minutes after broiling so the juices settle back into the fish.
  • I chop my basil right before using it, since it browns quickly once cut and loses some of its fragrance.