Lemon Basil Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. If fillets are thicker than 2.5 cm (1 inch), use a sharp knife to make 2 shallow diagonal slashes on the thicker end so they cook evenly.

Make the marinade

In a medium bowl whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, honey, chopped fresh basil, salt and pepper until emulsified.

Marinate

Place the salmon fillets in a shallow dish or resealable bag skin-side down. Pour half of the marinade over the salmon, reserving the other half for basting/finishing. Rub the marinade evenly over the top and sides of the fillets. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than 1 hour to avoid 'cooking' the fish with the acid.

Preheat oven or prepare pan

For oven: preheat to 200°C (400°F). For stovetop: heat a large oven-safe skillet (preferably cast iron) over medium-high heat and add 1 tbs olive oil.

Sear (if using stovetop to finish in oven) or roast

If using skillet: when oil shimmers, place fillets skin-side down and cook without moving 3–4 minutes until skin is crisp and releases from pan. Flip and sear the flesh side for 30–45 seconds. Then transfer skillet to preheated oven and roast 6–8 minutes until internal temperature reaches 52–54°C (125–130°F) for medium. If baking only: place fillets skin-side down on a lined baking sheet or in a baking dish, top with lemon slices, and bake 10–12 minutes until 52–54°C (125–130°F). Baking times vary with thickness—cook until just opaque and flake easily.

Baste & finish

During the last 1–2 minutes of cooking, brush reserved marinade over fillets and dot with the optional butter. Return to oven or continue in skillet until butter melts and glaze is slightly set. Remove salmon from oven/pan and rest 2–3 minutes; temperature will rise a few degrees while resting.

Plate the salmon fillets skin-side down or as preferred. Spoon any pan juices over the fish. Garnish with whole basil leaves and additional lemon slices. Serve immediately.

Serving note: This recipe yields three fillets totaling about 577 g. Serve with a simple green salad, steamed vegetables, or a light pilaf and a lemon wedge on the side.