Lemon Basil Salmon Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. If fillets are thick, make 1/2-inch deep slashes across the top to help marinade penetrate. Place fillets in a shallow dish or a large zip-top bag.

Make the lemon-basil marinade

In a small bowl whisk together fresh lemon juice, lemon zest, extra-virgin olive oil, minced garlic, Dijon mustard, honey, kosher salt, and freshly ground black pepper until emulsified. Stir in the finely chopped basil.

Marinate

Pour half of the marinade over the salmon, reserving the other half for basting and finishing. Turn the fillets to coat evenly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate longer than 1 hour to avoid 'cooking' the fish with acid.

Preheat and prepare pan or grill

Preheat oven to 400°F (200°C) if baking, or heat a large ovenproof skillet or grill over medium-high heat if searing then finishing in the oven. If using a skillet, add 1 tablespoon olive oil and heat until shimmering. If grilling, oil the grates lightly.

Sear the salmon

Remove salmon from marinade and let excess drip off. Place fillets skin-side down (if skin-on) in the hot skillet or on the grill. Sear without moving for 3–4 minutes until the skin is crisp and edges are opaque. If using a skillet and desired, add 1 tablespoon butter to baste during the last minute for added richness.

Finish cooking

If fillets are thick, transfer the skillet to the preheated oven and roast for 5–7 minutes, or continue cooking on the grill with the lid closed until salmon reaches an internal temperature of 125–130°F (52–55°C) for medium-rare to medium, or longer for well done. Total cook time will be about 8–12 minutes depending on thickness.

Baste with reserved marinade

During the last 1–2 minutes of cooking, brush the reserved marinade over the fillets (do not use raw marinade that has been in contact with raw fish for an extended time; use only the reserved portion set aside before marinating). This adds fresh lemon-basil flavor and a glossy finish.

Rest and garnish

Transfer salmon to a plate and let rest 2–3 minutes. Top with torn basil leaves and serve with lemon slices alongside. Taste and add more salt or pepper if needed.