With its bright and aromatic notes, this Lemon Basil Salmon captures the essence of a perfect pairing—citrus and herbs. Featuring the vibrant, garden-fresh flavor of Bowery basil, this dish beautifully complements tender salmon with a zesty glaze. It’s one of my favorite salmon recipes I’ve developed yet, showcasing how simple ingredients can come together to create a refined, yet comforting experience. Each bite offers a sublime fusion of flavors, turning an ordinary meal into a delightful celebration.
10 Bowery Basil leaves
2 1/2 pounds baby salmon, skin on, 1-inch-wide slices
3 tablespoons olive oil
6 tablespoons lemon juice
3 tablespoons silan
zest of 1 lemon
salt, for seasoning
pepper, for seasoning
Season the fish with salt and pepper.
Using a sharp knife slice the fish down the center without piercing through the skin, fold the fish open to achieve the beautiful shape you see in the photo.
Add the olive oil to a large non-stick frying pan. (Must be non-stick.)
Sear the fish for two minutes per side then gently remove it and set it aside.
Add the lemon juice , lemon zest, and silan to the pan with the remaining olive oil and whisk it together.
Bring to a boil, then add the basil, lower to a simmer, and cook for five minutes.
Pour the sauce over the salmon.
Recipe by (me) Yocheved Shvarzblat
Sponsored by Bowery
Featured on Kosher.com
Photo by Sruly Fryde
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