Salmon are one of those fish that seems to please most people, whether you sear it in a pan, roast it in the oven, or grill it on the barbecue. It’s a fairly easy fish to cook with room for error because of its fatty content, making it much harder to dry out, or fall apart in the cooking process. Fresh herbs always seem to brighten up a seafood meal, and make it a bit more deliciously fun.
I make fish often in my house and salmon is the meal I like to prepare most, especially in the summer months when it’s freshly caught. In this recipe, I decided to crisp fresh basil in the pan, before I cooked the fish, and it turned a deep green, and removed most of its hydration. It was a simple process in a sauté pan, and the results were quite delicious. The basil turned dark and wispy looking, and tasted quite earthy. When I topped the sweet seared salmon with these delicate leaves, the contrasting flavors were fantastic together.
There nothing like an easy meal that tastes divine and this salmon can be made in under 15 minutes and on the table in no time. I paired my fish with some mixed greens to keep it light and fresh on a hot summer night.
2-4 salmon fillets, about 6 ounces each
2 cups fresh basil leaves + more for garnish
salt & pepper
vegetable oil, I like grapeseed
- Salt and pepper salmon fillets on both sides, set aside. In a large sauté pan over medium high heat, add 2 teaspoons oil. After 2 minutes add fresh basil leaves. Cook until dark and crisp, about 3 minutes, turning over so all sides get crisp. Remove basil from pan and set aside.
- Add 1 teaspoon of oil to pan and place salmon flesh side down and sear for 3 minutes. Flip over and place a lid on pan for 2 minutes. Remove lid and turn heat to low. Continue to cook for 4-6 minutes, depending upon how you enjoy the internal temperature of your salmon.
- Remove salmon and place on plates. Top with crispy basil and fresh basil, if desired. Enjoy!