ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon with Basil Oil

Photo: Ngoc Minh Ngo
Prep time 15 mins
Yield Makes 4 servings


  • 4 6-ounce salmon fillets, skin removed
  • 1 teaspoon kosher salt
  • 2 cups fresh basil leaves
  • 1 cup extra-virgin olive oil
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 372
  • caloriesfromfat 60 %
  • fat 25 g
  • satfat 4 g
  • cholesterol 94 mg
  • sodium 251 mg
  • carbohydrate 1 g
  • fiber 0 g
  • sugars 0 g
  • protein 34 g

How to Make It

  1. Bring a large pot of water to a boil. Fill a bowl halfway with ice water.

    Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Cook, without turning, until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on the thickness; set aside.

    Meanwhile, add the basil to the pot and cook for 5 seconds. Using a slotted spoon, transfer the basil to the ice water. Drain and squeeze to remove any excess water. Place on a paper towel and pat dry. Place the basil, oil, pepper, and the remaining salt in a blender and puree until smooth. Transfer the salmon to individual plates and drizzle with some of the basil oil. (You can cover and refrigerate the remaining oil for up to 2 weeks.)

    Tip: You can also drizzle this aromatic oil on corn on the cob, grilled or broiled chicken, fresh mozzarella or Feta, boiled new potatoes, roasted vegetables, fried eggs, country-style bread, and vegetable or white bean soup.