4 servings (serving size: 1 fillet, 1/2 cup cucumber salad, and 1 tablespoon dressing)

When the Cooking Light Test Kitchens made this restaurant favorite, we discovered that the fish absorbed just 2 tablespoons of the oil. To ensure even cooking, have the fishmonger prepare similarly shaped fillets, and make sure the oil's temperature returns to and stays at 150° after the fish is added.

How to Make It

Step 1

To prepare salmon, clip a kitchen thermometer onto side of a 10-inch skillet. Add oil, basil leaves, lemon slices, and garlic to pan; heat to 150°. Add fish to oil; cook for 12 minutes or until desired degree of doneness. Remove fish from oil; place on paper towels to drain. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 2

Toss cucumber with 1/8 teaspoon salt and 1/8 teaspoon pepper; set aside.

Step 3

Combine juice, chopped basil, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; drizzle over fish. Serve with cucumber salad. Garnish with basil leaves, if desired.

Ratings & Reviews

coyote36's Review

June 12, 2009
I'm not the biggest salmon fan, but this was really tasty. Cucumbers & vinegar go hand-in-hand for me. I'd opt for a seasoned rice vinegar with this one.

John23451's Review

May 03, 2009