Unlock the magic of fresh basil with these 33 savory salmon recipes! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, basil’s aromatic sweetness perfectly complements rich, flaky salmon. From grilled delights to creamy pastas, we’ve gathered inspiring dishes that will become instant favorites in your kitchen. Get ready to discover your new go-to salmon recipe!
Grilled Salmon with Basil Pesto
Sizzling hot take: grilled salmon with basil pesto is about to become your weeknight hero. Skip the complicated recipes—this one delivers restaurant-quality flavor in under 30 minutes. Seriously, your taste buds will thank you later.
Ingredients
– 4 salmon fillets (6 oz each, skin-on for extra crispiness)
– 1 cup fresh basil leaves (packed tight—I grab extra from my windowsill herb garden)
– 1/2 cup extra virgin olive oil (my go-to for that fruity kick)
– 1/3 cup grated Parmesan cheese (the real stuff, not the shaky can)
– 1/4 cup pine nuts (toasted first for maximum nutty flavor)
– 2 garlic cloves (fresh only—none of that jarred business)
– 1 tbsp lemon juice (squeezed right before using)
– 1/2 tsp salt (kosher salt distributes better)
– 1/4 tsp black pepper (freshly cracked, always)
Instructions
1. Preheat your grill to 400°F—medium-high heat gives that perfect sear without burning.
2. Combine basil, olive oil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper in a food processor.
3. Pulse the mixture for 30 seconds until smooth, scraping down the sides once halfway through.
4. Pat salmon fillets completely dry with paper towels—this prevents sticking and ensures crispy skin.
5. Brush both sides of each fillet lightly with 1 tablespoon of the pesto mixture.
6. Place salmon skin-side down on the preheated grill grates.
7. Close the grill lid and cook for 6 minutes—don’t peek, as this maintains consistent temperature.
8. Flip the salmon carefully using a wide spatula to keep the fillets intact.
9. Grill for another 4-5 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
10. Remove salmon from grill and let rest for 2 minutes—this allows juices to redistribute.
11. Top each fillet with remaining pesto just before serving.
Restaurant-worthy doesn’t begin to describe this dish—the salmon stays incredibly moist while the pesto adds that fresh, garlicky punch. Try serving it over zucchini noodles for a low-carb twist, or slice it cold over a salad tomorrow. That crispy skin against the creamy pesto? Pure texture heaven.
Basil-Lemon Baked Salmon
Ready to transform basic salmon into a showstopper? Roast this basil-lemon beauty in just 20 minutes. Your kitchen will smell like a fancy bistro, guaranteed.
Ingredients
– 1.5 lbs salmon filet (skin-on for extra crispiness)
– 3 tbsp extra virgin olive oil (my go-to for richness)
– 1/4 cup fresh basil leaves (packed tight—don’t be shy!)
– 2 lemons (one sliced thin, one juiced—trust me on this)
– 3 garlic cloves (freshly minced beats jarred every time)
– 1 tsp kosher salt (flaky texture makes all the difference)
– 1/2 tsp black pepper (freshly cracked, please)
Instructions
1. Preheat your oven to 400°F—use an oven thermometer for accuracy.
2. Pat the salmon filet completely dry with paper towels (crispy skin starts here).
3. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
4. Brush the oil mixture evenly over the entire surface of the salmon.
5. Arrange thin lemon slices and fresh basil leaves across the top of the filet.
6. Place the salmon skin-side down on a parchment-lined baking sheet.
7. Bake at 400°F for 12–15 minutes until the internal temperature reaches 125°F.
8. Switch your oven to broil and cook for 2–3 more minutes until the edges are golden.
9. Let the salmon rest for 5 minutes before slicing—this keeps it juicy.
Amazingly flaky and bursting with bright, herby flavor. Serve it over quinoa for a healthy bowl, or flake it into tacos with avocado crema. The lemon-basil combo makes even weeknights feel special.
Pan-Seared Salmon with Basil Cream Sauce
Haven’t found a salmon recipe that actually wows your dinner guests? This pan-seared beauty with basil cream sauce will change everything—crispy skin, creamy herb sauce, restaurant-quality results in under 30 minutes.
Ingredients
– 4 (6 oz) salmon fillets, skin-on (I always pat them super dry for that perfect sear)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 cup heavy cream (don’t skimp—this makes the sauce luxurious)
– 1/2 cup fresh basil leaves, packed (tear them right before using for maximum fragrance)
– 2 garlic cloves, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1/4 cup grated Parmesan cheese (the real stuff, not the green can)
– 1 tbsp lemon juice (freshly squeezed brightens the whole dish)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked adds subtle heat)
Instructions
1. Pat salmon fillets completely dry with paper towels on both sides.
2. Season salmon evenly with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place salmon skin-side down in the hot skillet—you should hear an immediate sizzle.
5. Cook salmon undisturbed for 6 minutes until skin is crispy and golden.
6. Flip salmon carefully using a thin spatula to cook flesh-side down.
7. Cook for 3 more minutes until internal temperature reaches 125°F for medium-rare.
8. Transfer salmon to a plate and reduce heat to medium.
9. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
10. Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
11. Simmer cream for 2 minutes until slightly thickened.
12. Stir in Parmesan cheese until fully melted and incorporated.
13. Tear fresh basil leaves directly into the sauce.
14. Squeeze in fresh lemon juice and stir to combine.
15. Return salmon to the skillet, spooning sauce over the top.
16. Heat for 1 minute to warm through before serving.
Nothing beats that crackle of crispy salmon skin giving way to buttery-soft flesh. The basil cream sauce clings beautifully—herby, garlicky, with just enough lemon zing to cut through the richness. Serve this over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce.
Basil-Infused Salmon Burgers
Unleash your inner chef with these basil-infused salmon burgers that’ll make you forget beef ever existed. They’re flaky, herby, and ready in under 30 minutes—perfect for that weeknight dinner glow-up you’ve been craving.
Ingredients
– 1 lb fresh salmon fillets, skin removed (I always ask the fish counter to do this for me)
– 1/4 cup fresh basil leaves, packed tight for maximum flavor
– 1/4 cup panko breadcrumbs, the secret to that perfect crispy crust
– 1 large egg, lightly beaten (room temp binds everything better)
– 2 tbsp mayonnaise, my go-to for keeping the burgers juicy
– 1 tbsp Dijon mustard, for that tangy kick
– 1/2 tsp garlic powder, because fresh garlic can burn too easily
– 1/2 tsp salt, don’t be shy with it
– 1/4 tsp black pepper, freshly ground if you’ve got it
– 2 tbsp olive oil, for that golden sear
Instructions
1. Cut salmon into 1-inch chunks and pulse in food processor 4-5 times until coarsely ground—don’t overprocess or you’ll get mush.
2. Transfer salmon to medium bowl and add basil, panko, egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
3. Gently mix with fork until just combined—overmixing makes tough burgers.
4. Divide mixture into 4 equal portions and shape into 3/4-inch thick patties.
5. Place patties on plate and refrigerate for 15 minutes—this prevents falling apart during cooking.
6. Heat olive oil in large skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully place patties in hot skillet and cook for 4 minutes until golden brown crust forms.
8. Flip burgers and cook another 4 minutes until internal temperature reaches 145°F.
9. Remove from skillet and let rest 2 minutes before serving.
Here’s the magic: that crispy panko crust gives way to tender, flaky salmon bursting with fresh basil. Serve them on toasted brioche buns with avocado slices or chop one over a bed of greens for the ultimate salmon burger salad.
Salmon Basil Stir-Fry with Vegetables
Lose the takeout menu—this salmon basil stir-fry comes together faster than your delivery driver. Loaded with crisp veggies and flaky fish, it’s the weeknight hero you’ve been scrolling for. Seriously, your skillet’s about to become your new favorite food app.
Ingredients
– 1 lb salmon fillet, skin removed and cut into 1-inch cubes (fresh, not frozen, makes all the difference)
– 2 tbsp olive oil (extra virgin is my weekday MVP)
– 1 red bell pepper, thinly sliced (adds sweet crunch)
– 1 cup broccoli florets (small pieces cook evenly)
– 2 cloves garlic, minced (don’t skimp—this is the flavor base)
– 1/4 cup low-sodium soy sauce (I keep this stocked for balanced saltiness)
– 1 tbsp honey (a touch of sweetness to balance the soy)
– 1/2 cup fresh basil leaves, torn (stir in last for maximum aroma)
– 1 tsp red pepper flakes (my pantry staple for gentle heat)
Instructions
1. Pat salmon cubes dry with paper towels—this helps them sear, not steam.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add salmon cubes in a single layer and cook for 2 minutes per side until golden but not fully cooked through.
4. Transfer salmon to a clean plate using tongs.
5. Add bell pepper and broccoli to the same skillet and stir-fry for 3 minutes until slightly softened.
6. Stir in minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
7. Pour in soy sauce and honey, scraping up any browned bits from the pan bottom.
8. Return salmon to the skillet and gently toss to coat, cooking for 1 more minute until salmon flakes easily.
9. Remove skillet from heat and fold in torn basil leaves until just wilted.
Use a wide, shallow bowl to show off those vibrant colors—the tender salmon flakes against the crisp-tender veggies are pure texture heaven. Umami from the soy and honey caramelizes into each bite, while fresh basil lifts everything with its peppery sweetness. Try it over quinoa or tucked into lettuce cups for a low-carb twist that still feels indulgent.
Basil-Butter Baked Salmon Fillets
Whip up the most flavorful salmon dinner that practically cooks itself. This basil-butter baked method creates restaurant-quality results with minimal effort—perfect for busy weeknights when you want something impressive without the stress. Your kitchen will smell incredible in under 30 minutes.
Ingredients
– 4 (6-ounce) salmon fillets, skin-on for extra flavor and moisture
– 1/2 cup unsalted butter, softened (I always use European-style for richer flavor)
– 1/4 cup fresh basil leaves, packed tight—don’t skimp on the fresh herbs
– 2 garlic cloves, minced (fresh only, the jarred stuff just doesn’t compare)
– 1 lemon, zested and juiced separately
– 1 teaspoon kosher salt, my preferred choice for even seasoning
– 1/2 teaspoon black pepper, freshly ground for maximum aroma
– 1 tablespoon olive oil, extra virgin is my kitchen staple
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the salmon fillets completely dry with paper towels—this ensures crispy edges.
3. Combine softened butter, basil, garlic, lemon zest, salt, and pepper in a small bowl.
4. Mix the butter mixture vigorously until fully incorporated and slightly fluffy.
5. Rub olive oil evenly over the bottom of a 9×13-inch baking dish.
6. Arrange salmon fillets skin-side down in the prepared baking dish.
7. Spread the basil-butter mixture thickly over the top of each salmon fillet.
8. Squeeze fresh lemon juice evenly over all the fillets.
9. Bake at 400°F for 12-15 minutes until the salmon flakes easily with a fork.
10. Check for doneness by inserting a fork—the flesh should separate into large flakes.
11. Remove from oven and let rest for 3 minutes before serving.
Serve this immediately while the butter is still bubbling. The salmon stays incredibly moist with crispy herb-crusted edges that melt in your mouth. Try it over creamy polenta or with roasted asparagus for a complete meal that feels fancy but comes together effortlessly.
Salmon and Basil Pasta
Nailing that restaurant-quality pasta at home just got easier. This salmon and basil combo brings fresh flavors together in under 30 minutes—perfect for busy weeknights when you want something impressive without the fuss.
Ingredients
– 12 oz salmon fillets, skin removed (I prefer wild-caught for that richer flavor)
– 8 oz linguine pasta (the ridges hold the sauce beautifully)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 1/4 cup fresh basil leaves, chopped (don’t skimp—this is the star)
– 1/4 cup heavy cream (room temp blends smoother)
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– 1/2 lemon, juiced (freshly squeezed brightens everything up)
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat salmon dry with paper towels and season both sides with salt and black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Place salmon in the skillet and cook for 4–5 minutes per side until flaky and lightly browned.
6. Remove salmon from skillet and flake into large chunks using a fork.
7. Reduce skillet heat to medium and add remaining 2 tbsp olive oil.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Stir in red pepper flakes and cook for 30 seconds to release their oils.
10. Pour in heavy cream and simmer for 2 minutes until slightly thickened.
11. Add flaked salmon, chopped basil, and lemon juice to the skillet, gently folding to combine.
12. Drain cooked linguine, reserving 1/4 cup pasta water.
13. Add linguine to the skillet along with 2 tbsp reserved pasta water, tossing to coat evenly.
14. Cook for 1 more minute until the sauce clings to the pasta. Velvety cream coats each strand while flaky salmon adds substance. Serve immediately with extra basil scattered on top—it’s also fantastic with a crisp green salad on the side.
Honey Basil Glazed Salmon
Whip up this honey basil glazed salmon in under 30 minutes—perfect for busy weeknights when you want something fancy without the fuss. Watch that sweet-savory glaze caramelize into pure deliciousness.
Ingredients
– 4 salmon fillets (6 oz each, skin-on for extra crispiness)
– 1/4 cup honey (local raw honey adds amazing flavor)
– 1/4 cup fresh basil leaves, chopped (packed—don’t be shy!)
– 3 tbsp soy sauce (I always use low-sodium to control saltiness)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 2 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 1 tbsp lemon juice (squeeze it fresh right before using)
– 1/2 tsp black pepper (freshly cracked for maximum aroma)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels—this ensures crispy skin.
3. Whisk together honey, chopped basil, soy sauce, minced garlic, lemon juice, and black pepper in a small bowl.
4. Brush both sides of each salmon fillet generously with the honey-basil glaze.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Place salmon skin-side down in the hot skillet and sear for 3 minutes without moving.
7. Flip salmon carefully using a thin spatula and immediately transfer skillet to the preheated oven.
8. Bake for 8-10 minutes until salmon flakes easily with a fork but remains moist.
9. Brush with remaining glaze during the last 2 minutes of baking for extra shine.
10. Let salmon rest for 3 minutes before serving—this keeps all the juices locked in.
Enjoy that perfect flaky texture with crispy-edged glaze. The honey caramelizes into a sticky-sweet crust while basil keeps it fresh and vibrant. Serve over coconut rice or chop into a grain bowl for next-level leftovers.
Crispy Basil Crusted Salmon
Nailing restaurant-quality salmon at home just got easier. This crispy basil crust delivers maximum flavor with minimal effort—perfect for busy weeknights when you want something impressive fast.
Ingredients
– 4 salmon fillets (6 oz each, skin-on for extra crispiness) – 1 cup fresh basil leaves (packed tight—I grab the biggest bunch at the market) – 1/2 cup panko breadcrumbs (Japanese-style for that light, airy crunch) – 1/4 cup grated Parmesan cheese (the real stuff, not the shaker bottle) – 2 tbsp extra virgin olive oil (my go-to for high-heat searing) – 2 garlic cloves (freshly minced—jarred just doesn’t hit the same) – 1 lemon (zest and juice, organic if possible) – 1/2 tsp salt (I use fine sea salt for even distribution) – 1/4 tsp black pepper (freshly cracked for better flavor)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Pat the salmon fillets completely dry with paper towels—this ensures the crust sticks perfectly. 3. In a food processor, combine basil, panko, Parmesan, garlic, lemon zest, salt, and pepper. 4. Pulse the mixture 5-7 times until the basil is finely chopped but not pureed. 5. Drizzle olive oil into the processor while pulsing briefly to create a crumbly texture. 6. Brush the top of each salmon fillet with lemon juice to help the crust adhere. 7. Press the basil mixture firmly onto each fillet, creating an even 1/4-inch layer. 8. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot. 9. Place salmon crust-side down in the dry skillet and sear for 2 minutes to crisp the coating. 10. Flip the fillets carefully using a thin spatula to keep the crust intact. 11. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the internal temperature reaches 125°F. 12. Remove from oven and let rest 3 minutes—the residual heat will bring it to 145°F. Buttery, flaky salmon meets that herbaceous crunch in every bite. Serve it over lemony quinoa or chop it into a grain bowl with roasted veggies for next-level leftovers.
Salmon Basil Risotto
Fancy restaurant vibes at home? This salmon basil risotto delivers creamy comfort with zero fuss. Pan-seared salmon meets aromatic basil-infused rice in under 30 minutes—your new weeknight hero is here.
Ingredients
- 1 lb fresh salmon fillets, skin-on for extra crispiness
- 1 ½ cups Arborio rice, the non-negotiable risotto star
- 4 cups chicken broth, kept warm on a back burner
- ½ cup dry white wine, something you’d actually drink
- 1 cup freshly grated Parmesan, because pre-shredded just won’t do
- ¼ cup fresh basil leaves, torn right before using
- 3 tbsp extra virgin olive oil, my go-to for richness
- 1 small yellow onion, finely diced—no big chunks!
- 2 cloves garlic, minced (fresh only, please)
- Salt and black pepper, measured with confidence
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- Season salmon fillets with salt and pepper on both sides.
- Sear salmon skin-side down for 4 minutes until skin is golden and crisp.
- Flip salmon and cook for 3 more minutes until internal temperature reaches 145°F—use a thermometer for perfect doneness.
- Transfer salmon to a plate and let rest; it’ll stay juicy this way.
- In the same skillet, add remaining 1 tbsp olive oil and sauté diced onion for 3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
- Stir in Arborio rice and toast for 2 minutes, coating each grain in oil.
- Pour in white wine and simmer until fully absorbed, about 2 minutes.
- Add 1 cup warm chicken broth, stirring constantly until liquid is absorbed.
- Repeat adding broth 1 cup at a time, stirring continuously—this releases the starch for creaminess.
- After 20 minutes, test rice for doneness; it should be al dente with a slight bite.
- Remove skillet from heat and stir in grated Parmesan until melted and creamy.
- Flake rested salmon into large chunks and gently fold into risotto.
- Mix in torn basil leaves just before serving to keep them vibrant.
Perfectly creamy risotto hugs each salmon flake, while fresh basil cuts through the richness. Serve it straight from the skillet with extra Parmesan snowed on top—ideal for impressing last-minute guests or treating yourself solo.
Roasted Salmon with Basil and Tomato Relish
Nailing restaurant-quality salmon at home just got easier. This roasted version with fresh basil-tomato relish delivers vibrant flavor in under 30 minutes—perfect for busy weeknights when you want something impressive but effortless.
Ingredients
– 1.5 lbs salmon fillet, skin-on (I always ask for center-cut—more even cooking)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp kosher salt (larger flakes distribute better than table salt)
– ½ tsp black pepper, freshly ground
– 2 cups cherry tomatoes, halved (the sweeter, the better—I grab Campari tomatoes when they’re ripe)
– ¼ cup fresh basil leaves, thinly sliced (don’t sub dried—the fresh herb makes the relish pop)
– 1 tbsp red wine vinegar (adds a tangy kick that balances the richness)
– 1 small shallot, finely minced (milder than red onion, so it won’t overpower)
Instructions
1. Preheat your oven to 425°F—this high heat ensures crispy edges and tender flesh.
2. Pat the salmon fillet completely dry with paper towels (this helps the skin get extra crisp).
3. Brush the salmon evenly with 1 tablespoon of olive oil.
4. Sprinkle the salt and black pepper evenly over both sides of the salmon.
5. Place the salmon skin-side down on a parchment-lined baking sheet.
6. Roast the salmon in the preheated oven for 12–14 minutes, until the internal temperature reaches 125°F for medium-rare.
7. While the salmon roasts, combine the halved cherry tomatoes, sliced basil, minced shallot, red wine vinegar, and remaining 1 tablespoon of olive oil in a medium bowl.
8. Gently toss the tomato relish mixture until everything is well coated.
9. Let the relish sit at room temperature while the salmon finishes cooking—this allows the flavors to meld.
10. Remove the salmon from the oven when it flakes easily with a fork but remains moist in the center.
11. Spoon the basil and tomato relish generously over the hot salmon right before serving.
Unbelievably tender salmon flakes apart at the touch of a fork, while the bright, acidic relish cuts through the richness. Serve it over lemony quinoa or alongside crispy roasted potatoes—the juicy tomatoes and fresh basil make every bite feel like summer, even on a hectic Tuesday.
Creamy Basil and Salmon Chowder
You need this creamy basil and salmon chowder in your life. Yep, it’s the ultimate comfort food upgrade—silky, herby, and packed with flaky salmon that’ll make your taste buds dance. Trust me, one bowl and you’ll be hooked.
Ingredients
– 1 lb skinless salmon fillets, cut into 1-inch chunks (I prefer wild-caught for that richer flavor)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 medium yellow onion, finely diced (a sharp knife makes this quick!)
– 2 cloves garlic, minced (fresh is best—no jarred stuff here)
– 2 medium potatoes, peeled and cubed into ½-inch pieces
– 4 cups chicken broth, low-sodium so you control the salt
– 1 cup heavy cream, because richness is key
– ½ cup fresh basil leaves, chopped (pack it in for that vibrant green)
– 1 tsp smoked paprika, for a subtle smoky kick
– Salt and black pepper, to season as you go
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 4–5 minutes, stirring often, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Tip: Sautéing the onion and garlic slowly builds a flavor base without burning.
5. Add the cubed potatoes and 4 cups chicken broth to the pot.
6. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
7. Gently place the salmon chunks into the broth and cook for 5–6 minutes until opaque and flaky.
8. Tip: Avoid stirring too much here to keep the salmon intact.
9. Pour in 1 cup heavy cream and 1 tsp smoked paprika, stirring gently to combine.
10. Simmer for 3–4 minutes until slightly thickened—do not boil.
11. Stir in the chopped basil and season with salt and black pepper.
12. Tip: Add the basil last to preserve its fresh, bright color and aroma.
13. Remove from heat and let sit for 2 minutes before serving.
Oh, the texture is pure bliss—creamy broth hugging tender potatoes and flaky salmon. That basil adds a fresh pop that cuts through the richness. Serve it with crusty bread for dipping, or top with extra basil for a gorgeous finish.
Salmon Basil Salad with Avocado
Whip up this vibrant salmon basil salad when you need a fresh, protein-packed meal that comes together in minutes. We’re searing flaky salmon over crisp greens and creamy avocado for that perfect texture contrast everyone craves. This is your new go-to lunch that actually satisfies.
Ingredients
– 2 salmon fillets (about 6 oz each, skin-on for extra crispiness)
– 4 cups mixed greens (I grab the spring mix for color variety)
– 1 large avocado (perfectly ripe when it yields to gentle pressure)
– 1/4 cup fresh basil leaves (tear them right before using for maximum aroma)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp lemon juice (freshly squeezed beats bottled every time)
– 1/2 tsp sea salt (I prefer the coarse grind for texture)
– 1/4 tsp black pepper (freshly cracked makes all the difference)
Instructions
1. Pat salmon fillets completely dry with paper towels to ensure a proper sear.
2. Season both sides of salmon evenly with sea salt and black pepper.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat until it shimmers.
4. Place salmon skin-side down in the hot skillet and press gently for 30 seconds to prevent curling.
5. Cook salmon for 4-5 minutes until skin is crispy and golden brown.
6. Flip salmon carefully using a thin spatula and cook for 2-3 more minutes until internal temperature reaches 145°F.
7. Transfer salmon to a cutting board and let rest for 3 minutes to redistribute juices.
8. While salmon rests, arrange mixed greens evenly across two serving plates.
9. Slice avocado in half, remove pit, and scoop flesh onto greens using a spoon.
10. Tear fresh basil leaves by hand directly over the salad for optimal fragrance.
11. Drizzle remaining 1 tablespoon olive oil and lemon juice evenly over the greens.
12. Flake rested salmon into large chunks using two forks, discarding the skin if preferred.
13. Arrange salmon pieces over the dressed salad composition.
Unbelievably fresh and satisfying, the buttery salmon flakes melt into crisp greens while creamy avocado chunks provide cool contrast. Serve this immediately with crusty bread to soak up the lemon-olive oil dressing pooling at the bottom of the bowl—it’s the best part.
Basil Herb Crusted Salmon Steaks
Sear this basil-crusted salmon into your weekly rotation—it’s flaky, herby, and ready in under 20 minutes. Skip the boring baked fish and get that golden crust that cracks with every bite. Trust me, this is the dinner upgrade your TikTok feed has been hiding.
Ingredients
– 2 salmon steaks (about 6 oz each, skin-on for extra crispiness)
– 1/2 cup fresh basil leaves (packed—don’t be shy!)
– 1/4 cup panko breadcrumbs (my secret for maximum crunch)
– 2 tbsp extra virgin olive oil (the good stuff—it makes a difference)
– 1 tbsp Dijon mustard (adds a tangy kick that balances the herbs)
– 1 garlic clove (freshly minced, none of that jarred nonsense)
– 1/2 tsp lemon zest (brightens up the whole dish)
– 1/4 tsp black pepper (freshly ground, please)
– 1/4 tsp salt (I use sea salt for a clean finish)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon steaks completely dry with paper towels—this ensures a crisp crust.
3. In a food processor, combine basil, panko, olive oil, Dijon mustard, garlic, lemon zest, black pepper, and salt.
4. Pulse the mixture for 15 seconds until it forms a coarse, green-flecked paste.
5. Spread the basil mixture evenly over the top of each salmon steak, pressing gently to adhere.
6. Place the salmon on the prepared baking sheet, crust-side up.
7. Bake for 12–14 minutes, until the crust is golden and the salmon flakes easily with a fork.
8. Let the salmon rest for 2 minutes before serving—this keeps it juicy.
Every bite delivers buttery salmon with a herb-packed crunch that’s downright addictive. Serve it over lemony quinoa or alongside roasted asparagus for a meal that feels fancy without the fuss.
Conclusion
Zesty, versatile, and utterly delicious—this collection of 33 salmon recipes with fresh basil proves there’s always a new way to enjoy this healthy favorite. We hope you find inspiration here! Try one (or a few!), leave a comment with your top pick, and don’t forget to share your cooking adventures by pinning this article on Pinterest. Happy cooking!
