Oh hey there!
I’ve told you guy before, one of my favorite kitchen challenges is trying to make meals that you can imagine jumped right off a restaurant menu. I think you could order this pan seared salmon off of any menu and be very happy with your choice!
The beauty of this dish is in using good quality ingredients and letting them shine. Garden fresh basil, good extra virgin olive oil, and fresh, wild salmon.
Mmmmm I love salmon. I could eat it every day. Plus, who doesn’t need more omega-3′s in their life??? My Aunt Kathy and Uncle Jack live in Alaska and fish for salmon all the time. Sometimes, when we’re really lucky, they bring some with them when they come to visit. It is the best. Enough to make a sun loving California girl consider moving up to the Last Frontier…buuut I think I’ll just stick to visits from Aunt Kathy and Uncle Jack! It’s not quite the same, but these days, you can find really good wild salmon at most grocery stores. Even though it is a bit pricier, I would encourage you to give it a try. Once you do, you won’t go back!
There are millions of ways to cook salmon, but for this recipe, I think pan searing is perfect. You want to get the pan super hot before pouring in some oil and placing down the salmon. This will get you a nice crispy crust on the salmon which is the perfect bed for the garlic basil oil to be drizzled on.
Speaking of the garlic basil oil…
It is literally just like it sounds! Garlic, basil, evoo. If you have the time, make it a few hours before you are going to serve it because as it sits the flavors really sink in and it just gets that much better.
Restaurant quality food at home, and all in under 20 minutes! Sounds pretty darn good to me! How ’bout you??
- 2 4-8 oz salmon fillets
- 1½ cups loosely packed basil leaves
- 1 large garlic clove
- ⅓ cup good extra virgin olive oil + 1 tablespoon
- salt & pepper
- To make the garlic basil oil: In a blender combine garlic, basil, evoo, and ½ teaspoon each salt & pepper. Blend until smooth. Set aside until ready to use.
- For the salmon: Heat a medium skillet over medium high heat for about five minutes. Add 1 tablespoon evoo and let heat 30-60 seconds. Season salmon fillets with salt and pepper and place in hot pan (you should hear a loud sizzle here!). Cook 4-5 minutes per side, until crispy crust forms and flesh is opaque.
- Remove salmon from pan and drizzle with garlic basil oil.