It was her husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon, says Marianne Bauman in Modesto, California. “We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner!”
- 2 salmon fillets (5 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter, melted
- 1 tablespoon minced fresh basil
- 1 tablespoon lemon juice
- Sprinkle salmon with salt and pepper. Place each fillet, skin side down, on a piece of heavy-duty foil (about 18 in. x 12 in.). In a small bowl, combine the butter, basil and lemon juice. Spoon 2 teaspoons over each fillet; seal foil tightly.
- Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon remaining butter mixture over salmon. Yield: 2 servings.
Originally published as Lemon Basil Salmon in Cooking for 2 Summer 2007, p45
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon Basil Salmon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review