Grilled Salmon with Lemon Oil and Basil
Grilled Salmon with Lemon Oil and Basil is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4
Especially delicious served right off the grill, this salmon is drizzled with lemon oil, which is very fragrant and flavorful yet does not overpower the bold taste of the fish. Serve with couscous and grilled tomatoes, eggplant and peppers.
Ingredients:
- 4 salmon fillets, each 5 to 7 oz.
- Salt and freshly ground pepper, to taste
- Grapeseed oil for brushing
- 4 tsp. lemon-infused olive oil
- 8 fresh basil leaves, roughly chopped
Directions:
Prepare a hot fire in a grill or heat a stovetop grill pan over medium-high heat.
Season the salmon fillets with salt and pepper and brush with grapeseed oil. Place the fillets on the grill or in the grill pan and cook, turning once, until the fish is firm to the touch, 4 to 5 minutes per side.
Transfer the fillets to warmed plates. Drizzle each fillet with about 1 tsp. of the lemon oil and garnish with the basil. Serve immediately. Serves 4.
Season the salmon fillets with salt and pepper and brush with grapeseed oil. Place the fillets on the grill or in the grill pan and cook, turning once, until the fish is firm to the touch, 4 to 5 minutes per side.
Transfer the fillets to warmed plates. Drizzle each fillet with about 1 tsp. of the lemon oil and garnish with the basil. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
smag from
EXCELLENT!!
This is a huge hit with our family!! We have 2 boys 9 and 11 and they absolutely love it! Sometimes we will make the salmon, let it cool and serve over a bed of lettuce - GREAT!! We actually have neighbors that are willing to bring the salmon if I prepare the meal!! I follow the exact recipe. You won't be disappointed - no fishy taste etc.!
Date published: 2017-02-17
Rated 5 out of
5
by
Krimpas from
My family's favorite salmon recipe
My family loves this meal so much we have it a couple times a month! I like to serve it with orzo with lemon parsley butter, sauteed spinach, a tossed green salad with raspberries and crusty bread.
Date published: 2015-08-22