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Everyday salmon, elevated

Glazed Salmon with Chili-Basil Sauce

40 minutes

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Glazed Salmon with Chili-Basil Sauce

Lime juice might be more common in the Vietnamese-inspired sauce that accompanies this salmon, but lemon juice reinforces the flavor of the lemon grass. If you can find Thai basil—it's sold in many Asian markets—by all means use it; it packs a stronger, more savory punch than Italian basil. You'll need a 12-inch oven-safe skillet for cooking the salmon. Serve with steamed or stir-fried greens and rice.

4

Servings

Tip

Don’t chop the basil until it's thoroughly dried or it will discolor almost instantly. When adding the fillets to the skillet, don't place them skin side down. Cooking them flesh side down for the entire time results in rich browning on the meat, which adds flavor and makes for nice presentation.

40 minutes

Reviews
Jan B.
August 8, 2022
Best Salmon He Ever Ate
That's what my husband just said when I served this tonight. The sauce is spicy and delicious.
Alisa T.
July 18, 2022
Delicious and easy
Like so many recipes in the book this recipe is featured in, it comes together as pictured, as you would expect it to taste and in the time listed. Will make again.
Jean R.

This was absolutely delicious! I couldn't find lemongrass in my little southern town, so made it without it! It was very tasty and even my picky eater husband liked it! I will find a way to use this sauce in other things, as it was full of flavor. So happy I found your site and am anxiously awaiting your cookbook! Not that you need them, but kudos to you and your team!

Thomas M.

Nice and tasty. I like that I can finish the salmon in the oven - I'm so over all of these many recipes that have you cook salmon on your stove and cleanup takes ages because of all of the spatter. I could not find lemongrass either so did without and it tasted good. I can see the sauce for pork or chicken, too, or just rice. Maybe shallots would be a decent substitute. The flavor would be a little different but shallots seem to do well with many dishes.

Deirdre C.

I like to serve this to guests. It’s been a big hit this summer when we would eat in the garden. I pair it with Swiss Chard and Coconut Rice.

Peter Chris S.

The sauce is delicious. I made this with steelhead instead of salmon, which was gilding the lily-- steelhead is so fantastic on its own that the sauce, while delicious, was really unnecessary. If I make this again, I'll definitely opt for salmon.


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