Glazed Salmon with Chili-Basil Sauce | Christopher Kimball’s Milk Street

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Everyday salmon, elevated

Glazed Salmon with Chili-Basil Sauce

40 minutes

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

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