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Lemon Basil Salmon

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Lemon Basil Salmon

I love seafood.  Seafood has a huge presence in my life.  My father hails from the east coast.  Growing up with tales of catching lobster, crabs and endless fish meant I ate a lot of seafood.  I always loved going to Cape Breton and eating freshly caught salmon and a big bowl of mussels.  Seafood needs very little to flavour it.
Salt & pepper and garlic work beautifully to flavour this morsel from the sea.

I wanted to try something different with my salmon dinner.  I found a recipe on Canadian Living that appealed to me.  Basil Salmon was the name, and basil was the twist.  I’ve never put basil on my seafood and I liked the change.

Lemon Basil Salmon Ingredients

  • 1 salmon fillet
  • 1/2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 cloves of garlic, minced
  • 1 tbsp chopped fresh basil (1 tsp dried basil)
  • Dash of salt
  • Lemon juice for serving

How to make Lemon Basil Salmon

In a small bowl, whisk together olive oil, lemon juice, mustard, garlic and basil. Lay the salmon in a dish and spread the mixture over the salmon. Cover and marinate in refrigerator for 1 hour.

Take the salmon out and sprinkle salt on both sides.

Place the salmon in a pan and cook over low heat. Cover and cook for about 15-20 minutes or until salmon is opaque and flakes easily when tested with fork. Flipping once.

When serving, sprinkle some additional lemon juice over the fish.

More fish recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Lemon Basil Salmon Recipe

Yield: 1 serving

Lemon Basil Salmon

Lemon Basil Salmon

Ingredients

  • 1 salmon fillet
  • 1/2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 cloves of garlic, minced
  • 1 tbsp chopped fresh basil (1 tsp dried basil)
  • Dash of salt
  • Lemon juice for serving

Instructions

  1. In a small bowl, whisk together olive oil, lemon juice, mustard, garlic and basil. Lay the salmon in a dish and spread the mixture over the salmon. Cover and marinate in refrigerator for 1 hour.
  2. Take the salmon out and sprinkle salt on both sides.
  3. Place the salmon in a pan and cook over low heat. Cover and cook for about 15-20 minutes or until salmon is opaque and flakes easily when tested with fork. Flipping once.
  4. When serving, sprinkle some additional lemon juice over the fish.

Notes

Adapted from Canadian Livings recipe Basil Salmon.

https://www.canadianliving.com/food/basil_salmon.php

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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