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Lemon Basil Salmon

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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.


Yield: 1 serving

Serving Size: 1 fillet


  • 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


  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.


Adapted from Canadian Livings recipe Basil Salmon.


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