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Pan-Seared Salmon with Basil-Oil Vinaigrette

Quick & Easy Salmon - tastes the best

Total time
30 mins

Recipe by:

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

INGREDIENTS - 4 servings
  • 1 12 lb salmon fillet(s), skin-on
  • sea salt
  • black pepper freshly ground
  • 2 Tablespoons olive oil
  • 4 Tablespoons basil oil
  • 1 Tablespoon mustard
  • 12 Cup fresh basil leaves only, plus a couple of leaves for garnish
  • 2 Tablespoons balsamic vinegar can substitute by any white wine / white balsamic vinegar
  • Cut the salmon into 4 or 5 even-size filets and sprinkle with salt and pepper.
  • In a large nonstick pan, over medium-high heat, heat the olive oil. Place the salmon skin-side up and sear the bottom until golden, about 4 minutes.
  • Carefully turn the filets and sear the skin side for about 4 minutes longer. Turn the heat to low, cover the pan, and cook until just opaque throughout, about 10 minutes depending on the thickness of the fish.
  • Meanwhile, in the bowl of a mini-food processor, combine the basil oil, vinegar, mustard, basil leaves, and salt and pepper to taste.
  • Process until emulsified. Serve the salmon, with the vinaigrette spooned generously on top.
  • Serve with grilled asparagus or another accompaniment.

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