Broiled Salmon with Creamy Basil Sauce

This recipe puts me in a time machine!  I started making a version of this Broiled Salmon with Creamy Basil Sauce when I was 17 years old.  Back then, I poached the salmon. This was one of my go-to dishes for special occasions for at least 10 years.  As I was testing the recipe again to share it for this post, I realized that it would be faster, easier and make less mess to broil the salmon instead of poaching it.  Sure enough, I also like the flavor and texture better when it is broiled. Talk about a win!

The Creamy Basil Sauce is a MUST!

Broiled Salmon is good and all on its own, sure.  But this Creamy Basil Sauce knocks it out of the park.  I couldn’t keep my daughter and husband away from the platter the day I was taking pictures for this post.  They kept walking through the room asking if they could have more. I couldn’t have been happier since it was something super healthy that they were angling for.  The sauce is super easy to make too. Just put all of the ingredients into the blender and puree until smooth. Keep it in the fridge until you are ready to serve.

Broiling the Salmon

Just a little olive oil, salt and pepper on both sides of the salmon, then lay it out on a greased, foil lined baking sheet. And into the oven it goes! The most important thing to keep in mind when broiling the salmon is to move the oven rack to the highest position near the upper heating element.  Ideally you’d like it to be no more than 4 inches below it. The farther it is from the element, the longer it may take to cook and it may not brown at all if it is too low.  The fish cooks in 4-6 minutes unless it is very thick. In that case, it may take up to 8 minutes. Either way, that isn’t much time for it to get a nice crispy crust if it isn’t close to the top.  It will still taste great though! Just don’t leave it in too long because no one likes dried out, over-broiled fish! I have used this recipe to broil individual salmon steaks as well as a full filet with great success. See the pics below for how they both turn out.

On the Side

Broiled Salmon with Creamy Basil Sauce goes with just about anything.  I like to serve a huge filet for a crowd for holidays and special gatherings when I make Veggie Kugel, Greek Spinach Kugel or Ridonculous Mac and Cheese.  If you want to keep it light and fresh, Pesto Zoodles or Zoodles with Tomato Basil Sauce would be great with it. A side of white rice and Roasted Green Beans would also be quick and easy for a weeknight meal.

Broiled Salmon with Creamy Basil Sauce

Broiled Salmon with Creamy Basil Sauce can be on the table in about 15-20 minutes! Broiling creates a thin crispy crust on the moist, flaky salmon while the simple, blender-made Creamy Basil Sauce knocks it out of the park.

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3.50 from 16 votes

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Servings 8 servings

Calories

Ingredients

  

1x2x3x

For the Broiled Salmon

• 8 individual salmon steaks/filets (skinned and boned)
• 1 Tbsp olive oil
• salt and pepper to taste
• 3 lemons (cut into wedges for serving)

For the Creamy Basil Sauce

• ½ cup mayonnaise
• ½ cup sour cream
• 1 scallion
• ⅓ cup fresh basil leaves (well packed)
• ¼ cup fresh flat leaf parsley (5-7 full stems)
• salt and pepper to taste

Instructions

 

For the Broiled Salmon:

• Move oven rack to the highest level possible. Ideally less than 4 inches from the upper heating element. Preheat oven to high broil and wait about 5-10 minutes for it to thoroughly heat up the oven.
• Place the salmon filet flat on a greased foil lined baking sheet. Drizzle the salmon with olive oil and sprinkle with salt and pepper on both sides. Place in the oven on the top rack. Broil for 4-6 minutes. It is done when it is firm and flaky and there isn’t any pink in the middle.
• A very thick or large filet may take up to 8 minutes and a very thin filet could only take 4 minutes. The salmon steaks in my pics take 4 minutes while the full-sized 4 pound filet takes about 8 minutes, up to 10 if very thick.
• Remove from oven and serve right away with Creamy Basil Sauce and wedges of lemon.

For the Creamy Basil Sauce:

• Place all ingredients into a blender, smoothie maker or food processor. Blend until smooth and combined well. Chill in fridge until ready to serve with salmon.

Keyword allergy friendly, brunch, easy, gluten free, grain free, lemon, nut free, Passover, quick, Rosh Hashanah, sauce, sesame free, soy free, weeknight meal

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