Roast salmon with basil and anchovy sauce
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Salmon 4 boneless portions 750 g
- Garlic 6 g
- Butter softened 30 g
- Lemon 45 g juice and 2 g zest 47 g
- Dill 4 g
- Basil 15 g cooking and 5 g finishing 20 g
- Spring Onion 150 g
- Fish stock 200 ml
- Anchovies oil-packed, drained 10 g
- Cream 150 ml
- Extra virgin olive oil 20 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt allow for stock and anchovies 1 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Hand blender
Blend smooth sauces and purées just the way you like them.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Chop the spring onion and soften with the oil in a saucepan over a low heat for 7–8 minutes. Add 15 g chopped basil, the fish stock and chopped anchovies. Pour in the cream and simmer gently for 10–12 minutes, stirring, until slightly thickened.
-
Heat the oven to 200°C. Mix the butter with the finely chopped garlic, dill, lemon zest and juice. The liquid may make the mixture separate slightly; spread all of it over the fish regardless.
-
Season the salmon with pepper and some salt, place in a baking dish and spread over all the butter mixture. Bake for 12–16 minutes, depending on thickness, until the centre reaches 63°C.
-
Add the remaining 5 g basil to the sauce and blend with a hand blender. Warm gently and adjust the salt after tasting. Serve the sauce with the salmon, its cooked juices and chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
