Quick and Easy: Sliced & Stuffed Salmon with Basil Butter

I purchased a HUGE wild sockeye fillet from Costco (keywords “from Costco”) and decided that I wanted to go old fashioned butter, garlic, and herbs on this tiny whale.  You could also use dill, which is even more traditional for salmon I feel, but I adore basil, so I always have it on hand. I had stumbled upon this slicing technique in Tyler’s Florence recipe and figured it would be a better way to expose more of the fish to buttery goodness, especially since I don’t consider myself a fish fanatic

*Butter is the cure to life’s problems. And delicious fish dinners.*

Soo simple. Beepy di bappa di boopy.

Quick and Easy: Sliced & Stuffed Salmon with Basil Butter
Recipe adapted from Tyler Florence


Serves 2

Olive oil
1/2 cup fresh basil leaves
1/4 cup butter or margarine, room temperature
Kosher salt and freshly ground black pepper
2 salmon fillets
2 lemons, cut into wedges (I just used lemon juice)
Sea salt

Preheat a grill or saute pan with olive oil on medium-high heat.

Chop 1/2 the basil leaves and mix it into the butter/margarine with any additional salt and pepper, depending on if your butter is salted. Pulse until fully combined and creamy.


Using a chef’s knife, make slits in each side of the fish, place basil and lemon slices (or juice if you’re subbing) into each of the slits.


Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Cook the fish around around 4 minutes per side, until it lifts off easily. Don’t move it around before its done cooking if it seems like it’s sticking  at first.

Dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves.