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Pan-Roasted Wild Salmon with Lemongrass and Basil

Serves 6
Time 4 hr 20 min
You can't beat the flavor of wild salmon! This recipe pairs the Thai flavors of lemongrass, coconut milk, and fragrant herbs with the rich, full flavors of the salmon. Sear the salmon well for crispy, succulent bites.
Special Diets:
Ingredients
  • 3 tablespoons light sesame oil
  • 1 1/2 tablespoon finely chopped fresh lemongrass
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 orange, zest of
  • 1 1/2 teaspoon curry powder
  • 6 (6.0-ounce) salmon fillets
  • 1 teaspoon fine sea salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon white wine
  • 1/2 cup low-sodium fish stock or chicken broth
  • 1 (14.0-ounce) can coconut milk
  • 1 bunch Thai basil, leaves sliced
  • 1 tablespoon soy sauce
  • 2 limes, cut into wedges
  • 1/2 teaspoon ground black pepper
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Method

Combine sesame oil, lemongrass, ginger, garlic, zest, and curry in a blender or food processor and purée until smooth.

Transfer to a wide, shallow dish, add salmon and turn to coat all over.

Cover and refrigerate for 4 to 8 hours.

Preheat the oven to 425°F. Heat a large oven-proof skillet over medium high heat. (If all of the salmon will not fit in your largest skillet, heat two skillets as it is important not to overcrowd the pan.)

Season salmon with salt and pepper, and add the vegetable oil to the skillet.

Place the salmon skin-side up in the skillet, and sear for 2 minutes, or until deep golden.

Flip the fillets over and place the skillet in the oven.

Roast the salmon approximately 10 minutes per inch of thickness of the fillet for well done, or approximately 6 minutes per inch of thickness for medium well.

Remove the salmon from the skillet, and return the skillet to medium high heat.

Add wine and quickly reduce to nearly dry.

Add stock and reduce by half.

Add coconut milk and reduce by one-third.

Finish with basil and soy sauce.

Taste for seasoning, and add salt and pepper if needed.

To serve, spoon the sauce over the fillets and serve with lime wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons light sesame oil
  • 1 1/2 tablespoon finely chopped fresh lemongrass
  • 1 tablespoon finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 orange, zest of
  • 1 1/2 teaspoon curry powder
  • 6 (6.0-ounce) salmon fillets
  • 1 teaspoon fine sea salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon white wine
  • 1/2 cup low-sodium fish stock or chicken broth
  • 1 (14.0-ounce) can coconut milk
  • 1 bunch Thai basil, leaves sliced
  • 1 tablespoon soy sauce
  • 2 limes, cut into wedges
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.