Salmon With Lemon Butter Basil Sauce

I have been blogging for twenty years now. It is hard to believe it, but when I started, I had just returned from living in Italy for eight years and collected hundreds of amazing recipes that I wanted to share. My first Italian Food Forever blog was very different from the one you see today, but it worked.

Through my blog, I have met many loyal blog visitors throughout the years, and I have over 1,500 recipes on the blog now; some twenty years old. Although I never post any recipe that I do not love, some need tweaking after so many years, and updated photos are certainly required!

I love recipes that taste great but come together quickly like this salmon recipe. After tasting something similar at an Italian restaurant in the States over twenty years ago, I first made this sauce for salmon. The sauce is also just as delicious on grilled chicken breasts as it is on salmon.

If you didn’t want to take the time to prepare and cook the fresh artichokes, you could use frozen, although I can’t say they would be quite as flavorful. When I am in the mood, I add a teaspoon or so of drained capers or 10 to 12 pitted and chopped black olives to this sauce. I do not include cooking times for the salmon as it depends on how thick your fillets are.

My fillets were about 2 inches at the thickest part and took about 16 minutes in a 375 degree F. oven. You want the center of the fillet to be just slightly opaque. The breadcrumbs help to ensure that the salmon stays nice and moist.

Buon Appetito!
Deborah Mele 

Salmon With Lemon Butter Basil Sauce

Salmon With Lemon Butter Basil Sauce

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The trick to creating a great dish is to be careful not to overcook the salmon.


  • 4 Salmon Fillets, About 6 Oz Each
  • 3 Tablespoons Olive Oil
  • 3/4 Cups of Seasoned Bread Crumbs

For The Sauce:

  • 1/2 Sticks Unsalted Butter
  • Juice of 1 1/2 Large Lemons
  • 1/2 Cup Dry White Wine
  • 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
  • 4 to 5 Sun-dried Tomatoes, Chopped
  • 1 Large Garlic Clove, Peeled And Minced
  • 3 Tablespoons Chopped Fresh Basil
  • Salt & Pepper

To Finish If Needed:

  • 1 Tablespoon Soft Butter
  • 1 Tablespoon Flour


  1. Melt the butter in a heavy saucepan, and add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat.
  2. Add the lemon juice, wine, salt and pepper to taste, and cook over low heat until thickened.
  3. Just before serving, stir in the fresh, chopped basil. (If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed.)
  4. Preheat oven to 375 degrees F.
  5. Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs.
  6. Place hot oven and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets).
  7. Or, grill the salmon on a hot grill until cooked.
  8. Serve each steak topped with a scoop of the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 534Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 65mgSodium: 538mgCarbohydrates: 44gFiber: 9gSugar: 12gProtein: 17g

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