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Grilled salmon with basil cream sauce recipe

Salmon with Basil Cream Sauce

Course Dinner, Lunch, Main Course
Cuisine American
Servings 4


For salmon

  • 4 salmon steaks 6 oz each
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • sea salt and fresh ground black pepper to taste

For sauce

  • 20 fresh basil leaves
  • 1/3 cup dry white wine
  • 2 cloves garlic
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted raw grass-fed butter
  • sea salt and fresh ground black pepper to taste


  • Preheat grill on high.
  • Rinse salmon under cold water, drain, and blot dry.
  • Brush salmon on both sides with olive oil. Season with lemon juice, salt, and pepper.
  • Combine basil, wine, and garlic in a blender and process until a smooth puree forms.
  • Transfer to a small heavy saucepan. Stir in cream.
  • Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half.
  • Add butter and lemon juice, continuing to stir.
  • Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
  • Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.