Salmon with Lemon Dijon Basil Sauce

This brightly colored salmon dish is always a crowd pleaser.  It’s an easy go-to salmon recipe in my house that you can whip up in less than 25 minutes if you are into speed cooking, and who isn’t.  If you use wild-caught sockeye salmon, the cooking time generally takes a shorter time, so make sure you check the salmon after 15 minutes of cooking.  The darker pink color is deceiving, and it has a tendency to stay dark pink even when cooked all the way through.

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Salmon with Lemon Dijon Basil Sauce

Serves: 4-6
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo


  • 1-2 pounds of wild caught salmon filets
  • Salt and pepper
  • 1/4 cup olive oil plus more for oiling the salmon skin
  • 1/4 cup lemon juice
  • 1 teaspoon minced lemon zest
  • 2 tablespoons Dijon mustard
  • 7-8 basil leaves, chopped
  • 1 clove minced garlic


  • Light grill or preheat oven to 400 degrees.
  • Clean side of salmon, making sure any stray scales or pin bones are removed. Oil the skin, and lay on foil lined baking sheet, pink side up. Season lightly with salt and pepper.
  • In a food processor or Vitamix, pulse olive oil, lemon juice, zest, mustard, basil leaves and garlic. Pour evenly over salmon so it’s coated thickly.
  • Grill, skin side down, about 15 minutes, until desired doneness. Or bake in oven at 400 degrees for about 15 minutes until desired doneness.
Tried this recipe?Let us know how it was!




  • Hello! Curious if you meant 2 tsp rather than 2 tbsp of dijon? I used 10 large basil leaves and the color of mine wasn’t even green and mustard flavor was overpowering. Love the elements of the recipe though – thanks!

    • I did indeed mean tablespoons–but if it’s too overpowering, definitely back it off to your taste–or add more lemon and basil until it’s to your liking!

  • Bryan Thomas / Reply

    saw this on twitter.. making it tonight.. and I signed up.. been following you and Vinnie for awhile now. Thanks for all you do.

  • Sandi W / Reply

    Asked for your cookbook for my birthday and I’m loving it! Made this recipe and my teen daughters and husband loved it. We were all practically licking our plates. I love to cook, am gluten intolerant, and I can’t tell you how great it is to finally have recipes from someone who understands how whole foods and simple, high quality ingredients in the right proportions can make the meal sing. Thank you!

    • oh my goodness, Sandi, you just made my day!! Thank you for stopping by!!


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