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Grilled Salmon with Basil Aioli by

Source: Bon Appetit, July 2008

Serve the aioli very cold over the hot salmon. A bed of arugula and torn basil is also nice under the fish. The aioli is fantastic over grilled asparagus, too. Dinner I served this with was: Asparagus Wrapped in Proscuitto, Carmelized Onion, Brie, and Walnut Flatbread Pizza, and the Salmon. Lemon Sorbet and Raspberries for dessert.


2 large egg yolks
2 tbls. chopped fresh basil (I used about a cup instead)
2 garlic cloves, minced
2 anchovy fillets, minced (1 1/2 tsp.)
1/2 t. red wine vinegar
1/2 t. Worcestershire sauce
1 cup olive oil
1 tbl. fresh lemon juice
1 tbl. warm water
1/4 t. hot pepper sauce

Olive oil for brushing
1- 2 1/2-3 lb. skinless salmon fillet, about 1" thick



Whisk egg yolks, basil, garlic, and Worcestershire together. Whisk in two tablespoons oil a drop at a time, whipping all the while until the emulsion comes together. Add the remaining oil in a thin stream while whisking. Whisk in 1 tablespoon water, lemon juice, and hot pepper sauce to taste. Add salt and pepper to taste. Cover and chill. Can be done one day ahead.

Brush salmon with oil and sprinkle with salt and pepper. Grill until just done, about time minutes total.

Servings: 4

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