Salmon with Basil Sauce

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Tonight’s dinner is a family favorite. My recipe is an adaptation of Salmon with Basil Mushroom Sauce from the restaurant, “Another Season” in Boston, MA.  One way I often differ the recipe is by using skinless salmon.  The result is just as delicious as the restaurant’s while eliminating the extra clean up of the fish scales.  The mushroom and basil sauce compliments other types of fish as well as salmon.  Halibut or Sole are delicious alternatives. White cap mushrooms are a perfect selection for the meal ensemble. Make sure you use the same wine in the recipe that you plan to serve with dinner.  Mashed potato is great side dish for this entrée, but in my humble opinion, mashed potatoes go well with everything.

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Nutrition Facts
Salmon with Basil Sauce
Amount Per Serving
Calories 277 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 96mg 32%
Sodium 196mg 8%
Potassium 330mg 9%
Total Carbohydrates 1g 0%
Protein 10g 20%
Vitamin A 18.6%
Vitamin C 1.2%
Calcium 3.8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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Salmon with Basil Sauce

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 6-ounce boneless salmon fillets
  • 1/4 pound mushrooms
  • 4 tablespoons unsalted butter
  • 1/3 cup fish stock
  • 3 tablespoons whipping cream
  • 1/3 cup heavy cream
  • 1/3 cup loosely packed, finely shredded basil


  1. Cut the mushroom stalks even with the caps and slice 1/8-inch thick

  2. Heat the butter in a 12-inch stainless steel sauté pan; add the mushrooms, and sauté on high heat, tossing all the time, until light golden brown.

  3. Add the fish stock, wine, and salmon, skin side up. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it is ready, insert a small sharp knife into the thickest part of each fillet to check if it is cooked through. Be careful not to over-cook or the salmon will be dry.

  4. Remove the salmon from the pan with a slotted spatula and remove and discard the skin. Keep the fillets warm

  5. On a high heat, reduce the pan juices to a light syrupy consistency. Add the cream and shredded basil and continue to reduce until the mixture is thick enough to coat a spoon. Add any juices that have accumulated from the salmon and continue to reduce for a minute more. Add salt and freshly ground pepper to taste.

  6. Arrange the salmon on four dinner plates and spoon the sauce on top. Garnish each fillet with a basil leaf.


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