This is, hands-down, my favorite salmon preparation. I first had this while doing an apprenticeship at Restaurant Zoe in downtown Seattle. French-trained and passionate for Pacific Northwest fare, Scott Staples–owner and Executive Chef–creates a menu like none other. If you ever find yourself hungry in the Emerald City, I highly recommend both the atmosphere and the food.
But back to the recipe! Like I said, I love this prep. The sauteed salmon alone offers a deliciously crisp exterior to contrast the moist interior, but the fresh basil crust sends it over the top. Added bonus? This is super quick and easy to make, especially if your salmon is already skinned and filleted for you. Another tip: To create perfect chiffonade of fresh basil, stack your leaves and then roll them up tightly. Use your knife to make thin slices from one of the rolled up ends; when the basil unfurls, you’ll have perfect little ribbons of basil for your salmon.