Basil Balsamic Wild Salmon

Serves 4


  • 1 – 2 lbs. of wild Alaskan salmon fillets
  • 1 lemon juiced
  • 1/4 cup of olive oil
  • 1/4 cup wheat free tamari
  • 1/4 cup balsamic vinegar
  • 1 cup fresh basil leaves
  • 3 cloves of garlic, peeled
  • 2 tsp. lemon zest


  • 1 cup chopped, fresh plum tomatoes
  • 1/2 cup kalamata olives, pitted and chopped
  • 1 tbsp. extra virgin olive oil
  • 2 – 3 tbsp. finely chopped basil

Rinse salmon fillets under cool running water and place skin side up in a shallow baking dish. Place all the ingredients for the marinade into a blender and blend on high until completely pureed and smooth. Pour marinade over salmon fillets, cover, and place into the refrigerator for 1 to 4 hours. Preheat oven to 400° F. Drain off marinade and place the salmon fillets skin side down in a shallow baking dish. Bake salmon at 10 mins per inch of thickness. Drizzle some of the remaining marinade over the salmon halfway through baking. While the salmon is baking prepare the topping. Place all of the ingredients for the topping into a small bowl and gently mix. To serve, let each person spoon a desired amount of topping over his or her piece of salmon.


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