Orange-Basil Butter Salmon

I adore this orange-infused sauce—a quick saute of shallots, sliced garlic and orange zest flavored with some fresh orange juice and white wine, all cooked in a pat of butter.  Freshly chopped basil pairs so nicely with both the orange flavor of the sauce, but if you prefer, tarragon would work nicely as well.  You can either pan-sear or bake the skin-on salmon fillets, but I recommend baking the fillets and serving with the warm sauce for a more hands-off cooking technique.

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Orange-Basil Butter Salmon

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Fish


  • 2 (6-7 oz.) salmon fillets, preferably skin-on
  • salt and pepper
  • For the sauce:
  • 1 Tablespoon unsalted butter
  • 1 shallot, peeled and thinly sliced
  • 1 garlic clove, thinly sliced
  • salt and pepper
  • 1 Tablespoon of navel orange zest, chopped
  • juice of 1 navel orange
  • 1/4 cup dry white wine
  • 1 Tablespoon freshly chopped basil
  • More basil for serving (optional)


  1. Preheat the oven to 400 degrees. Spray a parchment-lined baking sheet with olive oil spray. Arrange the salmon on the tray and sprinkle with a pinch of salt and pepper. Roast for 15-18 minutes, or until the salmon is flaky and cooked to your liking.
  2. In the meantime, place the butter, shallots , zest and garlic in a medium saucepan. Warm over medium heat and season with 1/4 teaspoon of salt and a grinding of black pepper. Saute for 3-4 minutes, or until the shallots become tender. Add in the orange juice and wine and reduce the heat to low. Stir occasionally
  3. as the sauce cooks for about 10 minutes; it will reduce a bit and thicken. Taste and adjust seasonings if necessary; spoon the warm sauce over the cooked salmon and sprinkle with the chopped basil.

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Comments: 2

  1. Leanne December 21, 2017 at 8:43 am Reply

    I love orange with salmon – will have to give this a try!

    • Personalchef07 December 21, 2017 at 8:47 am Reply

      I think you would really love it Leann. Comes together in no time and with the zest and fresh juice of the orange, it is super flavorful!
      (I used farmed Atlantic salmon, but if you go the wild salmon route, just reduce the cooking time for the salmon in the oven by about 5 minutes.)

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