Pino’s Grilled Salmon with Basil Cream


Preparation info
  • Serves


    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Salmon has a natural affinity for basil, especially when paired with the basil cream sauce here. This is an invention of my friend Pino Savarino, a fine chef from the Ligurian coast in Italy.


For the Fish

  • 4 salmon fillets (each 6 to 8 ounces and ¾ to 1 inch thick), skinned and checked over f


  1. Prepare the fish: Rinse the salmon fillets under cold running water, then drain them and blot dry with paper towels. Place the fillets on a platter and brush them on both sides with the olive oil. Drizzle the 2 tablespoons of lemon juice over both sides and season the fill