1 teaspoon finely grated lemon zest
Juice of 1/2 lemon
2 tablespoons finely chopped basil
1 shallot, finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 (3-ounce) salmon fillets
1 teaspoon coarse (sea or kosher) salt
Fresh cracked pepper
1/4 cup extra-virgin olive oil
Combine the lemon zest and juice, basil, shallot and olive oil in a food processor and blend until smooth.
Season with salt and pepper and set aside.
Season the salmon fillets with the coarse salt and the cracked pepper and brush with the olive oil.
Heat the grill to medium-high.
Place the salmon on the grill and cook for several minutes, then turn and continue cooking until the fillets reach an internal temperature of 125 °F.
Arrange the fillets on plates and add sauce to each.