Peel and finely chop the garlic and ginger. Chop the basil leaves. Crush the Sichuan pepper and Guérande salt together in a mortar.
Arrange the salmon steaks skin-side down in a baking dish. Top with the garlic, ginger, salt-pepper mixture, and basil. Drizzle with olive oil.
Bake in a preheated oven at 200°C for 8-10 minutes, until the salmon is pink and warm in the center.
Serve on warm plates for an elegant, flavorful dish.
A creation of Chef Hubert, drawing on years of culinary expertise for this simple yet sophisticated recipe.
