Mix the spices, herbs and salt.
Place the mix on a plate

Rub both sides of the filets with this mix, cover them with clingfilm and let stand for 30 minutes on the kitchen counter.

Meanwhile, in a saucepan of boiling water, cook the basil leaves for 30 seconds and dip them in the bowl of iced water to stop cooking.

Drain and remove excess water with a cloth or paper towel.

In a saucepan put the broth previously diluted in 15 cl of water, the sour cream and the basil and simmer 8 minutes over low heat, stirring occasionally.

Mix everything in a blender to obtain a homogeneous mixture.

Bring it back to a boil in the saucepan and and off the heat, add the buutte and whisk.

In a hot frying pan, brush a thin layer of oil, once the oil is heated, cook the salmon for 2 minutes without touching in one side, turn over and cook for 2 minutes again.

For the plating, place the basil cream first then the salmon.
You can add the cucumber slices to the edge of the plates.