A simple herbed butter sauce is the perfect match for pan seared fish in this easy recipe for tarragon salmon. And it is just the sort of dish that really ticks all the boxes for entertaining. Tarragon salmon requires minimal effort, little time to prepare, and looks elegant enough to compete with fancy restaurant fish when it comes to plating. But most importantly, it tastes divine.
When it comes to a wine pairing for this dish, a fruity glass of Pinot Noir goes beautifully with tarragon salmon. And if you are looking for just the right apéritif to serve beforehand, I recommend the Vim and Violet (aka Blueberry Negroni).
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Ingredients for Tarragon Salmon
- salmon fillets (with or without skin)
- dry white wine (choose one you wouldn't mind drinking)
- fresh lemon juice
- fresh tarragon
- unsalted butter
- extra virgin olive oil
- kosher salt and fresh ground black pepper
See recipe card for quantities.
Instructions
In a small saucepan, simmer the wine with the lemon juice over medium heat until reduced by approximately half, about 10 minutes.
Reduce the heat to low and gradually whisk in the butter, one tablespoon at a time, until the sauce is thickened.
Whisk in the tarragon and season the sauce to taste with salt and pepper. Transfer to a small bowl and cover to keep warm while you cook the salmon.
Place a cast iron skillet over medium high heat. While the skillet is heating, brush the salmon fillets generously with the olive oil and season them with salt and pepper.
Add the salmon to the skillet. (Working in two batches if necessary to avoid crowding the pan.) Cook until it is crisp and golden on the first side, about 5 minutes. Then turn it over and reduce the heat to medium. Cook on the other side until the salmon is just cooked through, about 4 to 5 minutes more.
To serve, spoon the tarragon-butter sauce over the salmon and pair with your favorite accompaniments.
Hint: If you are using salmon with the skin on, I recommend first placing it in the skillet skin side up. Then it is much easier to ensure that the fleshy side gets properly seared without overcooking your fish.
Serving Suggestions
- To Drink - a Vim and Violet (aka Blueberry Negroni), your favorite Pinot Noir, or a glass of tarragon spiked iced tea
- For the Vegetable - sautéed zucchini, steamed French green beans, or frozen peas mashed with a generous amount of crème fraîche (or just cream and butter)
- For the Starch - simple mashed potatoes, herbed basmati rice, or crusty sourdough bread
Equipment
A cast iron skillet is my cookware of choice for pan searing salmon, but stainless steel will do the trick nicely as well. As long as your pan is sufficiently heated and your fish is properly oiled, a nonstick skillet is entirely unnecessary for pan searing perfectly mouthwatering salmon.
Storage
Leftover tarragon salmon will keep in the refrigerator for 3 to 4 days.
Top tip
There are two keys to success when pan searing salmon over the stove: 1) make sure that the skillet is good and hot before you add the fish, and 2) resist the temptation to fiddle with the fillets while they cook, turning the salmon only once. This is essential to avoid sticking and achieve a deliciously crisp golden crust.
Related
Looking for other fish recipes? Try these:
📖 Recipe
Tarragon Salmon
Ingredients
- 6 six ounce salmon fillets (with or without skin)
- 1½ cups dry white wine
- 3 teaspoons fresh lemon juice
- 3 tablespoons fresh tarragon finely chopped
- 8 tablespoons unsalted butter (divided)
- 3 tablespoons extra virgin olive oil
- kosher salt and fresh ground black pepper
Instructions
- In a small saucepan, simmer the wine with the lemon juice over medium heat until reduced by approximately half, about 10 minutes.
- Reduce the heat to low and gradually whisk in the butter, one tablespoon at a time, until the sauce is thickened.
- Whisk in the tarragon and season the sauce to taste with salt and pepper. Transfer to a small bowl and cover it to keep warm.
- Place a cast iron skillet over medium heat. While the skillet is heating, brush the salmon fillets generously with the olive oil and season them with salt and pepper.
- Add the salmon to the skillet. (Working in two batches if necessary to avoid crowding the pan.) Cook until it is crisp and golden on the first side, about 5 minutes. Then turn it over and reduce the heat to medium. Cook on the other side until the salmon is just cooked through, about 4 to 5 minutes more.
- To serve, spoon the tarragon-butter sauce over the salmon and pair with your favorite accompaniments.
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