Tarragon Salmon
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.
Servings 6 servings
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.