Grilled Salmon with Creamy Tarragon Sauce
Elevate your dinner table with this elegant Grilled Salmon with Creamy Tarragon Sauce, a dish that perfectly balances smoky, tender fish with a velvety, herbaceous cream sauce. Each salmon fillet is seasoned with a hint of lemon zest, grilled to perfection for a crispy skin and flaky interior, and topped with a luscious sauce made from shallots, dry white wine, and fresh tarragon. Ready in just 35 minutes, this recipe is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Pair it with roasted vegetables, fluffy rice, or a crisp salad for a complete, sophisticated dining experience. With its vibrant flavors and simple preparation, this grilled salmon recipe is a must-try for seafood lovers.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole (juice and zest) lemon
- 2 tablespoons unsalted butter
- 1 small (finely minced) shallot
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons (chopped) fresh tarragon leaves
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates or use a grill basket to prevent sticking.
Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season each fillet with salt, black pepper, and the zest of one lemon.
Place the salmon fillets skin-side down on the grill. Close the grill lid and cook for 4-5 minutes, or until the skin is crispy and the salmon releases easily. Flip and cook for another 3-4 minutes, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
While the salmon is grilling, prepare the tarragon sauce. In a small saucepan over medium heat, melt the butter. Add the minced shallot and cook for 2-3 minutes, until softened and fragrant.
Deglaze the pan with white wine, stirring to scrape up any bits from the bottom. Let the wine simmer for 2-3 minutes, reducing slightly.
Reduce the heat to low and stir in the heavy cream. Let the cream warm through, stirring occasionally, for about 2 minutes.
Add the chopped tarragon and the juice of half a lemon to the sauce. Simmer gently for another minute, then take the saucepan off the heat. Taste and adjust seasoning with salt and black pepper, as needed.
To serve, place each grilled salmon fillet on a plate and generously spoon the creamy tarragon sauce over the top. Garnish with additional fresh parsley or tarragon, if desired. Serve immediately with your choice of side dishes, such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
