There’s nothing like fresh salmon that’s been pan fried to crispy-skinned perfection. Done so that it just melts in your mouth as you take a bite, and explodes with flavor as you chew. The delicious cream sauce is subtly seasoned so the distinct flavor of the salmon still comes through.
This would also go fantastic with some bacon wrapped asparagus on the side. Drizzle any leftover sauce on the asparagus for a truly beautiful meal! If you’re making this for a significant other, they will really appreciate the time and effort you put into the dish and love every single bite of it. It’s up to standard with what I’ve had in restaurants before, and it’s about one third of the price you’ll pay!
If you’re more of a fan of cold sauces on hot food – you can always do this with mayonnaise and the spices included in the sauce (instead of butter and heavy cream). This way you can get a great consistency on the sauce and be able to serve it by the spoonful over your salmon.
Note: I like my flavors to be quite strong, so if you’re not a fan of very in-your-face flavors, make sure to use 3/4 tsp. spices instead of 1 tsp. when seasoning the fish. I think that most people like the same flavor strength as I do, but I just wanted to add it in there if you prefer milder spices.
Yields 2 servings of Salmon with Tarragon Dill Cream Sauce
- 1 (1/2 lb.) Salmon Filet
- 3/4-1 tsp. Dried Tarragon
- 3/4-1 tsp. Dried Dill Weed
- 1 tbsp. Duck Fat
- Salt and Pepper to Taste
- 2 tbsp. Butter
- 1/4 cup Heavy Cream
- 1/2 tsp. Dried Tarragon
- 1/2 tsp. Dried Dill Weed
- Salt and Pepper to Taste
1. Slice the salmon in half to create 2 1/4 lb. filets. Season meat of fish with tarragon, dill weed, and salt and pepper. Turn around and season skin with salt and pepper only.
2. Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat (or any pan that will hold heat well). Once hot, add salmon skin side down.
3. Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
4. Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat. Optional: If desired, cook on sides for 20-40 seconds to get darker edges.
5. Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together.
6. Serve with broccoli or asparagus (or your favorite side dish) and be generous with cream sauce. Garnish with a small amount of red pepper flakes.
This makes 2 total servings of Salmon with Tarragon Dill Cream Sauce. Each serving comes out to be 469 Calories, 40g Fats, 1.5g Net Carbs, and 22.5g Protein.
|Salmon with Tarragon Dill Cream Sauce||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1 1/2 lb. Salmon Filet||415||25||0||0||0||45|
|1 1/2 tsp. Dried Tarragon||3||0||0||0||0||0|
|1 1/2 tsp. Dried Dill Weed||4||0||1||0||1||0|
|1 tbsp. Duck Fat||115||13||0||0||0||0|
|2 tbsp. Butter||200||22||0||0||0||0|
|1/4 cup Heavy Cream||200||20||2||0||2||0|
|Per Serving ( /4 )||468.5||40||1.5||0||1.5||22.5|