Main Dishes, Recipes, Seafood and Fish

Salmon with Lemon, Tarragon, and Garlic Sauce

I was inspired to try my hand at salmon after a long absence of fish at our house [try September. Seriously! Why??] when two important menu forces collided. First, fresh salmon was on sale for $3.99/pound at my local grocery store, which seems like a great deal to me. Secondly, when picking herbs at a CSA pickup, I tried a bite of fresh French Tarragon and loved it. It had a tiny kick that emerged despite the bittersweet, fresh taste that had hints of mint and licorice. It was like nothing I’ve ever had before–or actually, nothing I’ve ever prepared before, because as I’ve learned from Google, it’s a staple in many French foods I ate on study abroad in Cameroon and while traveling in Europe. But back to the collision.

Salmon with Lemon, Tarragon, and Garlic Sauce via

I couldn’t let such coincidences escape from my grasp, particularly during this mid-summer freedom. So I promptly did some internet research after doing my shopping and CSA-gathering, put on my apron, and gave it a whirl… and emerged victorious, queen of the salmon. Wait, that’s Sheba, the kitty who may or may not have weaseled her way into a delectable bite of freshly flaked salmon. But you didn’t hear it from me…

The results were  so easy, so flavorful, so fresh, and so filling that now I’m just craving it all. the. time. The salmon was crispy on the outside and flaky on the inside, the  perfect vehicle for the tangy sauce. Composed of the familiar–tart lemon and complex garlic; and the new–gourmet, hearty Dijon mustard and spicy fresh tarragon, a sauce that initially sounds complicated is really quite simple and refreshing. A little goes a long way, though, and it’s a good thing too, because that means more for next time!

What types of food do you always intend to make but rarely do?

Salmon with Lemon, Tarragon, and Garlic Sauce

  • Servings: 4
  • Print

[technique by Peanut Butter Fingers, recipe from]


  • 4, 4-ounce, salmon fillets
  • 1/2 cup mayonnaise
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons olive oil + more for salmon
  • 4 cloves garlic, minced
  • juice of half a lemon
  • zest of half a lemon
  • 2 tablespoons chopped fresh tarragon
  • freshly ground lemon pepper
  • cooking spray


Set oven to broil. Cover a large baking sheet with foil and lightly spray with cooking spray. Place salmon on foil and lightly brush with olive oil. Season with freshly ground lemon pepper. Broil for about 10 minutes, or until salmon flakes with a fork.

Meanwhile, whisk together mayonnaise, mustard, 2 tablespoons olive oil, garlic, lemon juice and zest, tarragon, and a hearty amount of freshly ground lemon pepper. Set aside.

When fish is ready, top each piece with prepared sauce and enjoy!


14 thoughts on “Salmon with Lemon, Tarragon, and Garlic Sauce”

  1. Yum! That sauce looks incredible. I’m craving salmon too. =) I actually made salmon last night, but the recipe was a little disappointing–oh well. And count your blessings about that $3.99/lb–WOW! Here in Chicago the regular price is $12.99/lb and the sale price only around $7.99/lb. I’m slightly jealous. =)


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