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Salmon with Tarragon Dill Cream Sauce


Salmon Filets

  • 1 1/2 lb. Salmon Filet
  • 3/4-1 tsp. Dried Tarragon
  • 3/4-1 tsp. Dried Dill Weed
  • 1 tbsp. butter

Salt and Pepper to Taste Cream Sauce

  • 2 tbsp. Butter
  • 1/4 cup Heavy Cream
  • 1/2 tsp. Dried Tarragon
  • 1/2 tsp. Dried Dill Weed
  • Salt and Pepper to Taste


  • Slice the salmon in half to create 2 filets. Season meat of fish with spices and skin side with salt and pepper.
  • Heat 1 tbsp. Butter in a cast iron skillet over me- dium heat. Once hot, add salmon skin side down.
  • Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
  • Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat.
  • Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix togeth- er.
  • Serve sauce on top of salmon!