Imagine a dish that transforms an ordinary salmon fillet into a restaurant-quality masterpiece with just a few simple ingredients. This Salmon Fillets with Tarragon and Wine Sauce recipe is your ticket to a gourmet meal that will make your taste buds dance and your dinner guests incredibly impressed. With a luxurious French-inspired sauce that's both elegant and surprisingly easy to prepare, you'll elevate your home cooking skills to a whole new level of deliciousness.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup fish stock
- 2 tbsp chopped fresh tarragon
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 4 salmon fillets, olive oil, butter, minced garlic, white wine, fish stock, chopped fresh tarragon, salt, and pepper.
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. This will help enhance the flavor of the fish.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the salmon fillets to the skillet, skin-side down if applicable.
- Cook the salmon for about 4-5 minutes, or until the skin is crispy and the fish is cooked about halfway through. Avoid moving the fillets around too much to allow for even cooking.
- Carefully flip the salmon fillets using a spatula, and add 2 tablespoons of butter to the skillet. As the butter melts, spoon the melted butter over the top of the salmon to baste it, enhancing the flavor and moisture.
- Cook the salmon for an additional 3-4 minutes, or until it reaches your desired level of doneness. The internal temperature should be around 145°F (63°C) when fully cooked.
- Once the salmon is cooked, transfer the fillets to a plate and cover them loosely with aluminum foil to keep warm.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Pour in 1 cup of white wine and 1 cup of fish stock, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any flavorful bits stuck to the pan.
- Allow the sauce to simmer for about 5 minutes, reducing slightly. This will concentrate the flavors and create a delicious sauce.
- Stir in the chopped fresh tarragon and season the sauce with salt and pepper to taste. Remove the skillet from heat.
- To serve, place a salmon fillet on each plate and drizzle the tarragon and wine sauce over the top. Garnish with additional fresh tarragon if desired.
- Enjoy your Salmon Fillets with Tarragon and Wine Sauce with a side of steamed vegetables or a light salad for a complete meal.
Tips
- Pat the salmon fillets completely dry before cooking to ensure a crispy, golden exterior and prevent steaming.
- Use a high-quality white wine and fresh tarragon for the most authentic flavor profile.
- Cook salmon to medium doneness (internal temperature of 145°F) to keep it moist and tender.
- Don't overcrowd the pan - cook salmon in batches if necessary to maintain proper heat and achieve a perfect sear.
- Basting the salmon with melted butter adds richness and helps prevent the fish from drying out.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and moisture.
- Fresh tarragon makes a significant difference - if possible, use fresh herbs instead of dried for a more vibrant taste.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 3g
Protein: 34g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 90mg
