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Roasted Salmon with Mustard and Tarragon

Scott Phillips

Servings: 6

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.


  • 1/4 cup mayonnaise
  • 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
  • 2 tsp. fresh lime juice
  • 2 tsp. finely chopped fresh tarragon
  • 6 6-oz. center-cut, skin-on salmon fillets
  • Kosher salt

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 110
      Sodium (mg): 500
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 39


  • Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.
  • In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).
  • Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Round out the meal with asparagus and boiled potatoes.


Rate or Review


  • User avater
    KFaitour | 06/19/2017

    This is an excellent and super simple dinner! It will be going into our regular rotation.

  • cozette | 02/25/2015

    Excellent as written. Easy and delicious. This is going in my "favorites" folder.

  • danbarthel | 02/24/2015

    Time warning 10" per inch @ 350. Recipe oven temp of 400 plus 10-15min cooking time will way over cook the salmon.

  • Kokinneke | 02/24/2015

    I used yogurt in stead of mayo. As it is a bit acid, adjust the amount of lime/lemon juice! With mild mustard I did: 1/2 mild mustard + 1/2 yogurt. Worked perfectly. Super quick. Super easy.

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