Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

by Perla Meyers

read reviews (2)

Crème fraîche and lemon juice are the perfect counterpoints for the rich, buttery texture of the braised salmon. The reduced pan juices from the salmon have a delicious tangy flavor similar to that of béarnaise sauce.Serves four.

From Fine Cooking 57, pp. 43

April 1, 2003

to enjoy this recipe and over a thousand more

user reviews

Rate this Recipe

by cavigdor, 8/11/2009This is absolutely the best ever salmon recipe!! It is simple, quick, consistently perfectly done and gets raves from everyone. For those sushi fans I cook it for 8-1/2 minutes. For me - 20 minutes is perfect ;))

by dkjabba, 4/12/2008This is such an amazing dish ~ Made it for my family and they could not get enough! Prepare it before your guests arrive and stick it in the oven while you entertain. I used a little less lemon as it would have gotten a tad too bitter

see all recipes