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Roasted Salmon with Mustard and Tarragon

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Serves 6

  • by from Fine Cooking
    Issue 122

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

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.

Serving Suggestions

Round out the meal with asparagus and boiled potatoes.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 3; Protein (g): protein g 39; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 9; Sodium (mg): sodium mg 500; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 0;

Photo: Scott Phillips

Easy recipe. Took longer to cook in the oven: 20 minutes instead of 10-15. But otherwise the recipe is simple and god. Perfect for weeknight meal

Easy recipe. Took longer to cook in the oven: 20 minutes instead of 10-15. But otherwise the recipe is simple and god. Perfect for weeknight meal

Perfect for a simple weeknight dinner. The mustard and mayo mix makes a great easy sauce that I would not have thought of myself. I didn't have tarragon, and like another reader, don't really care for it usually. I just used parsley and a bit of fresh thyme and it worked very well. The salmon was very moist and tasty. I served it with a somewhat unusual starch as a side: polenta, because we like it a lot and it is a good foil for anything rich. I also served great fresh kale, steamed for a couple of minutes then sautéed quickly in olive oil with a clove of garlic. The three dishes made a nice colorful combination.

Very good without using any herbs. Will make again.

Very succulent. Served with a Nigella Lawson spinach salad with a lime-based dressing.

Delicious and so simple! I brushed the sauce on with a light hand and it made a lovely glaze. Also, this simple recipe would be amenable to lots of variants with different herbs.

Have not tried it yet but it NEVER ceases to amaze me how someone can rate the recipe after having changed the ingredients!! Unfortunately I have to rate it regardless of the fact that I have not tried it...but it sounds good and I will base my rating on that.

Very good. Made it as printed. Cooked the salmon 12 minutes, which was a bit too long. Next time will cook it 10 minutes. Served it with roasted asparagus and roasted baby potatoes.

Tarragon is my least favorite herb so I substituted basil, which I had on hand. Also swapped lemon juice for the lime juice. Reading other reviews, I used a light hand with the sauce on top and they were very flavorful and not rich at all. It was quite good and a quick weeknight dinner.

Both my husband and I thought this was very good. It was extremely quick and easy. While the topping was quite rich, it was delicious and the mustard and tarragon paired well with the salmon. When I make this again, I may use a bit more lime juice to temper the richness.

This recipe was only average. I found the mayo created too much of a thick creamy sauce, nothing like in the picture. We ended up scraping off the sauce and just eating the salmon, which was delicious!

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