Lemon Tarragon Salmon with Quick Béarnaise

With layers of lemon and tarragon flavor, Lemon Tarragon Salmon with Quick Béarnaise matches a flavorful fish with a rich but easy sauce.
Lemon Tarragon Salmon with Quick Béarnaise

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Awhile back, I discovered that homemade mayonnaise was easy to make–using a stick blender. Yes, easy and less risky! No painstaking dribbling of oil and worrying if it would thicken! 

Lemon Tarragon Salmon with Quick Béarnaise

Salmon Plus!

At the time, I didn’t realize what this would start. Soon after that I had blender hollandaise down and decided to go for Béarnaise.  And this is all made possible by a simple blending technique using an immersion blender.  By some quirk of physics, blending all your ingredients in a jar that just fits an immersion blender like this is the key (like a wide mouth pint canning jar).

Now the Béarnaise is unique due to the tarragon in it.  Per Wikipedia it is “a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a “child” of the mother Hollandaise sauce” (source Wikipedia).

The traditional tarragon flavoring provides a hint of anise, which I usually dislike, but in here it’s beautiful! Could it be the full stick of butter?

With layers of lemon and tarragon flavor, Lemon Tarragon Salmon with Quick Béarnaise matches a flavorful fish with a rich but easy sauce.

Mmm!

Of course, the lovely thing about a sauce like this is how it can make a fairly simple recipe truly special. After having it on steak at an Easter buffet, I decided to try it on some Alaskan salmon I had in my freezer.

To really pulls things together, I added lemon and tarragon to the salmon too, layering my flavors. The Lemon Tarragon Salmon with Quick Béarnaise proved an easy and tasty partnership with the similarly flavored Béarnaise. 

Salmon with tarragon and lemon

Salmon with tarragon and lemon

The salmon came from my Community Supported Fishery, Sitka Salmon, (which after this was written started to sponsors some posts).  I love subscribing because it means I always have sustainably caught, healthy fish in my freezer. Now I just need a pot of tarragon! 

Can’t beat convenience with taste!  

More Tasty Salmon Recipes

Sitka Salmon CSF, photo courtesy of Skyler Creative.

Lemon Tarragon Salmon with Quick Béarnaise
Serves 4
With layers of lemon and tarragon flavor, Lemon Tarragon Salmon with Quick Béarnaise matches a flavorful fish with a rich but easy sauce.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
406 calories
4 g
160 g
33 g
23 g
16 g
142 g
201 g
1 g
1 g
13 g
Nutrition Facts
Serving Size
142g
Servings
4
Amount Per Serving
Calories 406
Calories from Fat 295
% Daily Value *
Total Fat 33g
51%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 160mg
53%
Sodium 201mg
8%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 23g
Vitamin A
23%
Vitamin C
11%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Béarnaise
  1. • 1 stick butter, divided (1/2 cup)
  2. • 1 tablespoon minced shallot
  3. • 1 large egg yolk
  4. • 1 Tablespoon fresh lemon juice
  5. • 1 Tablespoon white wine vinegar
  6. • 1 Tablespoon finely chopped fresh tarragon
  7. • Salt, pepper
Salmon
  1. • 4 6-to 8-ounces boneless salmon fillets, skin on
  2. • Salt, pepper
Marinade
  1. • 1 tablespoons extra-virgin olive oil
  2. • 1 Tablespoon chopped fresh tarragon
  3. • 1 Tablespoon chopped parsley
  4. • Zest from 1 lemon
  5. • 1 Tablespoon lemon juice
  6. • 1 clove garlic, minced
Instructions
  1. Preheat oven to 275°F. Spray baking pan with non-stick spray. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper. Mix marinade ingredients in a small bowl. Brush evenly over salmon fillets. Let stand 10 minutes to allow flavors to permeate.
  2. Bake salmon until just opaque in center, 20-30 minutes, depending on thickness.
  3. While the salmon is baking, make the Bearnaise. Melt one Tablespoon butter in a small saucepan. Sautee minced shallot until just tender. Add remaining butter and heat until melted and just warm. Combine all ingredients in a jar that is just wide enough to hold an immersion blender head. Blend until thickened.
  4. Serve warm with Bernaise sauce
beta
calories
406
fat
33g
protein
23g
carbs
4g
more
Art of Natural Living https://artofnaturalliving.com/

5 thoughts on “Lemon Tarragon Salmon with Quick Béarnaise

  1. David

    LOVE tarragon. LOVE salmon. LOVE Béarnaise. This recipe seems to have been created just for me! Thanks, Inger! See you Tuesday!

  2. Thao @ In Good Flavor

    We must be on the same wavelength because I just finished up on a salmon and tarragon dish too! I love how you paired the tarragon with lemon. And that Béarnaise sauce is luscious!!

    1. Inger Post author

      Ooo, can’t wait to get over and see if it is on your blog (except I’m doing a take home final tonight aarrgh).

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