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Tarragon Salmon

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Introduction

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is super comforting both for its speed and its fragrant creaminess.

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is super comforting both for its speed and its fragrant creaminess.

Ingredients

Serves: 2

Metric Cups
  • 60 millilitres dry white vermouth
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried chives
  • 1 teaspoon unsalted butter
  • 2 teaspoons garlic infused olive oil
  • 2 salmon fillets (125-150g / 5-6oz each)
  • 60 millilitres double cream
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)
  • ¼ cup dry white vermouth
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried chives
  • 1 teaspoon unsalted butter
  • 2 teaspoons garlic flavored oil
  • 2 salmon fillets (125-150g / 5-6oz each)
  • ¼ cup heavy cream
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)

Method

  1. Pour the vermouth into a cup and stir in the dried herbs. Put to one side.
  2. Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.
  3. Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.
  4. If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.
  1. Pour the vermouth into a cup and stir in the dried herbs. Put to one side.
  2. Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.
  3. Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.
  4. If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.

Tell us what you think

What 5 Others have said

  • I've been making this for several years now....it is a fantastic dish that everyone loves and is so easy! The only slight change I've made is to use medium sherry instead of dry sherry.

    Posted by Belamichele on 11th June 2016
  • Best ever salmon recipe. Thanks Nigella. Made it for friends, mother-in-law, my daughter and her boyfriend and they all asked for the recipe. Delicious :)))

    Posted by jalebailey on 8th October 2014
  • Absolutely great! Loved everything about it. A great fast and easy dish to make.

    Posted by Madison-n on 1st August 2014
  • I tried it and I just loved it ! So did all my friends. It's now one of my favorite recipe ! Thank you Nigella !

    Posted by Ally Mihami on 8th September 2012
  • It seems so delicious, I'm going to try it :D

    Posted by Neda2 on 12th May 2012
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