Tarragon Cream Sauce For Salmon: A Delicious And Easy Recipe

Perfectly Poached Salmon And Tarragon Cream Sauce Escoffier School of


Salmon is a healthy and tasty fish that is easy to prepare in a variety of ways. One of the best ways to enjoy it is with a delicious tarragon cream sauce. This sauce is easy to make, and it adds a rich and flavorful touch to the salmon. In this article, we’ll give you a step-by-step guide on how to make this tasty sauce.


Before we get started, let’s take a look at the ingredients you’ll need for this recipe: – 4 salmon fillets – 1/2 cup heavy cream – 1/4 cup white wine – 2 tablespoons chopped fresh tarragon – 1 tablespoon butter – 1 tablespoon olive oil – Salt and pepper to taste


Now that we have our ingredients, let’s get started on making the tarragon cream sauce for our salmon:

Step 1: Preparing the Salmon

Start by preheating your oven to 375°F. Season the salmon fillets with salt and pepper to taste. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the salmon fillets to the skillet and cook for about 2-3 minutes on each side until they’re nicely browned.

Step 2: Making the Sauce

Remove the salmon fillets from the skillet and place them on a baking sheet lined with parchment paper. Place the baking sheet in the oven and bake the salmon for about 10-12 minutes until it’s cooked through. While the salmon is baking, it’s time to make the sauce. In the same skillet you used to cook the salmon, melt the butter over medium heat. Add the white wine to the skillet and let it simmer for about 1-2 minutes until it starts to reduce. Add the heavy cream to the skillet and stir well. Let the cream simmer for about 2-3 minutes until it thickens slightly. Add the chopped tarragon to the sauce and stir well.

Step 3: Serving the Salmon with the Sauce

Once the salmon is cooked through, remove it from the oven and place it on a serving platter. Spoon the tarragon cream sauce over the salmon fillets, making sure to cover them completely. Garnish the salmon with additional chopped tarragon and serve immediately.

Tips for Making the Perfect Tarragon Cream Sauce

– Use fresh tarragon for the best flavor. Dried tarragon can be used as a substitute, but the flavor won’t be as bright and fresh. – Don’t overcook the salmon. It’s important to cook it just until it’s done to avoid drying it out. – Be patient when reducing the wine. It’s important to let it simmer for at least a minute or two to get rid of the alcohol taste and develop the flavor. – Use a heavy cream with a high fat content for the best results.


Making tarragon cream sauce for salmon is an easy and delicious way to elevate this already tasty fish. With just a few simple ingredients and some easy steps, you can create a flavorful and elegant meal that’s sure to impress your guests. Try this recipe out and let us know what you think!