Broiled Salmon with tarragon sauce proves that a timeless recipe can still surprise. It emerges irresistibly crisp on top, tender and succulent within, and reaches the table in less than fifteen minutes.
Cooking salmon under the oven broiler is one of the most rewarding and undeniably delicious techniques you can master. Salmon is my go-to fish, but you already know that by the number of recipes I have shared with you throughout the years.
Salmon is my chameleon and best friend, always coming to my rescue when it is dinner time and nothing is on the horizon to be served.
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No matter the sauce or method, dinner is on the table in less than 20 minutes. As a working mom, it has always saved me.
It is nutritious, rich in omega-3 fatty acids, vitamin B, and potassium.
But most of all, it is versatile. From one of your favorites, Italian salsa verde with salmon, to salmon with basil mushroom sauce, to creamed corn with pepper salmon, the possibilities are endless.
And who said that French cooking was difficult?
In this Article
- Why you will love this recipe
- The many ways to cook salmon
- Broiled Salmon vs Baked Salmon
- What is tarragon?
- Ingredients needed to make this recipe
- Equipment Needed
- How to make this delicious broiled salmon and tarragon sauce
- Giangi’s Pro Tips
- What dishes can you enjoy with this broiled salmon?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this broiled salmon recipe, you may want to try my other recipes.
- Broiled Salmon with Tarragon Sauce
Why you will love this recipe
Ready in less than 20 minutes and on a busy weeknight, it is a gift in my book.
Amazingly delicious that everyone will think you spent hours cooking.
Easy ingredients that most likely are already in your refrigerator or pantry.
The many ways to cook salmon
What has always attracted me to salmon is the wide range of cooking methods it can be prepared using.
The most used methods for preparing salmon are papillote, grilled, pan-seared, steamed, baked, and broiled.
Sometimes, you can prepare it sous vide, which is another amazing way to cook.
Broiled Salmon vs Baked Salmon
I use both methods and alternate between them.
Broiled salmon is crispier on the outside, caramelized top, cooks faster, and takes minutes.
Baked salmon is softer and more flakier, more evenly cooked, and takes longer to cook, up to 8 to 10 minutes.
Broiling is perfect for small fillets, while baking is more appropriate for larger and thicker pieces of salmon.
For the “I do not cook fish because I do not like the smell” the broil method eliminates most of all fish odor when cooking.
What is tarragon?
A perennial herb with a distinct flavor similar to anise or licorice, tarragon is mostly used in French cooking with chicken, fish, and sauces. The Béarnaise sauce has tarragon as a base.
Best used at the end of cooking and using it raw as it will give you the best flavor.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Salmon fillets: skin on. Ensure that they are all the same size for even cooking. I love the skin on so they stay more intact when cooking. It is super easy to remove the skin once cooked.
Olive oil: helps prevent the salmon from sticking to your pan. We also use the olive oil to create the tarragon sauce.
Water: helps dilute the sauce for our salmon.
Lemon zest: gives that refreshing flavor to your sauce and overall dish.
Tarragon: A touch of anise to our sauce to elevate the flavor from yes, to wow!
Balsamic vinegar: balances out with the tarragon and shallot by bringing a sweetness to it.
Shallot: French favorite child in cooking, giving you that fantastic aroma, and yet softening with the oil and balsaminc. My favorite!
Garlic clove: finely chopped mixed with the oil and the other ingredients, becomes softer and gives a gentle subtle flavor to the sauce.
Salt and black pepper: your seasoning that you will need for this recipe.
Equipment Needed
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How to make this delicious broiled salmon and tarragon sauce
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This recipe will go fast. Since you are using the oven’s broiler, I recommend preparing the tarragon sauce before starting with the salmon, which will take less than 5 minutes to cook.
- Lightly brush the fillets on both sides with 1/2 teaspoon of olive oil and arrange the salmon skin-side down in a single layer on a foil-lined sheet pan.
- In a small bowl, whisk the water, lemon zest, the finely chopped tarragon, balsamic vinegar, shallot, salt, pepper, and garlic with the remaining 2 1/2 tablespoons of oil. Mix well and set aside until ready to use.
- Preheat the boiler. Place the salmon fillets under the broiler, no more than 2 inches away from the heat.
- Broil for 5 minutes or until cooked, keeping an eye on them to ensure they do not burn or catch on fire.
- Remove from the oven, cover, and set aside for 2 minutes.
- Place a fillet on each plate. Drizzle about 1 1/2 tablespoons of sauce over each fillet and serve.
Giangi’s Pro Tips
- Since we are broiling the salmon, I recommend using skin-on filets. The skin will hold the salmon together when it crisps up and keep it moist internally.
- The broiler works best for small individual portions, as they cook evenly. If you have a larger portion, such as a whole salmon, I recommend baking it at 425°F, which allows the fish to cook more evenly.
- Always keep a keen eye on your food when broiling. Since your food is about 6 inches from the heat source, it will cook faster and burn even faster. Do not let this deter you from enjoying a crispy outer and tender inside salmon.
What dishes can you enjoy with this broiled salmon?
Salads are always a welcome addition to salmon. They bring a freshness to the dish. As you can see, I made a very simple mixed green salad with tomatoes and vinaigrette.
Fennel, tomatoes salad, basil with lemon vinaigrette is another refreshing salad that works beautifully alongside.
Asparagus with balsamic vinaigrette is another great combination that we enjoy with this broiled salmon recipe.
Butter rice is my all-time favorite with this recipe.
Variations and Substitutions
You can substitute tarragon for parsley or dill. It’s not the same flavor, but it’s still very good.
A squeeze of lemon juice over your salmon at the time of serving.
Storing and Reheating
Store: Place your leftover salmon filet in an airtight container and store it in the refrigerator for up to three days.
Reheat: Bring back to room temperature, and warm on your stovetop or in the oven until warmed to your desired temperature.
Freeze: Place your salmon in a freezer-safe storage container and freeze it up to two months. Let it thaw overnight in the refrigerator before proceeding to reheat.
Frequently Asked Questions
Is broiled or baked salmon better?
They are both the same, the choice depends on the texture you desire. Broiling is faster and creates a caramelized and crispy top and a moist interior. It needs to be supervised. Baking, uses lower rack in your oven for even heat distribution which gives you a softer, more even texture. However no crispy to.
Do you broil salmon skin up or down?
I always broil mine skin down as I do enjoy the crispy salmon top. However, some prefer a crispy skin; therefore, starting with the skin up first and then turning it over to finish the meaty part of your fish
Can you broil salmon in a cast-iron skillet?
Yes, you can broil salmon on a cast-iron skillet. The pan is oven-safe and will hold the heat well, creating crispy skin.
What are common broiling mistakes to avoid?
Not having your broiler preheated to high heat. Overcrowding your pan leaves greasy foods too close to the heat source. Also, using the wrong cookware, such as glass, which will explode, happened to me at the beginning of my cooking life, or nonstick.
If you enjoy this broiled salmon recipe, you may want to try my other recipes.
Broiled Salmon with Spicy Maple Syrup
Broiled Salmon with Tarragon Sauce
Ingredients
- 4 salmon fillets, skin on, 8-ounces each
- ½ teaspoon virgin olive oil, + 2½ tablespoons
- 2 tablespoons water
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh tarragon leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 small shallot, peeled and finely chopped
- salt and pepper, to taste
- 1 small clove of garlic, peeled, crushed, and finely chopped
Instructions
- Lightly brush the fillets on both sides with ½ teaspoon of the oil and arrange them in a single layer on a foil-lined cookie sheet.
- To make the sauce, place the water, lemon rind, tarragon, vinegar, shallots, salt and pepper, garlic, and the remaining 2 ½ tablespoons of oil in a small bowl. Mix well.
- Preheat the broiler. Place the fillets under the broiler so they are no more than 2” from the heat. Broil for 5 minutes or until all are cooked. Remove from the oven, cover, and set aside for 2 minutes.
- To serve, place a fillet on each plate. Drizzle about 1 ½ tablespoons of sauce on each fillet.
Equipment
Notes
- Since we are broiling the salmon, I recommend using skin-on filets. The skin will hold the salmon together when it crisps up and keep it moist internally.
- The broiler works best for small individual portions, as they cook evenly. If you have a larger portion, such as a whole salmon, I recommend baking it at 425°F, which allows the fish to cook more evenly.
- Always keep a keen eye on your food when broiling. Since your food is about 6 inches from the heat source, it will cook faster and burn even faster. Do not let this deter you from enjoying a crispy outer and tender inside salmon.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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