Des

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Salmon with Dijon Tarragon Sauce

This Salmon with Dijon Tarragon Sauce is going to be your new favorite way to make salmon. Easy enough for a weeknight but decadent enough for date night! 

Here in the Pacific Northwest, Salmon is kind of our thing. You can find fresh, often wild, salmon at just about any grocery store. We are really lucky that way! And because it’s such a delicious, nutritious protein to add to your diet, I am always looking for new ways for my family to enjoy it.

My latest attempt was this Salmon with Dijon Tarragon Sauce and while it sounds fancy, it’s incredibly easy to make! You’ll only need a handful of ingredients and 30-ish minutes in the kitchen and bam! A decadent, gorgeous meal will be on your table.

Let’s talk about the ingredients that you’ll need to make it happen.

Ingredients that you’ll need:

Overhead photo of ingredients needed to make salmon with tarragon sauce.

This recipe is essentially broken down into two different recipes: The salmon and the sauce.

SALMON FILLETS: I prefer to use wild king or sockeye salmon for this recipe. It is what I find most often in my local grocery store. You can use which ever salmon fillet that is available and fits your budget.

SALT/PEPPER: This is the only seasoning that the salmon will get. You want the flavor of the salmon as well as the sauce to shine.

MAYONNAISE: This is where the creaminess in the sauce comes from. It might seem odd but mayonnaise an salmon actually work very well together!

DIJON MUSTARD: Be sure to use dijon mustard in this recipe not yellow mustard. Yellow mustard won’t give you the right taste or color for this recipe.

FRESH TARRAGON: I usually give you the option to use fresh or dried herbs in most of my recipes but in this case, you’re really going to want to use fresh tarragon. You don’t get the same flavor from dried.

LEMON JUICE: A fresh squeeze of lemon adds some acidity to the sauce.

SUGAR: Just a pinch!

How do you make Salmon with Tarragon Sauce?

One of the best things about this salmon recipe is just how ridiculously easy it is to make! Let me show you in step by step photos so you can follow along. 

STEP #1: Make your dijon tarragon sauce by whisking all ingredients together in a bowl. Then set aside until you’re ready to use. 

STEP #2: Season salmon with salt and pepper and place on a foil lined baking sheet. Bake at 400 degrees for 10 minutes. 

STEP #3: Remove the salmon from the oven spoon some of the sauce over the top and continue baking for about 5 minutes. The salmon will flake easily when done. 

See! Just three easy steps and you’re on your way to this gorgeous, light dinner. It’s fancy enough for a date night but easy enough to make on a weeknight! 

What to serve with Salmon with Tarragon Sauce?

I served this with a green salad that I drizzled with Garlic Vinaigrette and then some Garlic Rice. My family loved it! 

RECIPE FAQ:

What are the different varieties of salmon?

When it comes to salmon there are many different varieties. Chinook/King Salmon is often considered the best tasting. Coho Salmon has more of a red color and delicate in flavor compared to King Salmon. Pink Salmon is the most common. Its flesh is very light in color and flavor. It’s often what is used for canned salmon. Sockeye salmon is known for its bright orange flesh and deep flavor.

Can you eat salmon skin?

Yes! It has some of the same nutrients as the rest of the salmon.

At what temperature is salmon considered cooked?

According to the FDA salmon is considered cooked at 145 degrees. This can often lead to a salmon filet that is very firm, and a bit dry. If you’d prefer more medium rare aim for a temperature of 125-135 degrees. Keep in mind that the salmon will continue to cook a bit after it’s removed from the heat source.

Looking to incorporate more salmon into your diet? Try these salmon recipes!

This Lemon Caper Salmon has been one of my top recipes for years! For good reason, it is delicious! 

Salmon with White Wine Dill Sauce the dill and butter in this sauce helps take this salmon to the next level! 

Salmon isn’t just for dinner! This Smoked Salmon Dip would make a great addition to any party! 

Note: This recipe was originally published in 2012. It was updated with new photos, dips and nutrition information in 2022.

Overhead photo of salmon with dijon tarragon sauce on white plate with salad and lemon slices.

Salmon with Dijon Tarragon Sauce

Baked Salmon topped with a decadent Dijon Tarragon Sauce. It'll be your new favorite way to cook salmon!
4.5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 329 kcal

Ingredients
  

Ingredients:

  • 3 tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • pinch of granulated sugar
  • kosher salt
  • fresh cracked black pepper
  • 4 salmon filets

Instructions
 

  • Preheat oven to 450 degrees.
  • Line a baking sheet with aluminum foil and spray with non-stick spray.
  • Combine mayonnaise, dijon mustard, tarragon, lemon juice and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
  • Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
  • Serve with remaining sauce on the side.

Notes

You will often find pin bones in salmon. It is a personal preference but I like to remove them before serving. I use a pair of tweezers. You can probably ask the fish monger at the seafood counter do to this for you as well. 
The best way to check the doneness of salmon is to use a meat thermometer and make sure it reaches 145 degrees. The easiest way to check if you don't have a meat thermometer is to press down on the salmon with a fork and flakes easily, it's done. 
This is best eaten the day that it is made. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 329kcalCarbohydrates: 2gProtein: 35gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 226mgPotassium: 956mgFiber: 1gSugar: 1gVitamin A: 227IUVitamin C: 3mgCalcium: 66mgIron: 3mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: dijon, dinner, fish, Recipe, salmon, tarragon sauce

Leave a Comment

Recipe Rating




  • Reply
    Aubrey
    October 7, 2022 at 4:51 pm

    5 stars
    This salmon recipe was SO good and so easy. My mom and I always used to get chicken tarragon sandwiches before school and ever since I have loved tarragon. I never thought to pair it with salmon!
    My whole family loved, even my picky kiddo. Thank you!

    • Reply
      Deseree
      October 12, 2022 at 10:17 pm

      Happy to hear that Aubrey! Thank you!! Now I’m off to try Tarragon Chicken Sandwiches. yum!!

  • Reply
    Deni
    July 19, 2022 at 1:22 pm

    1 star
    I am basing this review only on the sauce because I sous vide my Alaskan salmon.
    I love tarragon, but I found the amount of the Dijon mustard too overpowering for the sauce and the salmon and I even tried increasing all the other ingredients to balance it out.
    Unfortunately the sauce didn’t work, but the Alaskan salmon was moist and delicious as it was.

    • Reply
      Deseree
      July 21, 2022 at 12:04 pm

      Hi Deni! I am sorry to hear that you didn’t enjoy the sauce but really do appreciate your feedback! I am intrigued by the sound of sous vide salmon, I haven’t had the chance to try that in my sous vide yet!

  • Reply
    Jerry Dohnal
    July 17, 2022 at 9:36 am

    4 stars
    Tasty recipe (the simplicity is appealing), but I feel like it’s a little too Dijon forward – and I like Dijon. I would reduce to 2 teaspoons of Dijon.

    • Reply
      Deseree
      July 18, 2022 at 9:05 am

      Thank you for the feedback and taking the time to comment, Jerry! I am glad you found it tasty! :)

  • Reply
    Mary
    May 8, 2022 at 5:40 am

    5 stars
    Delishhhh

  • Reply
    Julie Kolb
    July 21, 2021 at 3:56 pm

    5 stars
    Love this recipe!

    • Reply
      Deseree
      July 21, 2021 at 4:17 pm

      Happy to hear that, Julie!

  • Reply
    Renee M. Marcelle
    January 8, 2021 at 5:53 pm

    5 stars
    Yum. The sauce was quite good. Any new spin on salmon is quite welcome in our household. We eat a lot of it!

    • Reply
      Deseree
      January 12, 2021 at 10:19 pm

      So happy to hear that Renee!

  • Reply
    low and slow
    September 12, 2020 at 4:40 pm

    5 stars
    Eggs are dairy what gives?

    • Reply
      Deseree
      September 13, 2020 at 10:19 am

      Even though you’ll often find them next to cheese, milk and yogurt at the grocery store, eggs aren’t a dairy product :)

  • Reply
    Charlotte
    June 8, 2020 at 12:46 pm

    5 stars
    Two questions, please:
    “Pre-heat the oven to 450 degrees”? Is this centigrade or farenheit? It is not specified and please remember that not all your readers live in the U.S…..
    Secondly, is there anything else I could use instead of mayonnaise as I can not stand it – would plain yogurt or creme fraiche work instead?
    Thank you.

    • Reply
      Deseree
      June 8, 2020 at 4:18 pm

      Hi Charlotte! It’s fahrenheit and you could certainly use yogurt. I would use full fat :)

  • Reply
    Linda Lind
    May 26, 2019 at 6:39 pm

    5 stars
    Served this for dinner with guests this evening. It was a big hit! Thanks

    • Reply
      Deseree
      May 27, 2019 at 5:36 pm

      you are so welcome! I’m happy to hear it!

  • Reply
    Emily
    April 27, 2012 at 4:38 pm

    This looks divine!!!

  • Reply
    Modern Tom
    March 27, 2012 at 9:56 am

    These two tastes might be a little strong for my liking but it looks like a great recipe for my old lady!

  • Reply
    Trystan
    March 26, 2012 at 3:34 pm

    Hope you don’t mind that I shared this recipe on my blog!! I linked it back to you of course, it was just too good not to share!

  • Reply
    Deseree
    March 26, 2012 at 10:15 am

    Thanks for catching this Mark! I realize that you probably already made it but yes you add the lemon juice to the sauce in step 3. I’ll adjust the recipe now. I hope you enjoyed it! :)

  • Reply
    Mark
    March 25, 2012 at 11:18 am

    Sounds great, we’re going to try it tonight. I have a question though. The ingredient lists lemon juice but I don’t see it mentioned in the instructions. Is it to be added to the sauce?

  • Reply
    Jenn's Food Journey
    March 16, 2012 at 5:05 am

    I love this sauce… I bet it would go well with just about any piece of fish.. heck, even chicken! I do love sauces.. to me, the salmon is the added bonus here!! lol Looks fantastic, Des!

  • Reply
    StephenC
    March 15, 2012 at 11:27 am

    To be honest, 2 Tbs tarragon sounds like it could be too much. Peter doesn’t like it and the last time I used it I think I overdid it. I like your salmon and sauce and may try to sneak some of it by him very soon.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.