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Chef John's Salmon

Chef John's Salmon

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Chef John

Chef John

I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

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Nutrition

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  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
  2. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
  3. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
  4. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
  5. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
  6. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
  7. Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
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Reviews

ChiefButtons
10

ChiefButtons

8/7/2012

This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary, imo). I subbed fresh thyme for tarragon, as I did not have any fresh tarragon. I think fresh dill would be great, too. I ended up baking at 400 for abut ten minutes, according to a similar recipe, and it worked out fine, although, I will broil next time for the added browning effect of the topping. I would definitely try this technique with other fish, too.

Mama Cass
7

Mama Cass

7/23/2012

My family has been trying a lot of different salmon recipes recently - and liking them - but unfortunately, this was a thumbs down from all. We just didn't care for the flavor combo. The texture of the fish was perfect, though.

Ann Ruesch
4

Ann Ruesch

11/29/2012

This was absolutely delicious! I do not like the taste of mayo, so used non fat plain greek yogurt instead. Very tangy and full of flavor. My whole family loved it and deemed the recipe " a keeper"! Will make many times.....

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