Pan-Seared Salmon with Dill-Tarragon Sauce

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Perfectly seared salmon fillets with a vibrant dill-tarragon sauce that complements the fish's rich flavor. This French-inspired seafood recipe (low-carb), ready in about 22 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), skin-on salmon fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp, chopped dill
• 1 tsp, chopped tarragon
• 3 tbsp heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 4 (6 oz) salmon fillets dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
2. Step 2: Place salmon skin-side down in skillet and cook undisturbed for 6-7 minutes until skin is crisp and golden; flip and cook 3-4 minutes more until fish flakes easily with a fork.
3. Step 3: Remove salmon to a plate and keep warm. Add 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp chopped tarragon, 3 tbsp heavy cream, and 1 tbsp unsalted butter to the skillet, whisking constantly until sauce thickens slightly (about 2 minutes).
4. Step 4: Stir in 1/2 tsp lemon zest, then spoon sauce over salmon fillets and garnish with extra dill.