Pan-Seared Salmon with Dill-Tarragon Sauce
Perfectly seared salmon fillets with a vibrant dill-tarragon sauce that complements the fish's rich flavor. This french-inspired seafood (low-carb) ready in about 22 minutes blends (6 oz each), skin-on salmon fillets, olive oil, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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).
- Step 4: Stir in 1/2 tsp lemon zest, then spoon sauce over salmon fillets and garnish with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Dill-Tarragon Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Dill-Tarragon Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Dill-Tarragon Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Dill-Tarragon Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Salmon with Dill-Tarragon Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
