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 seafood recipe (low-carb), ready in about 22 minutes, pairs salmon fillets, olive oil, and 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 "Build a week of meals around this recipe" 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) salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp dill, chopped
• 1 tsp tarragon, chopped
• 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 5 Skillet 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.