We are fans of salmon, and we are always experimenting as to how to cook salmon fillets in unusual fashion.  Here’s a result from that on-going experimentation: Salmon Fillets with lemon, Tarragon  and Garlic Sauce. Technically, summer is here, so you should find fresh tarragon at your local grocer. Garlic is always in season. Now you have the makings for a great sauce to top that fillet. A quick, easy and delicious entrée. With a veggie or potatoes on the side, some crusty bread, and a good white wine  (or red, for that matter), you have a great repast.



4 (4-ounce) salmon fillets |
Salt and freshly ground pepper to taste
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons finely grated lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh tarragon or 1 tablespoon dried


  1. Rinse salmon fillets under cold running water and pat  dry with paper towels. Season with salt and pepper.
  2.  In a small bowl, whisk together the mayonnaise, mustard,  2 tablespoons olive oil, garlic, lemon zest, lemon juice and tarragon. Set aside.
  3.  Put the remaining  2 tablespoons oil in a cast-iron, non-stick or carbon steel skillet over medium high heat, and heat until the oil shimmers. Cook the salmon fillets flesh-side down for 5 to 7 minutes,  depending on how done you want them. Flip and cook the skin side for 1-2 minutes. Serve with the sauce.
    Yield: 4 servings.