February 25, 2025

Pan Seared Salmon with Creamy Tarragon & Shallot Sauce

Pan Seared Salmon with Creamy Tarragon & Shallot Sauce is a simple yet elegant dish. It combines the rich, delicate flavors of fresh salmon with a velvety, herb-infused sauce. The salmon is pan-seared to golden perfection, creating a crispy, flavorful crust while keeping the inside tender and moist. The sauce, made with sautéed shallots, fresh tarragon, and a blend of cream and white wine, adds a luxurious touch that perfectly complements the fish.

To begin, the salmon fillets are seasoned with salt, pepper, and a drizzle of olive oil before being seared in a hot skillet. The high heat helps achieve a beautifully crisp exterior while locking in the natural juices. After the salmon is cooked, it is set aside to rest, allowing the flavors to settle.

In the same skillet, shallots are sautéed until soft and aromatic, followed by a splash of white wine. This deglazes the pan and adds a light, tangy base. Cream is then stirred in, creating a luscious, silky sauce. Fresh tarragon is added to the sauce, infusing it with its distinctive, slightly anise-like flavor. This pairs wonderfully with the richness of the salmon.

The salmon is then topped with the creamy tarragon and shallot sauce, making every bite an irresistible blend of savory, herbaceous, and buttery flavors. This dish can be served alongside roasted vegetables, rice, or a fresh green salad. This makes it a versatile meal that is both comforting and refined. Whether for a weeknight dinner or a special occasion, this Pan Seared Salmon with Creamy Tarragon & Shallot Sauce is sure to impress.

This recipe also includes a carrot puree and broccoli. A complete, elegant and delightful meal.

Pan Seared Salmon Recipe with Creamy Tarragon & Shallot Sauce

Pan Seared Salmon with Creamy Tarragon & Shallot Sauce is a simple yet elegant dish that combines the rich, delicate flavors of fresh salmon with a velvety, herb-infused sauce.

Print Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course: Main Course

Cuisine: American, French

Ingredients Method Notes

Ingredients

Preparing the Salmon
4 Salmon 6 Ounce Portions Fileted.
Salt To Taste.
Pepper To Taste
4 Ounces Butter Preferably Clarified but not necessary.
Prepare the Sauce
8 Ounces Butter
1/2 Cup Shallots Chopped
3 Tbl Tarragon Fresh and chopped.
1 Cup White Wine Semi-sweet works great.
4 Tsp Garlic Minced
1/2 Cup Heavy Cream
Prepare Carrot Puree
4 Lbs Carrots Peeled and Chopped
3 Tsp Ground Cumin
Salt To Taste
Pepper To Taste
5 Ounces Butter
4 Tbl Parsley Fresh and chopped..
Prepare the Broccoli
10 Ounces Broccoli Florets Poached
4 Tbl Garlic Olive Oil
Salt To Taste
Pepper To Taste

Method

Prepare The Salmon
Preheat oven to 375F
Season the fish with salt and pepper to taste.
In an oven proof frying pan, heat the butter, and when hot (350F), add the fish on the serving side When golden brown, flip it to the other side, turn off heat, and allow to set out of the pan and off the stove for a few minutes before putting it in the oven. You don't want it to get to cooked. Bake in the oven for about 5 to 6 minutes, depending on the size of your portion.
Remove salmon and set aside allowing it to rest.
Making The Sauce
In a , heat 2 ounces of butter. When hot, add the shallots and sweat them for a couple of minutes.
Add the tarragon and white wine and let it reduce by half. Add the garlic, the cream, and another 2 ounces of butter.
Make The Carrot Puree
Poach the carrots until tender in water. Remove from water.
In a food processor, add the carrots, cumin, salt, and pepper, and process until very smooth. Add butter and parsley, and it is ready to serve.
Prepare the Broccoli Florets
Quickly sauté the florets and season with salt and pepper.
Assembling The Dishwasher
Take the carrot puree and place some on the plate. Swirl it around the plate to smooth and spread it out some.
Place the salmon on the carrot puree.
Place the sauce on top of the salmon.
Arrange the broccoli around the salmon. It is alright if the broccoli is in some of the puree.
Serve and enjoy. This is very elegant and delicate dish.

Notes

You can use chicken stock for the carrots if you want instead of water. Carrots will absorb some of the flavor of the chicken stock.

For sweeter carrot puree, you can honey or maple syrup to the food processor also.

Spinach and asparagus also makes a great side dish for the salmon.

Author: Mr. Sam

Filed Under: American, European, French, Main Entree, Sauteing, Seafood

Tags: Creamy, delicate, elegant, healthy, Tasty

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Halloween is one of the most enchanting nights of the year, full of glowing jack-o’-lanterns, playful scares, and creative costumes. Celebrated every October 31st, it’s a time when children race through neighborhoods trick-or-treating, adults gather for costume parties, and homes are decorated with cobwebs, skeletons, and flickering candlelight. But behind all the fun and festivity lies a fascinating history that stretches back thousands of years. The holiday began with the ancient Celtic festival of Samhain, a harvest celebration marking the end of summer and the beginning of winter. The Celts believed that on the night of October 31st, the boundary between the living and the spirit world grew thin. Ghosts and other supernatural beings were thought to walk among the living. To protect themselves, people lit bonfires, wore disguises to confuse wandering spirits, and left out offerings of food. These traditions were meant to keep danger at bay, while also honoring loved ones who had passed away. As Christianity spread through Europe, the church blended Samhain with its own holy days. November 1st became All Saints’ Day (also called All Hallows’ Day), and October 31st became All Hallows’ Eve, later shortened to Halloween. Over time, the customs grew and shifted. In medieval Europe, people practiced “souling,” where they went door to door, offering prayers for the dead in exchange for food. This was one of the earliest versions of what we now know as trick-or-treating. When Irish and Scottish immigrants brought these traditions to America in the 1800s, Halloween began to take on its modern form. Pumpkins replaced turnips as the lantern of choice, thanks to their size and abundance. Communities embraced costume parades, neighborhood parties, and eventually candy-giving as central features of the holiday. By the 20th century, Halloween had transformed into the colorful, playful celebration we know today. Now, Halloween is as much about creativity and fun as it is about spookiness. From haunted houses and ghost stories to caramel apples and carved pumpkins, it’s a holiday that mixes mystery with merriment. At its heart, Halloween is about imagination—becoming someone (or something) else for a night, while celebrating the thrill of the eerie and the joy of community.