Crisp-Skinned Salmon with Tarragon Lemon Hollandaise

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 15 min  ·  total 25 min  ·  difficulty medium

Pan-seared salmon with crackling skin served under a smooth tarragon and lemon hollandaise. The rich sauce complements the fish without added starches.

Per serving

254.7 g per serving

Ingredients

• 300 g salmonSalmon, Fish, raw
• 10 ml olive oil
• 120 g unsalted butterButter, Without salt
• 51 g egg yolksEgg, Yolk, raw
• 12 ml lemon juiceLemon juice, Raw
• 10 ml water
• 1 g lemon zestLemon peel, Raw
• 2 g tarragonSpices, Tarragon, dried
• 3 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Method

1. Pat the salmon dry on all sides. If needed, cut into two equal portions. Season with about 2 g of the salt and a portion of the black pepper, reserving the rest for the sauce.
2. Heat the olive oil in a skillet over medium-high heat until shimmering, about 2 minutes. Place salmon skin side down and press gently for 30 seconds. Cook until the skin is crisp and most of the flesh has turned opaque, 5 to 6 minutes. Flip and cook 2 to 3 minutes more, or until done to your liking. Transfer to warm plates.
3. Melt the unsalted butter in a small saucepan over low heat until fully liquid and warm, 2 to 3 minutes. Keep warm but not bubbling.
4. Set a heatproof bowl over a pot with barely simmering water. Add the egg yolks, lemon juice, water, and the remaining salt. Whisk constantly until slightly thickened and pale, 2 to 3 minutes.
5. While whisking, very slowly stream in the warm melted butter. Continue whisking until the sauce is thick and glossy, 1 to 2 minutes. Remove the bowl from the heat.
6. Stir in the lemon zest and finely chopped tarragon. Season with the remaining black pepper and adjust salt if needed.
7. Spoon the tarragon lemon hollandaise over the salmon and serve immediately.

Tips

• Keep the water under the bowl at a bare simmer to avoid scrambling the egg yolks.
• If the sauce thickens too much, whisk in 5–10 ml warm water to loosen it.
• Ghee can replace unsalted butter for a deeper, nuttier flavor.
• Drying the salmon very well before searing helps the skin turn crisp.