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Salmon with Tarragon Dill Cream Sauce

This makes 2 total servings of Salmon with Tarragon Dill Cream Sauce. Each serving comes out to be 469 Calories, 40g Fats, 1.5g Net Carbs, and 22.5g Protein.
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Ingredients
  

Salmon Filets

  • 1 ½ lb. Salmon Filet
  • 3/4-1 tsp. Dried Tarragon
  • 3/4-1 tsp. Dried Dill Weed
  • 1 tbsp. Duck Fat
  • Salt and Pepper to Taste

Cream Sauce

  • 2 tbsp. Butter
  • ¼ cup Heavy Cream
  • ½ tsp. Dried Tarragon
  • ½ tsp. Dried Dill Weed
  • Salt and Pepper to Taste

Instructions
 

  • Slice the salmon in half to create 2 filets. Season meat of fish with spices and skin side with salt and pepper.
  • Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat. Once hot, add salmon skin side down.
  • Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
  • Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat.
  • Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together. Serve sauce on top of salmon.