Nigella Lawson’s tarragon salmon is the ‘best-ever’ and cooks in under 10 minutes

Finding something to cook in the middle of the week can be difficult, especially if you’re short on time.

One recipe that’s always a crowd-pleaser is salmon. Served with a delicious, creamy sauce, home cooks will be onto a winner.

This recipe from Nigella Lawson includes a creamy, garlic, tarragon sauce and succulent salmon.

Nigella said of the recipe: “The retro sauce is super comforting both for its speed and its fragrant creaminess.”

The recipe has been a hit with cooks with many commenting on how great the recipe is on

One person said: “I have made this recipe several times using fresh French tarragon and fresh chives. It was absolutely delicious.”

Another person posted: “Best-ever salmon recipe. Thanks Nigella. Made it for friends, mother-in-law, my daughter and her boyfriend and they all asked for the recipe. Delicious.”

How to make tarragon salmon


  • 60ml dry white vermouth
  • One teaspoon dried tarragon
  • One teaspoon dried chives
  • One teaspoon unsalted butter
  • Two teaspoons garlic infused olive oil
  • Two Alaskan, organic or ASC-certified Scottish salmon fillets
  • 60 millilitres double cream
  • Maldon sea salt flakes (to taste)
  • pepper (to taste)
  • One teaspoon chopped fresh tarragon (or chives or watercress – to serve)


1. Firstly, pour the vermouth into a cup and stir in the dried herbs. Put this to one side for later.

2. Next, heat the butter and garlic oil in a small frying pan that’s big enough for two salmon fillets. When the butter starts to sizzle, add the salmon hump-side down for two minutes.

3. Turn over the salmon, add the vermouth and the herbs and once it starts bubbling, cook it for two more minutes. Remove the salmon fillets to plates and stir the cream into the pan, ensuring you season the sauce to taste.

4. Add some chopped tarragon or chives to the pan before pouring the sauce over the salmon fillets.

This recipe would taste great served either with salad or new potatoes.

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