Company Worthy and Restaurant Quality! Be sure to make your sauce ahead of time to let the ingedients meld. I added more dijon, lemon, and the 4 cloves of garlic made it very garlicky! But it's all good, believe me! I baked the salmon too, only because of thunderstorms here. 400 degrees for 17 minutes - - perfect. Austin, this is one fabulous recipe.

Loved, loved, loved it!! I order salmon whenever I find it on the menu but now I will eat it at home with this sauce. Thank you Austin.

I like this a lot. The mustard was a really nice touch, not something I would have thought to put on salmon.

The flavor of the sauce was a lot more tangy than I expected - which is good! I baked the salmon 'cuz I would have wrecked it on the grill - believe me. Otherwise prepared as written. Really nice - even my 19yo (a man of few words) said it was "awesome." Thanks for the recipe, Austin! Sorry my pic didn't turn out as well as I hoped, and yes it IS worth the calories! SunnyB ;)

This was very very good. I cut the salmon into four fillets, wrapped them in foil, and baked with a little bit of salt, pepper, and olive oil at 350 degrees F. When they were just barely done, I spread the sauce on them and let it bake some more uncovered so that the sauce just barely browned.

This dish has a great concept. I really enjoyed topping the salmon with lemon slices. However Tarragon was not the right herb. I would suggest dill or some other alternative. As well, I found the salmon to be a bit dry. Next time I made it I wrapped it in tin-foil and baked it for just over 15min at 400F. Perfect!

First let me say that I have never liked dried tarragon. I have tried it many times in recipes, enough to know I did NOT like it. I decided to try this dish, for something new on a Friday night during Lent. I am so glad I did. I used the fresh tarragon, and was pleasantly surprised. I followed the recipe to the "T". The only thing I did differently was I grated the garlic instead of mincing it. That was probably not a good thing to do. The overwhelming taste of garlic (hot/burn) upon tasting it was horrible. I put in about 1/2 tsp of sugar, hoping it would help ( I don't know why, it was all I could think of at the time). And with sitting before we ate, I would had hoped it would have mellowed out. It did, but only slightly. My DH and I liked it. I will make it again, but cut back on the garlic, or at least not grate it again. We LOVE garlic, and this was just too much. Thanks Austin, for giving me a new sauce for my fish!

This was fantastic. Restaurant quality meal served with a salad and garlic mashed potatoes. I added a little hot sauce to the sauce and sauteed the salmon in garlic olive oil. A real keeper!

Very good. Only suggestion I have: make the sauce ahead (a couple of hours if possible) and put in the fridge until ready to serve.

delicious!

Wonderful taste and easy to make!

I went to Costco yesterday and got some salmon and decided to try out a new recipe. This one seemed to be easy enough and I trust a previous reviewer so I had to give it a shot. I'm glad that I did. It turned out super. And Mike is right on the money with the time tables. Very tasty!

I thought that the flavor was not worth the extra calories.

I agree with Mike in that this is certainly a company worthy dish. Can't wait to make this for my friend Ro. I made this for lunch today and didn't need to grill the fish as I had salmon in the freezer that my hubby had smoked last month. I used lite mayo and it still made a fabulous sauce. I'm not a huge tarragon person, so I used snipped chives instead. Shared this with my daughter and we both loved it. Thanks a bunch Chef Austin!!

10 minute prep time, 10 minute cook time. So quick & easy. Blend the sauce very well to mix flavors. From first to last bite the taste put a big smile on my face. Outstanding. I will definately serve this to company.