Chef John's Salmon

Chef John's Salmon

48
Chef John 22168

"I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work."
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Ingredients

25 m servings 496 cals
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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
  2. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
  3. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
  4. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
  5. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
  6. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
  7. Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Reviews

48
  1. 56 Ratings

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Most helpful positive review

This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with th...

Most helpful critical review

My family has been trying a lot of different salmon recipes recently - and liking them - but unfortunately, this was a thumbs down from all. We just didn't care for the flavor combo. The textu...

This salmon is delicious! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness, but it only added to it. I minced the garlic and mixed with th...

My family has been trying a lot of different salmon recipes recently - and liking them - but unfortunately, this was a thumbs down from all. We just didn't care for the flavor combo. The textu...

This was absolutely delicious! I do not like the taste of mayo, so used non fat plain greek yogurt instead. Very tangy and full of flavor. My whole family loved it and deemed the recipe " a k...

As a novice cook, this dish seemed like it would be a challenge, but it was pretty easy to put together. Our salmon steak was quite a bit thicker than the 8 oz, so we more than doubled the cooki...

Tasty. Made exactly as is.

This recipe is simple and fantastic! I loved using a mortar and pestle, too. I will start doing this more often with more herbs. I do believe the mortar and pestle help extract bold flavors. ...

Excellent! I ended up using thyme instead of tarragon as I didn't have any. It was so good! I rarely have seconds of salmon, even when I cook it, but I totally had seconds of this! My husban...

an excellent, yet simple, recipe. My kids (2, 4, and 6) ate it very well. I used basil and thyme for the herbs because that's what I had growing outside

Great when I first made it but I wasn't a fan when I had it the next day as left over.