An Easy Pan Seared Salmon Recipe with a Savory Tarragon & Shallot Cream Sauce

Hello friends, today I want to share one of my favorite dishes, a Pan Seared Salmon Recipe with a Tarragon & Shallot Cream Sauce. This recipe is a blend of succulent salmon fillets, aromatic tarragon, and flavorful shallots, all complemented by a rich and creamy sauce. Not only is this recipe incredibly delicious, but it’s also simple to make and perfect for any occasion. And as if that is not enough, Salmon is healthy rich in omega-3 fatty acids, high-quality protein, and a fantastic source of vitamins and minerals.

Pair this exquisite dish with your favorite side dishes such as roasted potatoes, sautéed vegetables, or a refreshing green salad. The versatility of this recipe allows you to customize the meal according to your preferences and dietary needs.

This Pan Seared Salmon Recipe with a Tarragon & Shallot Cream Sauce is the perfect combination of delicate flavors of salmon with the aromatic infusion of tarragon and shallots. This dish is perfect for those special occasions when you want to impress your dinner guests or simply indulge in a luxurious weeknight meal with family.

By following the below, you can create a restaurant-quality meal right in your own kitchen.

So, let’s get cooking!

FAQs About This Pan-Seared Salmon Recipe:

1) What should I look for when buying salmon?

When buying salmon, look for the following qualities:

• Freshness: The fish should have a mild, oceanic smell.
• Appearance: The flesh should be firm, shiny, and vibrant in color.
• Texture: The fish should have a smooth texture and should not feel slimy or sticky.
• Source: Opt for wild-caught salmon for a more natural flavor and sustainable choice, if available.

2) Can I prepare this Pan Seared Salmon Recipe in advance?

Yes, you can prepare Pan Seared Salmon in advance. Simply cook the salmon as desired and refrigerate it for up to 2-3 days. When ready to serve, you can either enjoy it cold or reheat it gently.

3) How should I store leftover Pan Seared Salmon?

To store leftover Pan Seared Salmon, place it in an airtight container or wrap it tightly in plastic wrap. Refrigerate it for up to 2-3 days. Make sure to remove any sauce or accompaniments before storing, as they may affect the salmon’s texture and taste.

4) Can I freeze Pan Seared Salmon?

Yes, you can freeze Pan Seared Salmon. Allow the cooked salmon to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

5) What is the best way to reheat Pan Seared Salmon?

The best way to reheat Pan Seared Salmon is to gently warm it in a skillet over low heat. This method helps maintain the salmon’s moisture and prevents it from becoming dry. You can also reheat it in the oven at a low temperature or using a microwave on a low power setting, but be cautious not to overcook it.

6) What sides pair well with Pan Seared Salmon?

Pan Seared Salmon pairs well with a variety of sides. Here are a few popular options:

• Roasted vegetables, such as asparagus or Brussels sprouts.
• Quinoa or couscous.
• Steamed or sautéed greens, like spinach or kale.
• Mashed potatoes or sweet potatoes.
• Citrus-based salads or coleslaw.

7) What wines pair well with Pan Seared Salmon?

When it comes to wine pairings with Pan Seared Salmon, consider the following options:

• Light-bodied white wines like Sauvignon Blanc or Pinot Grigio.
• Chardonnay, especially if the salmon has a creamy or buttery sauce.
• Rosé wine, particularly those with fruity and floral notes.
• Light to medium-bodied red wines like Pinot Noir, especially if the salmon is served with a savory glaze or sauce.

8) Can I marinate the salmon before pan searing?

Yes, you can marinate the salmon before pan searing to add flavor. Marinating for 30 minutes to a few hours can infuse the fish with delicious tastes. Opt for marinades containing ingredients like citrus juices, soy sauce, herbs, and spices to enhance the salmon’s natural flavors.

9) Should I remove the skin from the salmon before pan searing?

It’s a matter of personal preference. The skin can be left on the salmon while pan searing, as it adds a crispy texture and helps retain moisture. However, if you prefer to remove the skin, you can carefully peel it off before cooking.

10) How do I achieve a crispy skin when pan searing salmon?

To achieve a crispy skin when pan searing salmon, follow these steps:

1. Ensure the salmon skin is dry by patting it with a paper towel.
2. Heat a non-stick skillet over medium-high heat and add a small amount of oil.
3. Place the salmon in the skillet, skin-side down, and press gently to ensure good contact with the pan.
4. Cook undisturbed for 4-5 minutes until the skin becomes golden brown and crispy.
5. Carefully flip the salmon using a spatula and cook for an additional 2-3 minutes on the other side until it reaches your desired doneness.

11) Can I use frozen salmon for pan searing?

Yes, you can use frozen salmon for pan searing. Thaw the salmon in the refrigerator overnight or use the defrost setting on your microwave. Ensure the salmon is completely thawed before cooking to ensure even cooking and optimal texture.

12) Are there any alternative cooking methods for salmon besides pan searing?

Yes, there are alternative cooking methods for salmon besides pan searing. Some popular options include:

• Succulent Honey Glazed Salmon: A stunning Honey Glazed Salmon recipe that’s perfect for any occasion. The flavors are amazing in this simple yet elegant salmon dish.
• Baked Salmon with a Horseradish Crust: A simple recipe, but the flavors are complex and delicious. The horseradish gives the salmon a slight kick, while the bell pepper coulis provides sweetness and creaminess that balances out the dish.
• Butter Poached Salmon: Salmon Medallions so melt-in-your-mouth tender they break apart with the first touch of a fork. Paired with a fabulous sauce, Poached Salmon Medallions make a fantastic dinner.
• Salmon Papillote with Leeks & Shallots Fondue: Salmon in Papillote, or Salmon steamed in parchment paper. A really cool way to cook fish. This is a great classical cooking technique to add to your repertoire of cooking skills!

Remember to adjust cooking times based on the thickness of the salmon fillets and personal preferences for doneness.