Skillet salmon with tarragon cream sauce

Tarragon brings a vibrant flavor to the rich cream sauce in this salmon recipe. The sauce is given a tangy touch with sour cream, and while thick and smooth, it’s made with half and half versus heavy cream, helping to lighten up this one-skillet meal.

Prep time: 10 minutes
Cooking time:  20 minutes

Stir together the coriander, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Lay the salmon skin-side down on a flat surface and sprinkle with seasonings.

Heat the olive oil in a large skillet over medium-high. Add the fillets skin-side up and cook for 3-4 minutes, until the salmon is seared and begins to brown on the edges. Turn the salmon and cook for 3-4 more minutes until firm and the fish just begins to flake.

Turn off the heat. Transfer the salmon to a plate. At this point the skin will have begun to separate from the fillet. You can choose to remove it, or leave it in place. Once the skillet is cool enough to touch, use a paper towel to wipe out any excess oil. It’s okay if some oil remains, but this will tint your sauce a darker color.

Melt the butter with the garlic in the skillet over medium-high heat. Sprinkle in the flour and whisk to form a paste. Once the paste is bubbling, reduce the heat to medium and slowly whisk in the half and half. Whisk vigorously to smooth any clumps.

Continue to whisk and increase the heat back to medium-high. The sauce will begin to bubble and thicken. Continue to whisk as it cooks, about 5 more minutes, until it is thick enough to coat the back of a spoon.

Reduce the heat to low. Whisk in the sour cream, tarragon, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the salmon fillets back to the skillet, nestling them in the sauce. Continue to cook on low until the salmon is warmed again, 3 to 5 minutes.

Sprinkle with more tarragon and serve.