This Salmon with Dijon Tarragon Sauce is going to be your new favorite way to make salmon. Easy enough for a weeknight but decadent enough for date night!
Here in the Pacific Northwest, Salmon is kind of our thing. You can find fresh, often wild, salmon at just about any grocery store. We are really lucky that way! And because it’s such a delicious, nutritious protein to add to your diet, I am always looking for new ways for my family to enjoy it.
My latest attempt was this Salmon with Dijon Tarragon Sauce and while it sounds fancy, it’s incredibly easy to make! You’ll only need a handful of ingredients and 30-ish minutes in the kitchen and bam! A decadent, gorgeous meal will be on your table.
Let’s talk about the ingredients that you’ll need to make it happen.
Ingredients that you’ll need:
This recipe is essentially broken down into two different recipes: The salmon and the sauce.
SALMON FILLETS: I prefer to use wild king or sockeye salmon for this recipe. It is what I find most often in my local grocery store. You can use which ever salmon fillet that is available and fits your budget.
SALT/PEPPER: This is the only seasoning that the salmon will get. You want the flavor of the salmon as well as the sauce to shine.
MAYONNAISE: This is where the creaminess in the sauce comes from. It might seem odd but mayonnaise an salmon actually work very well together!
DIJON MUSTARD: Be sure to use dijon mustard in this recipe not yellow mustard. Yellow mustard won’t give you the right taste or color for this recipe.
FRESH TARRAGON: I usually give you the option to use fresh or dried herbs in most of my recipes but in this case, you’re really going to want to use fresh tarragon. You don’t get the same flavor from dried.
LEMON JUICE: A fresh squeeze of lemon adds some acidity to the sauce.
SUGAR: Just a pinch!
How do you make Salmon with Tarragon Sauce?
One of the best things about this salmon recipe is just how ridiculously easy it is to make! Let me show you in step by step photos so you can follow along.
Whisk together all ingredients to make sauce. 
Season salmon with salt and pepper and bake at 400 for 10 minutes. 
Drizzle salmon with sauce and bake for 5 more minutes until cooked through.
STEP #1: Make your dijon tarragon sauce by whisking all ingredients together in a bowl. Then set aside until you’re ready to use.
STEP #2: Season salmon with salt and pepper and place on a foil lined baking sheet. Bake at 400 degrees for 10 minutes.
STEP #3: Remove the salmon from the oven spoon some of the sauce over the top and continue baking for about 5 minutes. The salmon will flake easily when done.
See! Just three easy steps and you’re on your way to this gorgeous, light dinner. It’s fancy enough for a date night but easy enough to make on a weeknight!
What to serve with Salmon with Tarragon Sauce?
I served this with a green salad that I drizzled with Garlic Vinaigrette and then some Garlic Rice. My family loved it!
RECIPE FAQ:
When it comes to salmon there are many different varieties. Chinook/King Salmon is often considered the best tasting. Coho Salmon has more of a red color and delicate in flavor compared to King Salmon. Pink Salmon is the most common. Its flesh is very light in color and flavor. It’s often what is used for canned salmon. Sockeye salmon is known for its bright orange flesh and deep flavor.
Yes! It has some of the same nutrients as the rest of the salmon.
According to the FDA salmon is considered cooked at 145 degrees. This can often lead to a salmon filet that is very firm, and a bit dry. If you’d prefer more medium rare aim for a temperature of 125-135 degrees. Keep in mind that the salmon will continue to cook a bit after it’s removed from the heat source.
Looking to incorporate more salmon into your diet? Try these salmon recipes!
This Lemon Caper Salmon has been one of my top recipes for years! For good reason, it is delicious!
Salmon with White Wine Dill Sauce the dill and butter in this sauce helps take this salmon to the next level!
Salmon isn’t just for dinner! This Smoked Salmon Dip would make a great addition to any party!
Note: This recipe was originally published in 2012. It was updated with new photos, dips and nutrition information in 2022.
Servings
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- pinch of granulated sugar
- kosher salt
- fresh cracked black pepper
- 4 salmon filets
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with aluminum foil and spray with non-stick spray.
Combine mayonnaise, dijon mustard, tarragon, lemon juice and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
- Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
- Serve with remaining sauce on the side.
Thank you Elizabeth! And 3 times already? Wow! I’m glad your whole family enjoys it that much. I, too, struggle with getting crispy skin on salmon. I think cooking it in a skillet skin side down might help with this a bit, but I haven’t actually tried that yet. Thank you for taking the time to review!
Thank you for that tip, Lisa! I am so happy to hear that you enjoyed it. Thank you for taking the time to come back and review :)
I read reviews before trying this for the 1st time. I recommend tasting sauces AS you’re making them, because there are many mayos and Dijon mustards on the market, and each one brings something different to the individual palette. Some mayos have more lemon flavor, so you may want to back off on lemon juice, etc.
I found the sauce to be very good. I would lower the oven temp to 350° because salmon overcook easily ( check every 10 minutes) because not every piece is the same size. Will definetly make this again!
This is DELICIOUS.
Even my fish-hesitant family absolutely raves about it; I’ve made it three times now. I wish I could figure out a way to get the skin crispy – I may play with that next time – but otherwise, it’s decadent. And easy; I usually have everything except the fish and the fresh tarragon (in a pinch, the dried is decent in this, though the fresh is certainly better).
Tonight I subbed arctic char in lieu of salmon, just for a change, and it was wonderful.
Oh I love to hear that, Madeline! Glad you enjoy it!
The best salmon!! I make this once a week.
I’m so happy to hear this, Ruth! Thank you!
I just tried this recipe this evening and it is awesome – simple and fast to prep and serve, and very delicious. I will make it a regular!
i was cooking the salmon in a covered skillet on the hob and the recipe worked just fine.
Thank you
Happy to hear you enjoyed it, Jane! And glad to hear the dried tarragon works as well. It can be easier to get your hands on than fresh!
Liked it a lot…adjusted the mustard to our liking…didn’t have fresh tarragon so used dried
Thanks for your feedback, Donna!
The salmon was good, but we found the sauce too over powering. I think it may be too Dijon mustard.
Haven’t made it yet. Is it 400 or 450? In the description it says 400 and in the recipe it is 450? Big difference. Im going with 400.
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Happy to hear that Aubrey! Thank you!! Now I’m off to try Tarragon Chicken Sandwiches. yum!!
This salmon recipe was SO good and so easy. My mom and I always used to get chicken tarragon sandwiches before school and ever since I have loved tarragon. I never thought to pair it with salmon!
My whole family loved, even my picky kiddo. Thank you!
Hi Deni! I am sorry to hear that you didn’t enjoy the sauce but really do appreciate your feedback! I am intrigued by the sound of sous vide salmon, I haven’t had the chance to try that in my sous vide yet!
I am basing this review only on the sauce because I sous vide my Alaskan salmon.
I love tarragon, but I found the amount of the Dijon mustard too overpowering for the sauce and the salmon and I even tried increasing all the other ingredients to balance it out.
Unfortunately the sauce didn’t work, but the Alaskan salmon was moist and delicious as it was.
Thank you for the feedback and taking the time to comment, Jerry! I am glad you found it tasty! :)
Tasty recipe (the simplicity is appealing), but I feel like it’s a little too Dijon forward – and I like Dijon. I would reduce to 2 teaspoons of Dijon.
Delishhhh
Happy to hear that, Julie!
Love this recipe!
So happy to hear that Renee!
Yum. The sauce was quite good. Any new spin on salmon is quite welcome in our household. We eat a lot of it!
Even though you’ll often find them next to cheese, milk and yogurt at the grocery store, eggs aren’t a dairy product :)
Eggs are dairy what gives?
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Hi Charlotte! It’s fahrenheit and you could certainly use yogurt. I would use full fat :)
Two questions, please:
“Pre-heat the oven to 450 degrees”? Is this centigrade or farenheit? It is not specified and please remember that not all your readers live in the U.S…..
Secondly, is there anything else I could use instead of mayonnaise as I can not stand it – would plain yogurt or creme fraiche work instead?
Thank you.
you are so welcome! I’m happy to hear it!
Served this for dinner with guests this evening. It was a big hit! Thanks
This looks divine!!!
These two tastes might be a little strong for my liking but it looks like a great recipe for my old lady!
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Hope you don’t mind that I shared this recipe on my blog!! I linked it back to you of course, it was just too good not to share!
Thanks for catching this Mark! I realize that you probably already made it but yes you add the lemon juice to the sauce in step 3. I’ll adjust the recipe now. I hope you enjoyed it! :)
Sounds great, we’re going to try it tonight. I have a question though. The ingredient lists lemon juice but I don’t see it mentioned in the instructions. Is it to be added to the sauce?
I love this sauce… I bet it would go well with just about any piece of fish.. heck, even chicken! I do love sauces.. to me, the salmon is the added bonus here!! lol Looks fantastic, Des!
To be honest, 2 Tbs tarragon sounds like it could be too much. Peter doesn’t like it and the last time I used it I think I overdid it. I like your salmon and sauce and may try to sneak some of it by him very soon.