| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- Four 4- to 6-ounce salmon fillets, skin removed, at room temperature
- Kosher salt and freshly cracked black pepper
- 1 cup apple cider
- 2 teaspoons minced shallots
- 2 tablespoons honey
- 1 tablespoon whole-grain mustard
- 1/4 cup creme fraiche
- Apple cider vinegar, as needed
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped chives
- 1/2 small jalapeño, thinly sliced
Instructions
- Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
- In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
- Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
- Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 475 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 30 g |
| Cholesterol | 101 mg |
| Sodium | 586 mg |
| Serving Size | 1 of 4 servings |
| Calories | 475 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 30 g |
| Cholesterol | 101 mg |
| Sodium | 586 mg |
Reviews
Looking for a different recipe and came across this one from G.Z. I have made other recipes from him before with excellent results. This did not disappoint. My husband who doesn’t like salmon raved about it. I left out Tarragon. I added the mint and chives to sauce and cooked them. So delicious!
Delicious and decadent! The sauce is a little sweet. We were licking the pan. Agree with others no need for all of the herbs. You can pick one.
The best salmon dish I have ever made. thank you Iron chef Zachariah for this recipe , and all those important tips. I also agree with Tonyfla there is not need for that much herbs. The first time I did it came out the best. The second time when I try to brown, it actually overcooked a little still delicious.
The best! This is now my favorite salmon recipe!
Sauce is overwhelming fishy, acidice, not one of his better dishes
Super yummy!! This will be made again!
Lots of flavors going on here but I thought it was pretty good. There is one thing I don’t understand… why the recipe calls for 2 T of tarragon, Mint & chives each. That is way too much! If I would have used it all, I would have easily buried the salmon in herbs so much so, I would have had to dig to find it. You don’t need more than 1 T each of those herbs.
Loved this! Super light and a nice change from grilling or pan searing.
I have done a lot of salmon dishes and they come out delicious but this one!!!!!!!!! This one is on my top 3. Absolutely delicious and easy to make. I used a mandolin for the jalapeño. I love the sweetness and spiciness on this salmon. This dish gets 10 star ⭐️!!!!!!! Love it
Wow! 5 stars! I watched you cook this on the show, it looked fantastic and boy did it taste fantastic! My wife loved the sauce! We had it with asparagus and jasmine rice.