My late grandma had the most requests to make this particular biscuit. Everyone will adore this tiny drop cookie. On top of these wonderful cookies, drizzle my grandmother’s chocolate frosting. You can get the recipe right here on CookieRecipe.com!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 (8 ounce) center-cut salmon fillets, with skin
- ¼ teaspoon kosher salt
- 1 teaspoon vegetable oil
- 1 clove garlic, sliced
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 pinch cayenne pepper
Instructions
- Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
- Preheat oven’s broiler on high and set the oven rack about 8 inches from the heat source.
- Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
- Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
- Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
- 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).
- 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.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 5 g |
| Sodium | 520 mg |
| Sugars | 0 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Chef John’s salmon recipe is amazing! It is so easy to prepare and the cooking process is very quick. Initially, I did not know or ever use “tarragon” but it is wonderful in the recipe. I know some reviews talk about making changes or substitutions regarding the herbs/seasoning; however, I rarely if ever do so. My family and friends really like this recipe and have raved about it. Based on the cooking timing including the broiling and oven time, the salmon comes out perfectly cooked and never overcooked every time! I do test it with an instant read thermometer to make sure my oven is accurate. Thank you Chef John!
Loved it. I made it in my Ninja Foodi Grill. Medium broil for 9 minutes!
Followed exactly and the results were wonderful. Will make this again!
My family and I love this recipe. I am making it again tonight for the . . . I lost track how many times now. Lol!
I literally have not liked salmon… ever. I’ve had some surprises from the PACNORWEST, but this was Y U M M Y and I am adding it to my recipe journal.
This was very delicious Loved everything about it
Incredibly easy to make and so tasty too. I’m not a fan of seafood usually but this recipe is in my favorites.
I didn’t really think it was anything special. The sauce was rich… which I love, but I think this sauce missed the mark. Wild salmon is expensive and felt this sauce was a waste.
For a quick work night dinner, I used Costco pesto plus the Mayo and mustard. And broiled only as we like our wild salmon rare. Winner! I make it often.
I loved this recipe! Instead I started my salmon in a cast iron frypan on the stove until it was partly cooked then finished it under the broiler. yum!
Ok, nothing special
This is incredible! I didn’t have terragon or parsley so I substituted basil and thyme as Chef Jon suggested and it turned out great!
This was the best salmon we have had. We are in Florida for the month, so I started with salmon that had not been frozen, which makes a difference. I substituted dill for tarragon, and it was delicious. Our filet was thick and require nearly an extra 5 minutes in the oven after broiling.
The best salmon I’ve ever made! Insulating the whole files made it so flavorful and cooked perfectly.
Easy prep and cleanup. I don’t usually care for seafood in general and especially salmon but I’m trying to eat more fish. This was, by far, the best salmon recipe I’ve ever made.
I only tried the cooking technique here, not the full recipe. I get the Salmon Milano from Costco (salmon with an herb butter) and used the broil then bake technique. It was the best-cooked salmon I’ve ever had! I usually use broil after baking, so this intrigued me, and it did not disappoint! (None of Chef John’s recipes have EVER disappointed!!!)
Made with dried dill, parsley, cayenne, lemon juice, dijon and greek yogurt. My oldest gobbled it up! I broiled for about 12 minutes; no baking. Next time I will try with tarragon and avocado mayo.
This was great! I cooked it from frozen so I did 15 minutes covered under foil and the rest open. Fresh tarragon and fresh parsley really made the difference. It could probably do with a little less mayonnaise, but 3 tbsp. made a generous amount to spread on veggies a bit too. I made Chef John’s kale salad to go with it and it went very well together.
No changes, cooked it just as the recipe said. I did have to bake longer because I had thicker fillets, but the herb paste topping was delicious.
Thank you!! This turned out to be really delicious. I couldn’t believe I made it
The sauce was absolutely gorgeous! The recipe is easy to follow and so flavorful, took the fear out of cooking salmon. My husband, who doesn’t like fish, asked if there was more. Mashing the garlic with the herbs really made the difference. I used parsley and cilantro and added another clove of garlic and a little bit more dijon. This is going to be my go sauce for many many meat entrees to come!