Ingredients
Sauce Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- Pinch of granulated sugar
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Salmon
- 4 salmon filets
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it is hot enough to cook the salmon evenly and quickly.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and spray it with non-stick spray to prevent the salmon from sticking and to make cleanup easier.
- Make the Sauce: In a bowl, combine mayonnaise, Dijon mustard, chopped fresh tarragon, lemon juice, and a pinch of sugar. Mix well until smooth. Season with kosher salt and freshly cracked black pepper to taste. Set the sauce aside.
- Season and Bake Salmon: Place the salmon filets on the prepared baking sheet. Lightly season them with salt and freshly cracked black pepper. Bake in the preheated oven for 10 minutes.
- Add Sauce and Continue Baking: Remove the salmon from the oven and spoon a dollop of the prepared Dijon tarragon sauce over each filet. Return the salmon to the oven and bake for an additional 5 minutes. The salmon is done when it flakes easily with a fork.
- Serve: Serve the salmon filets with the remaining sauce on the side for added flavor.
Notes
- Fresh tarragon enhances the flavor, but dried tarragon can be substituted if necessary (use about 1 teaspoon).
- Salmon fillet thickness affects cooking time; thicker fillets may require a few extra minutes.
- To keep the salmon moist, avoid overbaking.
- For a lighter option, use low-fat mayonnaise or Greek yogurt as a substitute.
- Leftover sauce can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
