Crisp-Skinned Salmon with Tarragon Lemon Hollandaise

2 servings · 2 g net carbs

2g Net carbs 76.8g Fat 35.5g Protein 841.1 kcal

2g Net carbs · 76.8g Fat · 35.5g Protein · 841.1 kcal

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 15 min  ·  total 25 min  ·  difficulty medium

Pan-seared salmon develops a crisp skin when cooked in olive oil and seasoned with salt and black pepper. A double-boiler hollandaise is emulsified from egg yolks, melted unsalted butter, and lemon juice, then finished with lemon zest and chopped tarragon. Pressing the fillet briefly in the hot skillet helps render the skin fat so the skin browns evenly and the fillet releases cleanly. Streaming the warm butter slowly while whisking produces a thick, glossy sauce that will coat the back of a spoon.

Tips

Frequently asked questions

Can I use clarified butter or ghee instead of the unsalted butter?

Yes, clarified butter or ghee can be used, but it alters the sauce’s texture and flavor. Clarified butter lacks the milk solids found in whole butter, giving a cleaner butter flavor and a slightly thinner mouthfeel; because the solids are removed it can handle higher heat with less risk of burning, but it also changes how the emulsion behaves, so stream it slowly as directed. The recipe specifies unsalted butter so salt can be controlled separately in the sauce.

What can I use instead of tarragon in the hollandaise?

Use chives, dill, or flat-leaf parsley as milder herb alternatives. Tarragon contributes a distinctive anise-like note that complements lemon and salmon, so swapping to chives or dill will yield a fresher, less licorice-forward profile while maintaining an herbal lift.

Can I use whole eggs instead of just egg yolks for the hollandaise?

You can, but whole eggs will make a thinner, less rich sauce and require gentler temperature control. Egg yolks supply most of the lecithin and richness that stabilizes hollandaise, so substituting whole eggs changes the emulsion strength and may mean the sauce needs lower heat and a slightly longer whisking or a more gradual butter addition to thicken properly.

Why did my hollandaise split and how can I fix it?

The hollandaise split because the emulsion broke; rescue it by whisking in a teaspoon of cold water or a fresh egg yolk in a cool bowl, then slowly reintroduce the warm butter. Common causes are adding the butter too quickly or overheating the bowl over the simmering water, so remove the bowl from direct heat and stream the butter more slowly while whisking.

Why isn’t the salmon skin getting crisp?

Uneven or soft skin usually means the skin was not fully dry or the pan was not hot enough. Pat the salmon thoroughly dry, heat the olive oil until it is shimmering, place the fillet skin side down and press for the full 30 seconds to ensure even contact so the skin renders and browns uniformly.

My hollandaise became grainy—what went wrong?

A grainy texture most often results from the butter being too hot or added too quickly so the emulsion can’t form smoothly. Keep the melted butter warm but not bubbling, remove the bowl from the simmer briefly if it’s getting too hot, and whisk while adding the butter in a very slow, steady stream to restore a smooth, glossy consistency.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

254.7 g per serving

4 figures are unavailable. Nothing was estimated in its place.

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Crisp-Skinned Salmon with Tarragon Lemon Hollandaise — printed from https://twentygrams.app/recipes/crisp-skinned-salmon-with-tarragon-lemon-hollandaise-5d508a01