Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce

Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce

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  • Neither my husband nor I liked this sauce. It was way too sweet and the flavors didn’t really come together. The following day I had some of the leftovers and it was better on day 2 after the flavors had melded together more. However we still wouldn’t make again.

    • Anonymous

    • Simsbury, CT

    • 3/13/2021

  • Really easy and tasty. Used two sides of wild sockeye salmon from Costco, totalling about 4 lbs, which made 10 generous servings. Used a large sheet tray and aluminum foil. The skin stuck to the foil which made serving relatively easy, although I didn’t bother to transfer to a nice platter – seemed that it would be too messy and difficult. Substituted dill for tarragon and next time would used a little less dill – flavor seemed to intensify after baking the fish. As others suggested, would use less sugar next time. Had way more sauce than we needed and I felt I spread it on liberally. Very tasty.

    • carbarama

    • San Francisco, CA

    • 6/18/2014

  • Made it for Easter buffet and it was so good it was a) gone before I got any b) asked to make it for my MIL’s birthday which never happens. Yum. And super easy.

    • cindyct

    • CT

    • 4/26/2014

  • Didn’t know I made this before! Made again and we all loved it!! I made the sauce ahead of time and the samlmon was done in 10 minutes. How could anyone not like it?? If you don’t like tarragon either don’t make the recipe or use less tarragon.

    • Anonymous

    • Huntington Beach, CA

    • 3/31/2013

  • Used yogurt instead of mayo, 1 shallot instead of chives, and 1 tsp brown sugar. Brill!

    • dnwpd

    • WDC

    • 12/9/2012

  • One of my go to recipes, delicious and very easy. I use maille dijon mustard but otherwise follow exactly. My only complaint is the presentation, it kind of falls apart when I slice it:

    • GenevaLJ

    • 9/23/2012

  • This is the easiest most delicious salmon I have ever made. A big hit for a group of 7 people with one serving left over. The salmon I bought had no skin but it worked fine anyway. This is one to do over and over. Everyone loved it.

    • mbarbes

    • Chicago, IL

    • 4/20/2012

  • This was great– I was skeptical when I tasted the sauce just after making it but the flavors melded after sitting for 10 min or so and kept the fish moist while cooking.

    • Anonymous

    • Boston, MA

    • 1/10/2012

  • Very good, made ahead and served cold for Easter buffet. Everyone enjoyed. Made as written.

    • mixqueen

    • Tacoma, Wa

    • 4/26/2011

  • Made this for a
    dinner party and
    everyone loved it. I
    don’t like tarragon
    so replaced it with
    dill and parsley, as
    well as the chives.
    Very easy to make.
    It’s a keeper!

    • Anonymous

    • Toronto

    • 4/24/2011

  • Fast, easy, delicious. Made without changes. I liked the mayo and the sugar. Yum!

    • Anonymous

    • Colorado

    • 4/12/2011

  • This dish is a pretty good one. My friend made it for us, but used creme fraiche instead. I think that was a wise choice. Mayonnaise just sounds gross!

    • carolinasn

    • 3/11/2011

  • On the advice of others reduced the sugar (used 1 tsp) in this delicious sauce which is the key to the recipe. Easy to prepare and quick to the table – salmon was nicely cooked and flavorful. Served with roasted small Golden Yukons and steamed broccoli. Next time will eliminate sugar all together.

    • Cobbler

    • Raleigh, NC

    • 3/1/2011

  • This is a great, quick recipe! Salmon was moist and tender, sauce went perfectly. Looking for4ward to making it again!

    • Anonymous

    • 3/1/2011

  • I only used 1 tablespoon of brown sugar and used dill instead of tarragon. My side of salmon was quite large so it needed to bake a little longer, but otherwise I followed the recipe. Fantastic!! Everyone devoured it. We did not need all the extra sauce so next time I might not make it all (although it would be good on other things).

    • Anonymous

    • San Francisco, CA

    • 1/27/2011

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