Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche

Oven-Braised Salmon in Lemon-Tarragon Crème Fraîche
Photo by Scott Phillips


  • ¼ cup unsalted butter; more for the-parchment
  • 8 oz. (1 scant cup) crème fraîche
  • 4 skinless salmon fillets (6 to 7 oz. each), preferably center-cut
  • Minced fresh dill or chives for garnish
  • 2 tsp. finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lemon juice
  • + 2 more ingredients
    • 2 Tbs. minced shallot
    • ½ cup dry vermouth

Heat the oven to 350°F. Cut a piece of parchment to fit inside a large ovenproof skillet, sauté pan, or flameproof baking dish. Lightly butter one side of the parchment. Combine the lemon juice, tarragon, and crème fraîche in a small bowl and set aside. Melt 2 Tbs. of the butter in the pan or bak...

View full recipe at Fine Cooking


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