Wild Alaskan Salmon with Lemon Tarragon Creme Fraiche


Wild Alaskan Salmon with Lemon-Tarragon Creme Fraiche

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


  • 1 fillet wild alaskan salmon
  • 1/4 cup crème fraiche
  • 3 tablespoons olive oil
  • 3 tablespoons tarragon, fresh or dried
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, sliced


  1. Preheat the oven to 350 degrees and line a baking sheet with foil.
  2. Rinse the salmon filet and pat dry with paper towel. Place on the baking sheet.
  3. In a small bowl, whisk together the creme fraiche, olive oil, tarragon, lemon juice, sea salt and black pepper.
  4. Pour the sauce evenly over the salmon. Layer the salmon with lemon slices.
  5. Bake the salmon for 15 minutes. Use a fork to peel back the thickest part of the salmon – if it is flaky, it is finished! (Another way to tell if it’s finished is when the white “fat” begins to seep out of the salmon).


Allergens: fish

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