Crispy Skinned Salmon with a Creamy Herb Sauce

Crispy Skinned Salmon with a Creamy Herb Sauce

This recipe was created after I attended a Herbs and Spices cooking class.


  • 4 x 180 g salmon fillets
  • 2 tbs olive oil
  • Sea salt
  • Freshly ground white pepper

For the Sauce

  • 150 ml double cream
  • 60 ml dry white wine or vermouth
  • 20 g butter
  • 1 spring onion, finely sliced
  • 1 tbsp dill, finely chopped
  • 1 tbsp tarragon, finely chopped
  • 1 tbsp horseradish mustard
  • 2 tsp lemon juice


  1. Pat the skin of the salmon fillets dry with paper towel and then sprinkle the skin with sea salt.
  2. Heat oil in a large frypan over high heat.
  3. Add salmon, skin side down, and cook for 2 minutes. Turn and season with a little sea salt and freshly ground white pepper, reduce heat to medium and cook for another minute or so until it is cooked.
  4. Spoon some sauce onto each serving plate and top with the salmon

For the Sauce

  1. Melt the butter in small saucepan and saute the spring onion for 2 minutes, until they are soft.
  2. Stir in the wine/vermouth, bring to the boil and boil rapidly for approx 30 seconds.
  3. Add the cream and reduce to a simmer for 5 minutes.
  4. Stir in the mustard, fresh herbs and lemon juice and simmer 4-5 minutes, until reduced and slightly thickened.


  • Serves with grilled asparagus or steamed greens and crisp potato stack.
  • You can buy horseradish mustard, alternatively a nice grainy mustard would work well.

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