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Crispy skinned salmon with lemon & tarragon mayo


  • Combine the mayonnaise with the sour cream, lemon juice, tarragon, seasonings and mustard. Set aside.
  • Heat a thin layer of oil in a large pan and sear the salmon, skin side down first. Then turn the heat down and cook a little on all sides, keeping the salmon opaque in the centre.
  • Serve with a dollop of the mayo alongside with boiled potatoes and a simple green salad.


  • ¼ cup mayonnaise
  • 2 tbsp sour cream
  • a good squeeze of lemon juice
  • 2-3 tbsp chopped fresh tarragon
  • sea salt & freshly ground pepper
  • 1 tspn Dijon mustard
  • olive oil
  • 4 x 180 gm salmon steaks, all bones removed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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