This Air Fryer Salmon with Dijon Mustard and Tarragon sauce will soon become your favorite dinner!! It’s done in less than 30 minutes, it tastes gourmet and it’s effortless!
What If I Don’t Have An Air Fryer?
I cooked this salmon in my new air fryer so I was very happy with the results. But I’m also aware that not everyone has an air fryer. So yes, you can cook this salmon in a skillet or even bake. Feel free to cook the salmon with your favorite method than top with the delicious dijon, tarragon sauce:).
My air fryer is a (affiliate link) toaster oven/air fryer, it doubles as a toaster oven which I use quite a lot so I didn’t have to add an extra appliance to my ever shrinking counter space.
How To Serve This Dish?
I love salmon and salads together. It keeps dinner easy, healthy and it takes less effort to put a good meal on the table. Usually an arugula salad or mixed greens salad work best.
Other sides you can use, especially if your family likes to have a side of carbs as well is this Garlic Jasmine Rice. Make extra sauce as it tastes great when you pour some extra on the plate and it mixes with the rice:).
Lastly, I love a side of crunchy steamed broccoli with this salmon!!
Tips & Notes
While this salmon dinner is very easy to cook, I always take note of some details during cooking that I can use to remake the same dish exactly the same few weeks down the line.
- Even if you cook this salmon in the air fryer like I did, different brands and models have different recommended cooking times. 20 minutes was perfect for my model but definitely check your instructions booklet for salmon cooking times in yours.
- Sauce recipe is for 4 servings, you can double it up if you like a lot of sauce with your meal, especially if you’ll add rice or pasta to your plate as those absorb the sauce.
- If you have never tried tarragon before, go slow with it as the flavor might be too strong for some. Also, fresh tarragon and dry tarragon will have wildly different results on this recipe so I recommend you use fresh if you can.
- I used half and half cream but you can use heavy cream instead, just add a little more.
- I use white wine to make this recipe, usually I open a bottle while cooking and use a little bit for cooking and then a glass for both my husband and myself to accompany this meal. Best wine pairing would be Chardonnay but I really enjoy a Pinot Grigio too with this salmon with tarragon sauce.
Dijon Mustard & Tarragon Sauce over Salmon
- 4 salmon fillets usually 6-8 ozs each
- coarse sea salt
- fresh cracked pepper
- 1 tbsp olive oil extra virgin
Dijon & Tarragon Sauce
- 2 tbsps butter
- ¼ red onion or 1 shallot
- ⅓ cup white wine
- 1 tbsp dijon mustard
- ½ cup half and half cream
- 2 tbsps fresh chopped tarragon leaves add more for garnish if needed
- Make sure salmon is thawed completely if it was frozen prior. If it's fresh, even better.
- Add coarse sea salt, freshly cracked pepper over salmon. I usually eyeball the quantity of salt and pepper. Just make sure it's spread evenly.
- Drizzle olive oil on salmon, just 1 tbsp is enough if using air fryer. add an extra tbsp if baking. Cook in air fryer for 20 minutes (or as long as your air fryer recommends).
Dijon Mustard & Tarragon Sauce
- Melt butter on a saucepan, medium heat. Add finely chopped red onion to it. Stir to cook evenly.
- in about 2-3 minutes, add white wine to saucepan. Let the alcohol evaporate then add slowly dijon mustard, chopped tarragon and finally cream. Lower heat, mix continuously until sauce starts to bubble. Then remove from heat.
- You can strain the sauce for an elegant finish. Pour the sauce over cooked salmon and serve right away. Add more salt/pepper to taste. Enjoy:)
- You can bake or cook the salmon fillets in a skillet. Then pour sauce on top. Serve with your favorite side dishes.
If you would like to save this recipe for later, please save to your boards in Pinterest. Feel free to contact me in comments with questions or tag me in social media with your pictures of this recipe:).
More Seafood Recipes
Here are some more seafood recipes from my blog: