Salmon with Béarnaise Sauce

Here’s my version of a classic recipe for Salmon with Béarnaise Sauce — a rich, restaurant-quality dish that’s surprisingly achievable at home.

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Salmon with Béarnaise Sauce

 Serves 4 people

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Time

• Preparation: 20 minutes

• Cooking: 15 minutes

• Total: 35 minutes

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Equipment

• 2 medium saucepans

• 1 small heatproof bowl (for bain-marie/double boiler)

• Whisk

• Frying pan or grill pan

• Measuring spoons

• Fine sieve or strainer

• Small knife and chopping board

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Ingredients

For the Salmon:

• 4 salmon fillets (about 150–180 g each), skin on or off

• 1 tbsp olive oil or butter

• Salt and freshly ground black pepper

• Lemon wedges (to serve)

For the Béarnaise Sauce:

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine (or water)

• 1 small shallot, finely chopped

• 1 tbsp fresh tarragon, finely chopped (plus extra to garnish)

• 2 egg yolks

• 100 g unsalted butter, melted and warm

• Salt and pepper to taste

• 1 tsp lemon juice (optional, for balance)

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Preparation

1. Make the Béarnaise Reduction:

1. In a small saucepan, combine the vinegar, wine, shallot, and half the tarragon.

2. Simmer over medium heat until the liquid reduces to about 1 tablespoon.

3. Strain into a heatproof bowl, discarding the solids, and let it cool slightly.

2. Whisk the Sauce:

1. Place the bowl over a saucepan of barely simmering water (don’t let the bowl touch the water).

2. Add the egg yolks and whisk until the mixture thickens slightly.

3. Slowly drizzle in the melted butter, whisking continuously until smooth and creamy.

4. Remove from the heat and stir in the remaining tarragon, salt, pepper, and optional lemon juice.

5. Keep warm (not hot) until serving.

3. Cook the Salmon:

1. Pat the salmon fillets dry with paper towels and season with salt and pepper.

2. Heat the olive oil or butter in a frying pan over medium-high heat.

3. Cook the salmon for 3–4 minutes per side (depending on thickness) until golden and just cooked through.

   • Alternatively, grill for 4–5 minutes per side.

4. Serve:

• Place the salmon on warm plates.

• Spoon over the Béarnaise sauce.

• Garnish with a few fresh tarragon leaves and a lemon wedge.

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Serving Suggestions

• Serve with steamed asparagus, baby potatoes, or a green salad.

• A crisp chardonnay or sauvignon blanc pairs beautifully.

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Nutritional Information (per serving)

(Values are approximate and may vary based on portion size and ingredients.)