Salmon With Chive & Herb Sauce

This elegant yet simple dish features thick-cut salmon steaks gently poached in a fragrant broth of tarragon and thyme. The fish remains tender and moist, absorbing the subtle herbal notes before being finished with a silky, garlic-infused pan sauce. Bright chives and a squeeze of fresh lemon add a crisp, fresh contrast to the rich fish. It is an ideal weeknight dinner that feels special enough for guests, offering a sophisticated flavor profile without requiring complex techniques. Serve immediately for the best texture.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 353.9

Dietary: Gluten-free

Description

This elegant yet simple dish features thick-cut salmon steaks gently poached in a fragrant broth of tarragon and thyme. The fish remains tender and moist, absorbing the subtle herbal notes before being finished with a silky, garlic-infused pan sauce. Bright chives and a squeeze of fresh lemon add a crisp, fresh contrast to the rich fish. It is an ideal weeknight dinner that feels special enough for guests, offering a sophisticated flavor profile without requiring complex techniques. Serve immediately for the best texture.

Ingredients

1 cup Chicken broth
2 teaspoon Tarragon, fresh; minced
2 teaspoon Thyme, fresh; minced
4 Salmon Steak; 1" thick, 6 oz
1 Garlic Clove; minced or

Directions

1
In a 10-12 inch frying pan over high heat, bring chicken broth, minced tarragon, and minced thyme to a boil.
2
Carefully lay salmon steaks into the hot broth and immediately reduce heat to maintain a gentle simmer; cover the pan.
3
Cook until the fish is opaque but still moist-looking in the thickest part (cut into one piece to test), about 10-15 minutes.
4
Lift salmon steaks out of the pan and place onto a platter; cover loosely to keep warm.
5
Add minced garlic to the remaining liquid in the pan and boil on high heat, uncovered, until reduced to about 1/2 cup, roughly 3-4 minutes.
6
In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry, then stir into the boiling liquid.
7
Stir the sauce until it comes back to a boil and thickens slightly.
8
Stir in thinly sliced chives and pour the hot sauce evenly over the salmon steaks.
9
Serve immediately, allowing each person to season individually with salt, pepper, and juice from lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 353.9kcal

% Daily Value *
Total Fat 20.2g32%
Saturated Fat 5.1g26%
Cholesterol 108.4mg37%
Sodium 108.9mg5%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 36.3g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh tarragon or thyme is unavailable, use 1/2 teaspoon of dried herbs, but add them at the beginning of cooking to allow their flavors to bloom.

For a richer sauce, you can swirl in 1 tablespoon of cold butter at the very end, after removing from heat.

Ensure the salmon is not overcooked; it should flake easily with a fork but remain juicy. Adjust cooking time based on the exact thickness of the steaks.

Serve with steamed rice, quinoa, or roasted asparagus to absorb the flavorful sauce.

Keywords: salmon, chive, tarragon, thyme, garlic, herb sauce, pan seared, seafood, dinner, quick meal, lemon, cornstarch slurry, protein, healthy, easy, weeknight, fish steak, aromatic

Read it online: https://www.chefs-mate.com/recipe/salmon-with-chive-herb-sauce/