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Baked Salmon with Tarragon and Fennel-Seed Butter

Featured by Trisaetum Winery & Vineyards in the Pinot Noir Wine Club.
Baked Salmon with Tarragon and Fennel-Seed Butter


6 Tbs. butter
2 Tbs. chopped fresh tarragon
4 tsp. fennel seeds, crushed
1 Tbs. grated lemon peel
1 Tbs. fresh lemon juice
6 (6-7 oz.) salmon fillets
6 very thin lemon slices
6 fresh tarragon sprigs


Stir butter, chopped tarragon, fennel seeds, lemon peel, and lemon juice in a small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. Position rack in center of oven and preheat to 450 degrees. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs. It’s terrific with Cucumber-Watercress Relish and Sugar Snap Peas with Toasted Sesame Seeds with roasted potatoes.

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