Crispy Skin Salmon

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I will cook salmon this way now. We actually removed the skin on the plate by choice, but it's there if you'd like...also broiling this way keeps the entire salmon moist, with the skin as a barrier and butter all around. I've always oven baked salmon, but this was cooked through consistently and moist :

The sauce on the plate of tarragon, mustard was awesome, just enough. I will cook my salmon this way default in the future : Live in the Pacific NW :

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I followed the recipe and it turned out delicious. The skin was crispy, salmon was flaky and the sauce was terrific. I did not have tarragon so I substituted dried dill and it was wonderful. Thanks Clare for another great recipe.

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Love, Love, this recipe! I've made it twice now, and I'm a beleiver. Simple, and so different from many other broiled fish recipes,with its crispy texture, and buttery finish. I always hate the waste of throwing away the skins on fish. I haven't mastered the sauce,(It is never smooth- I'm sure It's how I'm adding the lemon juice to the butter but it tastes good, even when I screw it up so I guess I don't really have incentive to fix it. Thank you, Claire!

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was a delicious way of cooking salmon I used a different sauce because I was also giving it to my daughters and knew they would not like the sauce but I bet it is also very good!

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Very good, simple and quick, I didn't have lemon zest so I put a slosh of white wine in the sauce. It will go in my future recipe file!

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Excellent! simple and flavorful! The tarrogon adds another demension to the salmon. You'll love this recipe even if your not a salmon lover!

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I've told everyone in my family about this recipe and the menu with Black Tie Pasta and the Asparagus Salad. So easy and so delicious. My husband and I agree, this menu is a keeper (and impressive enough for company.

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I consider myself a pretty good cook but I have always been a failure at fish. This recipe will make you feel like a gourmet. It's so, so simple and so, so delicious. It doesn't look particularly pretty b/c of the blackened skin but it honestly melts in your mouth. I made it last week with Wild King Salmon and this week I used a relatively unknown WHITE Wild King Salmon. There is just so much flavor. This is a keeper! I am adding tarragon to my herb garden this summer so I can make this regularly. If you have a fishy smell or taste, your fish is simply not fresh. I am blessed with an amazing fish counter at my market. There is never an odor of fish when I cook.

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I wanted to make a Spring inspired luncheon for Easter and I chose this salmon recipe as our main dish after seeing it made on TV. It was so easy to make and so fabulous to enjoy! I also made the tarragon/butter/lemon sauce. Everyone raved about this dish. Thank you!

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This was the BEST recipe! I prepared it before I left for work and left it in the fridge. I got home popped it under the broiler and by the time the spinach and brown rice were done the fish was as well! The butter gives it almost a nutty taste! I cant wait to make this again and again and well you get the picture!