Broiled Salmon with Béarnaise Sauce

Name: Broiled Salmon with Béarnaise Sauce (Salmón con Salsa Béarnaise)
Total time: 40 min
Cuisine: British
Ingredients: Four 6-ounce salmon fillets; 1 tablespoon extra-virgin olive oil; ¼ cup dry white wine; ¼ cup white wine vinegar; 1 small shallot, coarsely chopped; 2 to 3 sprigs fresh tarragon, leaves and stems divided, leaves minced; 3 large egg yolks; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 8 tablespoons unsalted butter, melted; Crusty bread, for serving

Salmón con Salsa Béarnaise

Preparation info

Serves:
4
as an entrée

Difficulty
Easy
Ready in
40 min

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

Spain is a major consumer of salmon, but most of the fish comes from Norway and Scotland. Salmon run in the mountainous regions of northern Spain, but not in the quantities that match the demand in Spanish kitchens. Accordingly, most dishes that involve the fish are a nod to international cuisines rather than Spanish traditions.

Ingredients

Salmon

Four 6-ounce salmon fillets
1 tablespoon kosher salt
<

Method

TO START THE SALMON: Dust the salmon fillets with 1 tablespoon of salt and set aside for 30 minutes on a paper-towel-lined plate.

TO MAKE THE BÉARNAISE SAUCE: Add the wine, vinegar, shallot, and tarragon stems to a small pot over medium-high heat. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally.

Pour the mixtur