Can I Use Skinless Fillets For The Tarragon Salmon?

Our answer

Nigella's Tarragon Salmon pan fries salmon fillets so that they are still coral-fleshed and moist inside. Generally it is easier to pan fry fish fillets with the skin on as there is some fat under the skin, which helps to keep the fish moist, and it does help to hold the fish together in one piece. However, if you have a good non-stick frying pan then skinless fillets should work.

It is possible to cook the fillets in the oven. If they are skinless, you could cook them "en papillote", in a sealed parcel made from baking parchment (parchment paper) with the butter and oil, which will stop the fillets from sticking to a baking dish and also will help to keep them moist. However, it is possible that the fillets will break up a little when you remove them from the parcel, particularly if the fillets have a thicker and a thinner part. You will still need to make the sauce in a frying pan and we suggest adding any juices from the parcels to the frying pan with the vermouth and bubbling to reduce, before adding the cream and continuing with the recipe.