2 lbs skinned salmon fillet, small bones removed (if possible get the tail; the meat is denser.)
1-cup crème fraîche
1/2-cup (packed) fresh tarragon leaves
2-3 tablespoons butter
Zest of one Meyer (or, Eureka) lemon
Dry white wine
Salt and pepper
Turn on broiler.
Pour wine to 1/8-inch depth in broiler pan. Rub broiler rack with butter so that the fish will not stick. Place fish on broiler rack. Dot with butter. Sprinkle lightly with salt and pepper.
Broil fillets 3 inches from the preheated broiler coils. Estimate the thickness of the salmon fillets; broil 10 minutes per inch of thickness, turn once if the fillets are thick.
When the fillets are done, remove them to a warm plate and keep them warm while you make the sauce.
In advance, snip tarragon leaves and stir into crème fraîche; add lemon zest.
Pour wine from the broiler pan into a heavy enameled skillet. Turn heat to high; bring wine to a boil. Reduce by half. Take off the heat.
Whisk the crème fraîche-tarragon-lemon mixture into the reduced wine. If any liquid has accumulated from the fish, whisk that in as well. Bring to a bubble, whisking all the while. Turn off heat as soon as the crème fraîche mixture is incorporated.
Either place the salmon on individual plates and spoon sauce over or place the salmon in the skillet, spoon sauce over it, and serve family style from the skillet.
Granite Ware 3-Piece Bake, Broil, and Grill Pan Set