Grilled Salmon With Tarragon Mayonnaise Recipes

CHEF JOHN'S SALMON

Steps:

• Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
• Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
• Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
• Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
• Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
• Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
• Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Spoon oil on both sides of salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until fish flakes easily with a fork., For sauce, combine the remaining ingredients in a small bowl. Serve with salmon.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

GRILLED SALMON WITH TARRAGON MAYONNAISE

Steps:

• Thaw fish, if frozen.
• For sauce:.
• In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon.
• Cover and chill.
• Tear heavy foil slightly longer than salmon.
• Poke several holes in foil with a fork.
• Spray foil with nonstick coating.
• Place salmon, skin side down, on foil.
• Stir together softened margarine and 1 teaspoon fresh tarragon.
• Spread butter mixture over salmon.
• Place foil with salmon on grill.
• Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork.
• Serve with sauce.
• If desired, garnish with lemon slices and tarragon sprigs.

GRILLED SALMON WITH GARLIC MAYO

Steps:

• Combine 3 tablespoons oil and rosemary; drizzle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; transfer to a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

GRILLED SOCKEYE SALMON WITH TARRAGON BUTTER

Steps:

• Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
• Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
• Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.

TARRAGON MAYONNAISE

Steps:

• To make mayonnaise
• Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

GRILLED SALMON WITH MAYONNAISE

Steps:

• Wash and dry salmon filet.
• Brush mayonnaise on both sides of the salmon and sprinkle with Lemon Pepper.
• Place in a grill basket over low to medium low flame.
• Grill until golden on both sides about 5 minutes each side.
• Enjoy!