Salmon Grilled with Tarragon Butter

Salmon Grilled with Tarragon Butter

  • Yield: 4 Main

Recipe provided by

Salmon Grilled with Tarragon Butter

This Grilled Salmon with Tarragon Butter comes from author and chef Barton Seaver and it’s an easy grilling recipe that can be prepared in less than 30 minutes.

Recipe provided by

Ingredients

  • Four 5-ounce portions of Atlantic salmon filetsShop
  • 3 tablespoons butter, softened
  • Grated zest of 1 orange
  • 2 tablespoons chopped fresh tarragon
  • Salt
  • Freshly ground black pepper
  • Yield: 4 Main

Directions

For the tarragon butter, in a small bowl combine butter, orange zest, and tarragon.

salt and pepper. Using the back of a fork, mix together until well mixed, and set aside.

For the salmon, prepare a grill according to the instructions on page 250. Grill the salmon skin side down over the hottest part of the fire for 3 minutes to

give it nice grill marks. Rotate the fish to the coolest part of the grill and continue to cook for another 12 minutes or so. Salmon is a fish that can be eaten at different temperatures. 

I prefer it to be cooked through, which is when the flesh is an even color.

This can be checked by gently separating the filet with a knife so the inside is visible.

Gently remove the salmon from the heat and top each filet with a pat of the tarragon butter and serve  immediately.

VISIT MERROIR.ME for more recipes

Salmon Grilled with Tarragon Butter

Salmon Grilled with Tarragon Butter

  • Yield: 4 Main

Recipe provided by

Salmon Grilled with Tarragon Butter

This Grilled Salmon with Tarragon Butter comes from author and chef Barton Seaver and it’s an easy grilling recipe that can be prepared in less than 30 minutes.

Recipe provided by

Ingredients

  • Four 5-ounce portions of Atlantic salmon filetsShop
  • 3 tablespoons butter, softened
  • Grated zest of 1 orange
  • 2 tablespoons chopped fresh tarragon
  • Salt
  • Freshly ground black pepper
  • Yield: 4 Main

Directions

For the tarragon butter, in a small bowl combine butter, orange zest, and tarragon.

salt and pepper. Using the back of a fork, mix together until well mixed, and set aside.

For the salmon, prepare a grill according to the instructions on page 250. Grill the salmon skin side down over the hottest part of the fire for 3 minutes to

give it nice grill marks. Rotate the fish to the coolest part of the grill and continue to cook for another 12 minutes or so. Salmon is a fish that can be eaten at different temperatures. 

I prefer it to be cooked through, which is when the flesh is an even color.

This can be checked by gently separating the filet with a knife so the inside is visible.

Gently remove the salmon from the heat and top each filet with a pat of the tarragon butter and serve  immediately.

VISIT MERROIR.ME for more recipes