Grilled Sockeye Salmon With Tarragon Butter Recipes

GRILLED SALMON WITH TARRAGON BUTTER

Steps:

• Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite heat.
• Combine all ingredients except salmon in bowl. Reserve half of mixture; set aside.
• Spread remaining butter mixture onto both sides of each salmon steak.
• Place salmon onto grill over drip pan. Grill, turning once, 10-12 minutes or until salmon flakes with fork. Serve salmon with reserved butter mixture.

SALMON WITH TARRAGON BUTTER, GRILLED ON THE SKIN

Steps:

• Light all three burners of a gas grill. Place a plancha on the grill; let it heat to blistering and the grill to about 425-450°F (220-230°C).
• Rub each salmon fillet all over with a light coating of oil. Put the butter in a medium heatproof pan and place it on the grill to melt.
• When the plancha is hot, place the salmon fillets on it, skin side down. The butter is most likely melted at this point, so remove it and keep it warm. Close the grill and cook the salmon fillets until they are opaque through, about 8 minutes; if they are almost but not quite opaque, remember they will continue to cook once off the grill. Slip a sturdy metal spatula between the meat and the skin of each fillet, and transfer the meat to a cutting board with a trough around it to catch the juices or a large plate or platter. Carefully remove the skin from the plancha- it will be golden and crisp- and reserve. Season the salmon with salt and pepper and let it sit for a few minutes so that the fillets give up their juices.
• Stir the tarragon into the melted butter, then stir in the lemon juice to taste.
• To serve, cut each piece of salmon fillet in half crosswise, and use a slotted spatula (so their juices don't come with them) to transfer one piece each to the center of a warmed plate. Drizzle the butter mixture over each piece. Cut each piece of salmon skin in two, and balance each piece at an angle on a piece of salmon. Serve immediately.

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.

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.

BROILED SALMON WITH TARRAGON BUTTER

Steps:

• Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

ANNE'S FABULOUS GRILLED SALMON

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

GRILLED WILD SALMON WITH FRESH TARRAGON BUTTER

Steps:

• In a saucepan, cook the onion, parsley, butter, lemon juice, and tarragon over medium-low heat until the onion is tender, about 20 minutes. Brush fish with a small amount of the melted butter mixture to keep it from sticking to the grill, and sprinkle with salt and pepper. Put the fillet, skin-side-up, on a moderately hot grill and cook for 15 minutes. Turn the fillet over and carefully stack onion from the tarragon butter over the fish. Cook for another 10 minutes, basting with butter often. (The fish needs to be turned only once while cooking.) Serve grilled fish on a warm platter garnished with slices of lemon and sprigs of fresh parsley.