Salmon With Tarragon Butter Grilled On The Skin Recipes

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.

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 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 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.

SALMON WITH GARLIC-BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Brush salmon on both sides with oil.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Place salmon, skin side down, on grill rack.
• Grill, covered, over medium 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 the salmon.