GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE
This is perfect for summer grilling, especially if you want something different than the same old same old.
Provided by Austin Geraldson
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g
GRILLED SOCKEYE SALMON WITH TARRAGON BUTTER
Make and share this Grilled Sockeye Salmon With Tarragon Butter recipe from Food.com.
Provided by Bay Laurel
Categories < 30 Mins
Time 30m
Yield 4 fillets, 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 572.6, Fat 34, SaturatedFat 16.4, Cholesterol 226.4, Sodium 376.5, Carbohydrate 0.1, Sugar 0.1, Protein 63.7
GRILLED WILD SALMON WITH FRESH TARRAGON BUTTER
Number Of Ingredients 9
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.
Nutrition Facts : Nutritional Facts Serves
GRILLED LEMON-GARLIC SALMON
A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
BROILED SALMON WITH TARRAGON BUTTER
Categories Broil Low Carb Quick & Easy Salmon Tarragon Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
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.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
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- Prepare the grill. Lightly brush a cold grill grate with oil, then preheat to medium-high heat - about 400°F.
- Mix the sauce. Mix the mustards, oil and honey in a small bowl. Add pepper, tarragon and parsley, stir well.
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- Grill the salmon. Place the filets on the grill, skin side down. Close the cover and let the fish grill for 6 minutes. Using a large, flat spatula carefully flip the filets over, being sure to slide the spatula below the skin so you don't leave it on the grill.
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