adapted from Barton Seaver / For Cod and Country
For the butter:
- 3 Tablespoons unsalted butter, softened
- Zest of 1 orange
- 2 Tablespoons tarragon, chopped
- Salt
For the salmon:
- ¾ lb salmon divided into 2 portions
- Olive oil
- Salt and pepper
Preheat grill. Generously brush grill grates with oil.
Combine butter, zest, tarragon, and salt in a small bowl. Using a fork, mix until well combined. Set aside.
Brush both sides of fish with olive oil and season with salt and pepper. Place on grill skin-side down and grill for about 4 minutes. Turn over and grill for an additional 3–5 minutes depending on thickness. Remove.
Top each piece of fish with a pat of tarragon butter and serve!
NOTE: We like our fish cooked somewhat rare. If you like your fish cooked through, you may want to keep it on the grill another minute or two (always depending on thickness).