top of page

Grilled Salmon with Tarragon Butter

adapted from Barton Seaver / For Cod and Country

For the butter:
3 Tablespoons butter softened
Zest of 1 orange
2 Tablespoons tarragon, chopped

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 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 2 (always depending on thickness).

Printable version

bottom of page