4 Salmon steaks (8 oz ea)
2 tb Dried tarragon
4 tb Mayonnaise; for coating
Canola oil; for brushing
Salt and pepper
Lemon wedges
Tarragon Sauce:
2 tb Plain yogurt
2 tb Mayonnaise
1 tb Fresh tarragon
1/2 ts Dijon mustard
Rinse the salmon steaks and pat dry. Sprinkle tarragon on both
sides of the fish, pressing or rubbing gently to make sure it
sticks. Lightly coat each steak with a bit of mayonnaise to
prevent drying, being careful not to remove the tarragon.
Prepare a grill or electric grilling machine for cooking.
If using a charcoal grill, place the salmon steaks on an oiled grid
directly over ashen coals. Allow 10 minutes of cooking time for each
1" of thickness (A salmon steak is typically 1-1/4" thick, in which
case allow 12 to 13 minutes.) For a 1-1/4" steak, cook for
6 minutes, then turn and cook for another 6 to 7 minutes, or until
the salmon is opaque and starts to flake. It should be firm yet
moist. Be careful not to overcook or it will become dry and tough.
If using an electric grilling machine, place the salmon steaks on a
hot grill for about 5 minutes, or until the fish is opaque and starts
to flake. It should be firm yet moist. Be careful not to overcook or
it will be dry and tough.
Put the steaks on a warm platter, season to taste, and sprinkle with
fresh lemon juice. Serve immediately with lemon wedges and Tarragon
Sauce.
For Tarragon Sauce:
Mix all ingredients well in a medium bowl and refrigerate until
ready to use.
Adapted using full fat ingredients from a recipe by:
George Foreman's Knock Out The Fat Barbecue & Grilling
