Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (4 ounce) fillets salmon
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon finely grated lemon zest
• 2 tablespoons chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the grill to medium-high, about 400°F (204°C), and oil the grates lightly.

2. In a bowl, whisk the mayonnaise, Dijon mustard, the second 2 tablespoons olive oil, minced garlic, lemon juice, lemon zest, chopped tarragon, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and chill until serving.

3. Pat the salmon fillets dry. Brush both sides with the first 2 tablespoons olive oil and season with salt and black pepper to taste.

4. Grill the fillets skin-side down with the lid closed for 4 to 5 minutes, then flip and grill 3 to 4 minutes more, until the thickest part reaches 145°F (63°C) and the flesh flakes easily.

5. Rest the salmon for 3 minutes, then serve each fillet topped with a spoonful of the lemon-tarragon sauce.