Barbecued Salmon with Tarragon Sauce

    30 minutes

    This is an amazing sauce for freshly barbecued fish - tarragon, lemon and garlic with Dijon mustard. Perfect for a summer evening!

    116 people made this

    Serves: 4 

    • 4 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

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Prepare barbecue for high heat.
    2. Season the salmon fillets with salt and pepper and drizzle with olive oil.
    3. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
    4. Lightly oil the grate. Cook the salmon on the barbecue until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (68)


    This was very very good. I cut the salmon into four fillets, wrapped them in foil, and baked with a little bit of salt, pepper, and olive oil at 350 degrees F. When they were just barely done, I spread the sauce on them and let it bake some more uncovered so that the sauce just barely browned.  -  08 Mar 2008  (Review from Allrecipes USA and Canada)


    Company Worthy and Restaurant Quality! Be sure to make your sauce ahead of time to let the ingedients meld. I added more dijon, lemon, and the 4 cloves of garlic made it very garlicky! But it's all good, believe me! I baked the salmon too, only because of thunderstorms here. 400 degrees for 17 minutes - - perfect. Austin, this is one fabulous recipe.  -  23 Jul 2008  (Review from Allrecipes USA and Canada)


    Very good. Only suggestion I have: make the sauce ahead (a couple of hours if possible) and put in the fridge until ready to serve.  -  05 Feb 2008  (Review from Allrecipes USA and Canada)