This elegant grilled salmon recipe features tender, flaky fish topped with a luxurious homemade tarragon aioli. The sauce blends fresh lime juice, capers, and green onions for a bright, tangy contrast to the rich mayonnaise base. It’s perfect for summer cookouts or a quick weeknight dinner that feels special. The tarragon adds a subtle anise-like flavor that complements the salmon beautifully. Serve with roasted vegetables or a simple salad for a balanced meal. Easy to prepare with pantry staples, this dish delivers restaurant-quality results at home.
Grilled Salmon With Tarragon Aioli 56+
Description
This elegant grilled salmon recipe features tender, flaky fish topped with a luxurious homemade tarragon aioli. The sauce blends fresh lime juice, capers, and green onions for a bright, tangy contrast to the rich mayonnaise base. It&# 226;ÂÂs perfect for summer cookouts or a quick weeknight dinner that feels special. The tarragon adds a subtle anise-like flavor that complements the salmon beautifully. Serve with roasted vegetables or a simple salad for a balanced meal. Easy to prepare with pantry staples, this dish delivers restaurant-quality results at home.Ingredients
Directions
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In a medium bowl, combine 2 cups of mayonnaise, 1/2 cup finely chopped fresh tarragon leaves, 2 tablespoons chopped capers, 3 tablespoons finely minced green onion tops, 2 tablespoons fresh lime juice, and 1/4 teaspoon freshly ground black pepper.
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Stir the mixture gently until all ingredients are well incorporated.
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Taste the aioli and add salt if necessary, especially if using unsalted homemade mayonnaise.
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Cover the bowl and refrigerate the aioli for at least 15 minutes to allow the flavors to meld.
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Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
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Pat 6 salmon fillets (about 1/2 lb each, cut 1 inch thick) dry with paper towels.
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Brush the salmon lightly with vegetable oil and season both sides with salt and pepper.
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Place the salmon skin-side down on the grill and cook for 4-5 minutes without moving to develop a crispy skin.
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Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
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Remove the salmon from the grill and let it rest for 2 minutes.
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Serve immediately, topped with a generous dollop of the chilled tarragon aioli.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 816.0kcal
- % Daily Value *
- Total Fat 90.0g139%
- Saturated Fat 13.2g66%
- Cholesterol 16.8mg6%
- Sodium 480.0mg20%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover aioli in an airtight container in the refrigerator for up to 3 days. Leftover salmon can be stored in the refrigerator for up to 2 days.
Substitutions: If fresh tarragon is unavailable, you can use dried tarragon, but reduce the quantity by half as it is more potent. You can also substitute lemon juice for lime juice.
Tip: Ensure the grill grates are well-oiled to prevent the salmon skin from sticking. If the fish sticks when you try to flip it, it needs more time on the grill to release naturally.
Variation: For a lighter version, use Greek yogurt mixed with mayonnaise for the aioli base.
