This is ideal for grilling over the summer, especially if you want something unique from the usual fare.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) fillets salmon
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- ½ 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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare a grill for high heat.
- Season the salmon fillets with salt and pepper and drizzle with olive oil.
- Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
- Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 544 mg |
| Sugars | 1 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
This is a light sauce to dress salmon. I prepared it for a roasted salmon, with butter, olive oil, dill, and garlic. You can’t go wrong with mayonnaise, Dijon, and tarragon.
I just made this to go with my salmon and was quite disappointed. I made the recipe exactly except limited to 2 garlic cloves based on other reviews. This needed A LOT of doctoring up. When I first tasted it, all I could taste mayonnaise… It needed more acid and a touch of sweetness to temper the mayo taste. Won’t be making this again.
Easy….good sauce…I cut back on the mayo and didn’t use tarragon bc I didn’t have any. Still very good…AND EASY..a major requirement for me to make again!!!
Really tasty, I’ve made it a couple of times now. I half the recipe (since I’m only doing 2 pieces of salmon) and it still makes twice as much as I need. I make it a few hours ahead of time and let it chill so the flavours have a chance to combine.
I love the sauce. I added 2 tsp of dill to mine.
Love fish of all kinds I’m from the maritimes . I tried this recipe today. I looked over some reviews and did change one thing . I used honey Dijon as that’s all I had in the fridge ..wow the honey did well with the lemon juice. By the time I went to take a picture the salmon is gone. 🙂 I took advice from one review and did cut it in portion size placed in parchment paper at 375 and placed the sauce about 7 minutes before done. Husband said it’s awesome! We will be making this again thanks Allrecipes you never fail me. 🙂
Real nice sauce
Such an easy recipe. I’m always looking for new ways to make salmon. The anise flavor from Tarragon paired with lemon, Dijon mustard and garlic is perfection.
The sauce is really delicious! I use dill instead of tarragon
Very good on the grill and would make again in oven if necessary. Can’t clear up the tarragon debate bkz I was out so I substituted dillweed. You can really taste the lemon. Only needed half the amount of sauce than was listed, you don’t want to drown your salmon. Plus this isn’t a marinade so a good last minute choice.
We eat salmon 1-2 times a week and so were looking for something different from our favorites. This sauce might make a good salad dressing, but didn’t cut it for salmon. Sorry.
This recipe was so easy to make and it taste delicious, highly recommended on wild caught salmon. I will definitely make it again. Ana
My husband and I loved this recipe – he says it is his new favorite way to prepare salmon. I made exactly as written and put over 1.25 pounds of salmon. Turned out great and very easy to prepare.
I used dried tarragon so I used 1/2 T, but there was too much mustard in my opinion.
I really thought that the way the salmon was cooked was the best way so far. The sauce is so good and simple. Quick recipe. I’m making again tonight.
Rotten, don’t bother with it, mayonnaise overpowers everything and doesn’t mix well with the mustard
This is the best salmon sauce I have ever had! My husband loved it. It’s now in regular rotation. I followed the recipe except I used garlic salt instead of fresh garlic. Really this recipe is perfect!
The sauce was very good with King Salmon. I will definitely make it again. The hardest part with salmon is to not over cook it.
If you like to taste raw garlic first – and then the salmon – this is the recipe for you. Personally, I think raw garlic ruins this sauce. In future I will use powdered garlic. I do not agree with a previous reviewer that tarragon is the wrong herb. I think that a modest amount of freshly chopped tarragon in the sauce is lovely with salmon. I also loved the addition of lemon. Except for the overpowering garlic, this sauce was perfect. It should be served room temperature, not cold. Oh, and by the way, it is not necessary to wrap salmon in foil. Simply brush with a little olive oil and bake for 10-11 minutes at 400 degrees. My favourite main dish for guests because it is so beautifully simple…. not to mention nutritious!
I did not have fresh tarragon so I used 1tbsp dried. The sauce had quite a bite to it, either from the lemon juice or the garlic, but it didn’t take away from our enjoyment of the dish. We also used it on our steamed broccoli/cauliflower mix and found it quite tasty.
I usually cook salmon to go with red wine because that’s my husband’s preference. Today, he opened white wine, and I made this because my tarragon is still alive in November. I had to cook in a hurry so just trusted the recipe, and it was PERFECT!