Grilled Salmon with a Ketchup Tarragon Sauce
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Prep Time:
Cooking Time: Servings: 4 |
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Grilled Salmon with a Ketchup Tarragon Sauce Recipe.
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Be The First To Review This RecipeIngredients
| salmon fillet | 4 | 6 to 8 oz. |
| salt | 1 1/2 tsps | |
| black pepper | 1/4 tsp | |
| ketchup | 1/2 cup | |
| balsamic vinegar | 2 Tbsps | |
| tarragon (dry) | 1 Tbsp | |
| olive oil | 2 Tbsps |
Directions
- Salt and pepper the salmon fillets and place in the refrigerator.
- In a bowl combine the ketchup, balsamic vinegar, and tarragon. Mix well.
- Place the salmon fillets in plastic bag.
- Spoon in two tablespoons per fillet of the ketchup tarragon sauce. Close the bag and place in the refrigerator for 4 hours.
- If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
- Remove the salmon from the plastic bag and towel dry. Rub both sides with olive oil. Place some olive oil on a paper towel and carefully rub down the hot grill so that the salmon will not stick.
- Place the salmon on the grill. If you have skin on fillets place the skin side down first. Grill for 3 to 4 minutes.
- Carefully turn the salmon over and grill for an additional 3 to 4 minutes. Baste the salmon with the remaining sauce. Remove and serve.
