# Grilled Salmon

> Lemon, tarragon, and green onion blitzed in a food processor, then marinated on the salmon and finished on the grill. Bright herb-and-citrus crust, anti-inflammatory omega-3s, ready in 45 minutes.

Recipe page: https://goodguteats.com/recipes/grilled-salmon/

- Makes: 2 servings, 1 fillet (~7oz) each
- Category: Main course
- Cuisine: French-American

Total time: ~39m.

## Nutrition

Per serving, estimated from the ingredients: 589 calories, 41 g protein, 14 g carbs, 41 g fat, 1 g fiber.

## Ingredients (for 2 servings)

- 1 Lemon
- 2 tbsp Garlic-Infused Olive Oil
  - Swap: 1 clove Garlic
- 2 tbsp Fresh Tarragon
  - Swap: 2 tbsp Fresh Dill
  - Swap: 2 tbsp Fresh Basil
- 2 tbsp Green Onion Tops
  - Swap: 2 tbsp Chives
- 1 tbsp Dijon Mustard
- 1½ tbsp Maple Syrup
- Salt
- Black Pepper
- 14 oz Salmon (Generic)
  - Tip: Skin-on or skinless both work. Skin-on is forgiving on the grill because the skin acts as a heat shield and crisps to a delicate finish. Pat the fillets dry with a paper towel before coating with the marinade so it adheres.

## Steps

1. Zest and juice 1 Lemon into a food processor. (~1m)
2. Add 2 T Garlic-Infused Olive Oil, 2 T Tarragon, 2 T Green Onion Tops, 1 T Dijon Mustard, 1½ T Maple Syrup, 1½ tsp Salt, and ½ tsp Black Pepper to the food processor. (~2m)
3. Pulse until the marinade is smooth. (~1m)
4. Coat the 14 oz Salmon on both sides with the marinade in a shallow dish. (~2m)
5. Refrigerate to marinate. (~15m)
6. Preheat the grill to medium-high heat, around 425F. (~5m)
7. Place the 14 oz Salmon on the grill. (~5m)
8. Flip and cook until the internal temp hits 130F for medium. (~4m)
9. Rest off heat. (~3m)
10. Serve. (~1m)

Recipes, not medical advice.