|I have made this 3 times this summer. It is that good.|
makes 4 servings
1 lb salmon fillet (skin on or skinless)
1 Tbsp. snipped dill
1 Tbsp. snipped tarragon
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp oil or butter (or mix)
1. Pat fish dry. Shred 1 tsp. of peel from lemon; set aside. Juice the lemon and reserve for later. In a bowl combine the lemon peel, snipped herbs, salt, pepper, and oil. Spread evenly on the salmon.
2. Preheat grill to 400º. Oil grate and add salmon herb side down. Grill 2-3 minutes. Turn salmon, pour lemon juice over. Grill 3-7 minutes until salmon begins to flake and center still has a trace of darker pink.