Grilled Salmon with Tarragon Mayonnaise

I plant dill in my garden every year.

I used to plant it so I could make dill pickles…. But I haven’t been able to successfully grow gherkins or cucumbers here.

Now I just plant a small amount so I have it fresh for grilling fish.

Grilled Salmon with Tarragon Mayonnaise

Total time: 20 minutes


  • 2 salmon fillets, 6oz each (180gr each), or steaks, if your prefer
  • 1 tbs olive oil
  • several fronds of fresh dill weed
  • 1/2 tsp coarse salt
  • Tarragon Mayonnaise:
  • 1 tbs snipped fresh tarragon
  • 1 tbs snipped fresh chives
  • 1 tbs lemon juice
  • 1 clove minced garlic or 1/2 tsp garlic powder
  • 1/4 cup prepared mayonnaise
  • 1/4 cup Greek yogurt

Grilled Salmon, Tarragon Mayonnaise


  • Brush salmon with the oil and lay the dill weed on top
  • Sprinkle with salt.
  • Cook on barbecue grill 5 – 7 minutes per side, depending on thickness.
  • OR put on baking sheet and roast in 400 F oven for 15 – 20 minutes, depending on thickness.  Steaks will take a few minutes longer than fillets.  Salmon should flake easily with fork when done but it’s okay to have it still a bit pink in the center.
  • When salmon is done, scrape off the salt and dill weed.
  • Serve with Tarragon Mayonnaise on the side.
  • Tarragon Mayonnaise:
  • Mix tarragon, chives, lemon, garlic, yogurt and mayo.
  • When salmon is done, remove to plates and serve, tarragon mayonnaise on the side.

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I may have mentioned that our weather went from cold to hot overnight.

My vegetables have had varied reactions to the heat wave.

The radishes started to bolt. I’ve never had radishes start to flower before. It was only one plant, but I acted quickly and pulled the rest.

These are from the seeds I bought online. The packet was of mixed seeds so it’s been fun seeing the different shapes, colors and sizes.


The spinach is also bolting…. It went from having leaves just big enough to pick and eat to flowering in 4 days.

The lettuces haven’t bolted yet but we’re eating as fast as we can.

The tomatoes are enjoying the heat very much. They’ve grown anywhere from 2 to 4 inches since Tuesday, the day I first tied them to their stakes.

Everything else is growing just as rapidly.

Except the watermelon.

The company that I bought the seeds from sent my a gift of 5 yellow watermelon seeds. Only 2 have come up and they haven’t done anything in 2 weeks.

I still have hopes that we might get a taste of watermelon for the first time in 15 years.

Bonnie and Guapa have just come to tell me it’s time to go bark at the cows.  We only bark at the cows at sunset.

No, I don’t know why that is.

For the record: they bark at the cows; I water the potager.

3 thoughts on “Grilled Salmon with Tarragon Mayonnaise”

  1. Do you order your seed packets from the states? Can you do that? I don’t know the restrictions on what can be sent through the mail as far as seeds and things go.

    We still haven’t had any ‘hot’ weather. Right now, it’s 66 out at sunset, but it never got over 72 today and though it claims we’ll see 86 by Tuesday, every time the weather has claimed that, we’ve not gotten that high. My flowers and things are blooming or growing, but I think it has more to do with all the rain we’ve had than with the temps.

    This looks wonderful. I love salmon. A stupid question though, why scrape everything off after cooking?

  2. My dogs would love a bit of cow barking – but they might be tempted to do it all day not just at sunset. I am presuming the cows are totally unmoved by this sunset cacophany !!

  3. nightsmusic, I have had seeds sent to me from friends and family, but this time I ordered from a French company. So far, so good. I scrape the dill off because it gets rather dry and the salt because it’s too much to eat. The flavors get into the fish during the cooking.

    Kate, the cows are totally unmoved. At night they always come to the part of the field closest to our house – it’s the only part of the field the girls can see, thus the barking.

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