Grilled Salmon Steaks with Tarragon and Lemon

If you want to impress your guests but not spend a lot of time on prep, these salmon steaks served over fresh tarragon and grilled lemon slices are a perfect choice.

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Makes: 6  servings Prep 10 mins Grill 8 mins


  • 6 3/4-inch-thick salmon steaks (8 oz. each)
  • 3 teaspoons  olive oil, divided
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 3 bunches fresh tarragon, divided
  • 2 large lemons, cut into 1/4-inch-thick slices
  • Hot cooked couscous


1. Oil and heat grill.

2. Arrange salmon steaks on a baking sheet. Brush both sides of steaks with 2 teaspoons oil, then sprinkle steaks with salt and pepper.

3. Chop 1 bunch fresh tarragon; divide and press herb on both sides of salmon steaks. Grill steaks over medium-hot coals 4 to 5 minutes per side, until fish flakes easily with a fork.

4. Meanwhile, brush lemon slices with remaining 1 teaspoon oil; grill slices 1 to 2 minutes per side, until lightly charred.

5. To serve, divide remaining 2 bunches of tarragon among 6 serving plates. Divide and arrange grilled lemon slices on tarragon, then top each serving with a salmon steak. Serve with hot cooked couscous. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)390,
  • Fat, total(g)24,
  • chol.(mg)118,
  • sat. fat(g)5,
  • carb.(g)2,
  • pro.(g)40,
  • sodium(mg)410,
  • Percent Daily Values are based on a 2,000 calorie diet
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