1. Oil and heat grill. Pat dry the cavity of salmon with paper towels. Sprinkle cavity with tarragon, 1/2 teaspoon salt and pepper; close cavity with toothpicks or small metal skewers. Brush both sides of salmon with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt. Grill salmon over medium-hot coals 3 inches from heat for 10 to 12 minutes per side, or until salmon flakes at thickest part when pierced with a small knife. When salmon is almost cooked through, brush sliced lemons with 1 teaspoon olive oil; grill 1 to 2 minutes per side, until lightly charred. Arrange two bunches of tarragon and lemon slices on serving platter as directed for salmon steaks. Carefully transfer salmon with 2 large wide spatulas onto lemon slices and tarragon; remove toothpicks. Makes 6 servings.