First, gather the ingredients. You’ll need whole grain mustard, Dijon mustard, horseradish, honey, shallot, garlic, tarragon, salt, pepper, and salmon. I used a filet of salmon, but steaks would work fine too. Mint is also most excellent in this recipe, and I believe that it was Bobby’s choice herb in the original version.
To a bowl add 4 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons horseradish, 3 tablespoons honey, 2 tablespoons minced shallot, 1 clove minced garlic (approx. 1 tsp), and 2 tablespoons chopped fresh tarragon.
Whisk all the ingredients together, and adjust the seasonings accordingly. Salt and pepper to taste, add honey if it’s too mustardy, or add horseradish if you want it more horseradishy (or if you are in need a sinus cleanse). Let it all meld for at least 15 minutes. In the meantime, go fire up the grill to medium high.
I’m assuming it’s a gas grill.
If it’s a charcoal grill you should have started a while ago.
You should have warned me you were using a charcoal grill.
I’m sorry for not knowing sooner.
You could just as easily broil or pan-sear it too. Just sayin’.
While the grill preheats, pull the pin bones from the salmon. It’s totally worth pulling them now for your unobstructed eating pleasure later. If you need help, check out my pin bone post. It’s not up yet, but it will be soon. If it’s not, make sure you yell at me.
Season the salmon with salt and pepper and place show-side down on your clean, well-seasoned, and oiled grill grates. DO NOT ATTEMPT TO FLIP, MOVE OR TOUCH THE SALMON IN ANY WAY. Resist the urge. You can do it! Cook until it’s about 60% cooked through, or for approximately 4 minutes.
Gently flip the salmon and cook an additional 1-2 minutes on the skin side to finish. Thicker filets may need more time. When it’s done to your liking, remove the salmon from the grill and let it rest a couple minutes before serving.
Serve the salmon with a generous spoonful of Tarragon Mustard Sauce. The pop of the whole grain mustard seeds, and the hint of anise from the tarragon is so different and very pleasing. It’s definitely nice to take your taste buds for a ride through new flavors sometimes. This is one of those times.
And if you happen to pair this recipe with a nice green salad you should definitely check out the Tarragon Mustard Vinaigrette I made from these same ingredients.
|Grilled Wild Alaska Salmon with Tarragon Mustard Sauce|
- 4 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 3 tablespoons honey
- 2 tablespoons minced shallot
- 1 clove minced garlic (1 tsp)
- 2 tablespoons chopped fresh tarragon leaves
- salt and pepper
- 3 pounds salmon filets or steaks
- Gently whisk together Dijon mustard, whole grain mustard, horseradish, honey, shallot, garlic, and chopped fresh tarragon.
- Taste the sauce and adjust the seasonings accordingly. Salt and pepper to taste, add honey if it’s too mustardy, or add horseradish if you want it hotter. Let the flavors in the sauce meld for at least 15 minutes.
- Fire up the grill to medium high heat.
- Remove pin bones from salmon.
- Season salmon with salt and pepper and place show-side down on clean, well-seasoned, and oiled grill grates. DO NOT ATTEMPT TO FLIP, MOVE OR TOUCH THE SALMON IN ANY WAY. Cook until it’s about 60% cooked through, or for approximately 4 minutes and proceed to carefully flip. Cook on skin side for an additional 1 to 2 minutes, or until it’s done to your liking.
- Remove salmon from the grill and allow it to rest for a few minutes.
- Serve with a generous spoonful of the Tarragon Mustard Sauce.