- 2-Tablespoons Dion Mustard
- 2-Tablespoons dry sherry or vermouth
- 1-tablespoon honey
- juice of 1 lime
- 2-Teaspoons olive oil
- 1 1/2 teaspoons dried tarragon
- 1 1/4 pound of salmon fillets
Whisk together all ingredients and pour over your Oregon Spring Chinook Salmon. Salmon should marinade in the refrigerator for one hour in a glass dish; turn once. Heat up your Traeger or any other Grill to 450. To serve remove from skin by sliding a sharp knife or spatula between the salmon and the skin.
Grill with the skin side down, on a heavy-duty aluminum foil that is about 2-4 inches larger than the salmon. Brush with the marinade. Place the Salmon on the Grill, cook 8 minutes and baste again. Another 7 to 8 minutes and your freshly caught Oregon Chinook Salmon should be ready to serve… Remember do not over cook.
Hope you like it…
The fruitiness and acidity of a clean New World Pinot Noir seem almost produced with grilled Salmon in mind. The 2007 ReustlePishon Bloc” Pinot Noir Prayer Rock ” is a wonderfully balanced wine with bright red fruits and a lingering finish- a perfect complement to this Salmon dish.