Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© Anson Smart

How to Make It

Step 1    

Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.

Step 2    

Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.

Serve With

Corn and cherry tomatoes.

Suggested Pairing

Rich salmon can overpower a light white; a full-bodied white or light red is best, especially one that has enough acidity to cut the fish's fattiness. Try a Beaujolais—either white or red.

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