Recipe courtesy of Steven T Magnin
Episode: Army Cook-Off
Save Recipe Print
40 min
15 min
25 min
8 to10 servings


Herbed Butter Sauce:


Preheat oven to 375 degrees F. Preheat a grill to high heat.

To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.

Transfer to a warmed platter and brush with Herbed Butter Sauce.

Herbed Butter Sauce:

To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.

Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.

Reserve warm.

More from:

Summer Seafood

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories