Grilled Salmon with a Ketchup Tarragon Sauce Recipe.
6 to 8 oz.
1 1/2 tsps
Salt and pepper the salmon fillets and place in the refrigerator.
In a bowl combine the ketchup, balsamic vinegar, and tarragon. Mix well.
Place the salmon fillets in plastic bag.
Spoon in two tablespoons per fillet of the ketchup tarragon sauce. Close the bag and place in the refrigerator for 4 hours.
If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
Remove the salmon from the plastic bag and towel dry. Rub both sides with olive oil. Place some olive oil on a paper towel and carefully rub down the hot grill so that the salmon will not stick.
Place the salmon on the grill. If you have skin on fillets place the skin side down first. Grill for 3 to 4 minutes.
Carefully turn the salmon over and grill for an additional 3 to 4 minutes. Baste the salmon with the remaining sauce. Remove and serve.