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Active Time : 20 minutes
Total Time : 50 minutes
Serves : 4 servings


  • 1/2 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried tarragon
  • 2 teaspoons lemon zest
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound frozen salmon fillets thawed


In small bowl, combine all ingredients, except salmon. Whisk until well combined. Pat fillets dry with paper towels.

Place salmon in a 1-gallon recloseable food storage bag; pour marinade over salmon. Seal bag and marinate, in refrigerator, at least 30 minutes or up to 2 hours.

Prepare grill to medium heat. Remove salmon from marinade; discard marinade. Place on grill; grill salmon 10 minutes per inch of thickness, or until fish flakes easily with fork, turning over half way through cooking.