Grilled Salmon


  • 1 pound fresh salmon, skin on
  • 1 tsp vegetable oil
  • kosher salt to taste
  • freshly ground black pepper
  • 1/2 bunch chives, uncut
  • 4 sprigs tarragon
  • lemon wedges, optional


  1. Preheat a charcoal or gas grill. Brush the flesh side of the salmon with the oil. Apply salt and fresh ground black pepper to taste. Scatter the herbs over the top, and place skin-side-down on the grill. Close the lid and cook without turning for 10-15 minutes (depending on thickness), or until the salmon is just barely cooked through. 
  2. The skin will blacken, but will insulate the fish and prevent drying out unless overcooked. The surface of the salmon may appear slightly translucent, but should be somewhat firm and very warm to the touch. Remove and cover with foil; allow to rest for 5 minutes before serving with lemon. Herbs can be discarded, or used as a garnish.

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