Grilled Salmon

• 1
  Lemon
• 2 tbsp1 clove
  Garlic-Infused Olive Oilor 1 clove Garlic

  Garlicor 2 tbsp Garlic-Infused Olive Oil

  Swap Garlic-Infused Olive Oil

  Garlic-Infused Olive OilGarlic
• 2 tbsp
  Fresh Tarragon

  • or 2 tbsp Fresh Dill
  • or 2 tbsp Fresh Basil
• 2 tbsp
  Green Onion Topsor 2 tbsp Chives

  Chivesor 2 tbsp Green Onion Tops

  Swap Green Onion Tops

  Green Onion TopsChives
• 1 tbsp
  Dijon Mustard
• 1½ tbsp
  Maple Syrup
• Salt
• Black Pepper
• 14 oz
  Salmon (Generic)

  Tip

  Skin-on or skinless both work. Skin-on is forgiving on the grill because the skin acts as a heat shield and crisps to a delicate finish. Pat the fillets dry with a paper towel before coating with the marinade so it adheres.

Steps

1. Zest and juice 1 Lemon into a food processor.

   ~1m

2. Add 2 T Garlic-Infused Olive Oil, 2 T Tarragon, 2 T Green Onion Tops, 1 T Dijon Mustard, 1½ T Maple Syrup, 1½ tsp Salt, and ½ tsp Black Pepper to the food processor.

   ~2m

3. Add 2 T Garlic-Infused Olive Oil, 2 T Tarragon, 2 T Chives, 1 T Dijon Mustard, 1½ T Maple Syrup, 1½ tsp Salt, and ½ tsp Black Pepper to the food processor.

   ~2m

4. Add 1 clove Garlic, 2 T Tarragon, 2 T Green Onion Tops, 1 T Dijon Mustard, 1½ T Maple Syrup, 1½ tsp Salt, and ½ tsp Black Pepper to the food processor.

   ~2m

5. Add 1 clove Garlic, 2 T Tarragon, 2 T Chives, 1 T Dijon Mustard, 1½ T Maple Syrup, 1½ tsp Salt, and ½ tsp Black Pepper to the food processor.

   ~2m

6. Pulse until the marinade is smooth.

   ~1m

7. Coat the 14 oz Salmon on both sides with the marinade in a shallow dish.

   ~2m

8. Refrigerate to marinate.

   ~15m

9. Preheat the grill to medium-high heat, around 425F.

   ~5m

10. Place the 14 oz Salmon on the grill.

    ~5m

11. Flip and cook until the internal temp hits 130F for medium.

    ~4m

12. Rest off heat.

    ~3m

13. Serve.

    ~1m