I use my George Foremas Grill and have made it on the barbecue grill. I serve it with an herbed buttered risotto and a sliced tomato salad.

Ingredients

• 1/2 cup butter, softened
• 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried
• 1 teaspoon lemon juice
• 4 (1-inch) thick salmon steaks

Instructions

1. Prepare grill placing coals to one side, heat until coals are ash white.
2. Make aluminum foil drip pan; place opposite coals.
3. In small bowl stir together butter, tarragon and lemon juice.
4. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon steak.
5. Place salmon on grill and grill, turning once, until salmon flakes with fork (10 to 12 minutes).
6. Serve salmon with remaining butter mixture.