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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.
You can add 2 to 3 tablespoons of fresh chopped chives or to your taste. I add a lot more because of the taste the chives add to the salmon, and hubby likes it that way.
Substitute either of the following butters for the tarragon butter.
Lemon-Chive Butter: Stir together 1/2 cup butter, softened, 1/2 teaspoon grated lemon peel and 4 to 6 drops hot pepper sauce.
Garlic-Parsley Butter: Stir together 1/2 cup butter, softened, 3 tablespoons chopped fresh parsley and 1/4 to 1/2 teaspoon garlic salt.
Posted by bettyboop50 at Recipe Goldmine May 31, 2001.