Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise

“This is a creative, tasty dish for a dinner party or just for a family dinner.”

Ingredients Nutrition


  1. For the paste, process the undrained chipotle chiles in a food processor for 1 minute or until pureed. Add the garlic, oregano and olive oil. Pulse just until mixed.
  2. For the mayonnaise, combine the egg yolks, lemon juice, Dijon mustard and salt in a blender. Process until mixed. Add the oil gradually, processing constantly until emulsified. Stir in the tarragon.
  3. For the salmon, brush ½ cup of the paste over both sides of the salmon; use the full amount for a very spicy effect and less for a milder flavor. Sprinkle with salt. Brush with the olive oil. Let stand at room temperature for 15 minutes.
  4. Add mesquite chips to hot coals in a grill. Arrange the salmon on the grill rack skin side down when the chips begin to smoke. Cover the salmon with a baking tray or disposable roasting pan to trap the smoke. Smoke for 6 to 7 minutes per side or until the center is just barely cooked and the outside is brown. Serve with the mayonnaise.

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