Salmon Fillet Marinated in EV Olive Oil, Tarragon, Mustard and Shallot

The salmon is so good and even better after a day or two and makes great leftovers and a nice lunch salad with a bit of mayo and mustard. I suggest a Costco trip to get a good large skinless piece, you won’t be sorry.

Drink: A bright flavored Pinot Noir with some cherry fruit is great with the salmon and a bit of smoke and mustard, I’m hungry.

Salmon Fillet Marinated in EV Olive Oil, Tarragon, Mustard and Shallot


  • 1 1/4 cups / extra-virgin olive oil
  • 1 large / shallot, thinly sliced
  • 1/4 cup / chopped Dill or Tarragon dried is fine but use a bit less
  • Kosher salt
  • freshly ground pepper
  • 1 4 1/4-pound salmon fillet with/without skin
  • 1/4 cup / sour cream
  • 1/8 cup / whole-grain muster or to taste
  • 1/4 teaspoon / finely grated lemon zest
  • 1/4 cup / fresh lemon juice
  • 2 tablespoons / WW / rice vinegar


  1. In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
  2. Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
  3. Light a low heat grill for indirect cooking, coals to one side and soak some cherry wood chips. Season salmon with salt and pepper. When coals have turned grey and burned down to lower heat, drain and place chips on coals. Season with salt and pepper, then slide the salmon onto cool side of grill and cover grill with air holes in top over fish, try for temp about 225/250 degrees. Allow fish to roast in smoke and low heat for about 10 minutes, I like a bit of pink in the center, remove and cover with foil. Break in to pieces and serve. Even better if chilled overnight and served cold or at room temperature. OR
  4. Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 8-10 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125 degrees; Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce. The mustard sauce can be refrigerated overnight.