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

Wine to pour is a full bodied Sauvignon Blanc

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

Prep time: Advance time is needed for 2-4 hr. marinate


  • 1 1/4 cups / extra-virgin olive oil
  • 1 large shallot thinly sliced
  • 1/4 cup / chopped dill or Tarragon
  • Kosher salt
  • Freshly ground pepper
  • 1 3 pound / salmon fillet with or without skin
  • 1/4 cup / sour cream
  • 1/8 cup / whole-grain mustard or to taste
  • 1/4 teaspoon / finely grated lemon zest
  • 1/8 cup / fresh lemon juice more to taste
  • 2 Tablespoons / WW/rice vinegar


  1. In a bowl, whisk 1 cup of the oil with the shallot and dill/tarragon; 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 (10-12 briquettes) for indirect cooking and soak some cherry wood chips. Season salmon with salt and pepper. When coals have turned grey and burned down to lower heat, drain chips and place on coals, then slide the salmon onto cool side of grill and cover grill with air holes in top over fish, try for about 225/250. Allow fish to roast in smoke and low heat for about 10 minutes, check for finish with an instant-read thermometer inserted in the thickest part of the fillet at 125 degrees;, I like a bit of pink still in the fish, remove and cover with foil. Break in to pieces and serve. Even better if chilled overnight and served cold or at room temperature. Serve with the mustard sauce.