Fish is a very important part of our diet. Curt and I enjoy lots of different kinds of fish, but we eat Salmon more than any other. Mostly I think, because it is super easy to make.
There are a few varieties of Salmon, and of those I most often choose Sockeye if it’s available. It has a deeper color, a bolder flavor and a firmer texture than the Alaskan. However, Sockeye is not always available or it costs too much, so we eat a lot of Alaskan as well.
I have cooked Salmon many different ways, but we like this one the best. It keeps our fish nice and moist. The tarragon and lemon are a really great flavor ad.
Salmon
Salmon Fillets – however much you wish
1 Lemon – sliced thin
Butter
Fresh Tarragon or Dry Tarragon Flakes
Heavy Duty Aluminum Foil
Preheat oven or grill to 375 degrees.
Rinse the Salmon and place on paper towel. Pat it dry. Spread out a sheet of foil large enough to wrap your Salmon in. Spray the center of your foil sheet with cooking spray. Place Salmon skin side down in the middle of the foil. Top Salmon with a few pats of butter, a few thin slices of Lemon and a Sprig of Tarragon. (If you are using dry Tarragon it works best to sprinkle that on the foil sheet under the fish.) Fold up all the edges of the foil to cover your fish then roll them to make a nice tight packet. Place your fish packet in the oven or on your grill over indirect heat (not directly over coals). It only takes about 20 to 30 minutes to cook. If your fish fillets are thinner, check it after 20 minutes. If they are fatter, check at about 30. Just open the top of your foil packet and pock the center. When done, they will be light pink all the way though. I Pick off the Tarragon and toss it. My husband however will just eat it. So enjoy it your way! I hope you enjoy!
