West Coast Garlic Salmon

This West Coast-style salmon keeps things clean and bright. A quick marinade of melted butter, lemon juice, fresh garlic, and tarragon gets brushed over thick salmon steaks before they hit a screaming hot broiler. Eight minutes total, flipping once, and you’ve got fish that flakes perfectly with a fork.

Fresh tarragon is the herb that makes this version distinct. Its subtle anise flavor pairs beautifully with salmon and lemon without overwhelming the fish. A pinch of red pepper flakes adds just enough warmth to keep things interesting.

Broiling two inches from the heat is close. That intense, direct heat sears the surface fast and keeps the inside moist. Any farther away and the salmon dries out before it browns.

Pro Tips

• Pat the salmon steaks dry before brushing with the marinade. Wet fish steams instead of searing under the broiler.
• Save half the marinade for the flip. Brushing fresh marinade on the second side gives you a double hit of garlic-lemon flavor.
• Pull the steaks when they just barely flake at the thickest part. Carryover heat finishes the cooking and keeps the center silky.
• Use olive oil instead of peanut oil if you prefer, but peanut oil has a higher smoke point which handles the broiler better.

Variations

• Swap tarragon for fresh dill for a more classic Pacific Northwest flavor.
• Add a tablespoon of Dijon mustard to the marinade for a tangy crust.
• Grill the steaks over high heat instead of broiling for a smokier finish.