Prep Time: 10 minutes
Grilling Time: 8 to 11 minutes
| Sauce | |
| 1/3 | cup mayonnaise |
| 1/4 | cup sour cream |
| 2 | tablespoons finely chopped fresh chives |
| 1 | tablespoon minced scallions |
| 1 | tablespoon tarragon vinegar |
| 3 | anchovy fillets, minced |
| 4 | salmon fillets (with skin), 6 to 8 ounces each and about 1-inch thick |
| Extra virgin olive oil | |
| Kosher salt | |
| Freshly ground black pepper | |
1. To make the sauce: In a medium bowl, whisk the sauce ingredients.
2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over Direct High heat until you can lift the fillets with tongs off the grate without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the sauce over the fillets. Serve immediately.
Makes 4 servings
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