Grilled Salmon With Creamy ‘Tartar’ Sauce: A Summer Classic

The aroma of grilled salmon always transports me back to summer evenings spent on the coast. My grandfather, a seasoned fisherman, had a secret for the best grilled salmon: a simple marinade and a creamy sauce that elevated the rich flavors of the fish. I remember sitting around the picnic table, the salty breeze in my hair, completely absorbed in the delightful combination of smoky salmon and tangy sauce, a memory I cherish and strive to recreate every summer.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-8 minutes
• Total Time: 23-25 minutes
• Servings: 2
• Dietary Type: Pescatarian, Gluten-Free (if using gluten-free condiments)

Ingredients

For the Creamy Tartar Sauce:

• 1/3 cup creme fraiche
• 1 tablespoon finely minced gherkins (or 1 tablespoon cornichon)
• 1 tablespoon finely minced green onion
• 1 1/2 teaspoons finely minced fresh dill
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon sweetened condensed milk
• 1/2 teaspoon fresh lemon juice
• Salt and pepper, to taste

For the Salmon:

• 2 salmon fillets or 2 salmon steaks
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, very finely minced
• 1/2 teaspoon dried oregano (Mediterranean oregano preferred)
• Salt and pepper, to taste

Garnish:

• Very finely-sliced green onion top

Equipment Needed

• Small bowl
• Zip-loc bag
• Grill (charcoal or propane)

Instructions

1. Prepare the Creamy Tartar Sauce: In a small bowl, combine the creme fraiche, minced gherkins (or cornichons), minced green onion, minced fresh dill, Dijon mustard, sweetened condensed milk, and fresh lemon juice.
2. Season the Sauce: Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the salmon will also be seasoned, so don’t over-salt the sauce.
3. Refrigerate the Sauce: Cover the bowl and refrigerate the sauce until you are ready to serve the salmon. Chilling the sauce allows the flavors to meld together.
4. Make the Salmon Marinade: In a separate small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, very finely minced garlic clove, and dried oregano. Season generously with salt and pepper to taste.
5. Marinate the Salmon: Place the salmon fillets or steaks in a zip-loc bag. Pour the marinade over the salmon, ensuring that the fish is completely coated.
6. Refrigerate and Marinate: Seal the zip-loc bag, pressing out any excess air. Marinate the salmon in the refrigerator for 1-2 hours. This allows the flavors to penetrate the fish, resulting in a more flavorful and moist final product. Do not marinate for longer than 2 hours as the acid in the lemon juice can start to “cook” the fish.
7. Prepare the Grill: Prepare your grill, whether it’s a charcoal or propane BBQ, to medium-hot heat. If using charcoal, make sure the coals are glowing and covered with a light layer of ash. If using a propane grill, preheat it to medium-high and then adjust to medium heat.
8. Grill the Salmon: Remove the salmon from the marinade in the zip-loc bag. Discard the marinade.
9. Grill Time: Place the salmon directly on the grill grates. Grill for 3-4 minutes per side, or until the salmon is cooked through. The exact cooking time will depend on the thickness of the salmon fillets or steaks and the heat of your grill.
10. Check for Doneness: The salmon is done when it flakes easily with a fork and is opaque throughout. You can also use a meat thermometer to check the internal temperature, which should be 145°F (63°C). Be careful not to overcook the salmon, as it will become dry.
11. Serve: Center the grilled salmon on a plate. Top with a generous dollop of the creamy ‘tartar’ sauce.
12. Garnish and Enjoy: Garnish with very finely-sliced green onion tops sprinkled over the sauce. Serve immediately and enjoy!

Expert Tips & Tricks

• Skin On vs. Skin Off: Grilling salmon with the skin on can help to keep it moist and prevent it from sticking to the grill grates. If you prefer skinless salmon, you can remove the skin before grilling or after it’s cooked.
• Prevent Sticking: To prevent the salmon from sticking to the grill, make sure the grates are clean and well-oiled. You can also lightly oil the salmon fillets themselves before placing them on the grill.
• Spice It Up: Add a pinch of red pepper flakes to the marinade for a little kick.
• Fresh Herbs: If you don’t have fresh dill for the tartar sauce, you can substitute it with dried dill, but use about half the amount (3/4 teaspoon).

Serving & Storage Suggestions

Serve the grilled salmon immediately while it’s hot and flaky. The creamy tartar sauce is best served chilled.

Storage: Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days. The tartar sauce should also be stored in an airtight container in the refrigerator and will last for up to 5 days.

Reheating: To reheat the salmon, gently warm it in a preheated oven at 275°F (135°C) for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	600 kcal	30%
Total Fat	40g	62%
Saturated Fat	15g	75%
Cholesterol	230mg	77%
Sodium	400mg	17%
Total Carbohydrate	6g	2%
Dietary Fiber	1g	4%
Sugars	3g	12%
Protein	70g	140%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the marinade, such as thyme, rosemary, or chives.
• Citrus Swap: Try using lime juice instead of lemon juice for a different citrusy flavor.
• Spicy Tartar Sauce: Add a pinch of cayenne pepper or a dash of hot sauce to the tartar sauce for a spicy kick.
• Dairy-Free Option: Substitute the creme fraiche in the tartar sauce with a plant-based alternative like cashew cream or coconut yogurt. Be sure to taste and adjust the seasoning accordingly.
• Broiled Salmon: If you don’t have a grill, you can broil the salmon in the oven. Preheat your broiler, place the salmon on a baking sheet lined with foil, and broil for 5-7 minutes, or until cooked through.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?

A: Yes, you can use frozen salmon. Just make sure to thaw it completely before marinating. Place the frozen salmon in the refrigerator overnight or use the cold water thawing method.

Q: How do I know when the salmon is cooked through?

A: The salmon is done when it flakes easily with a fork and is opaque throughout. You can also use a meat thermometer to check the internal temperature, which should be 145°F (63°C).

Q: Can I make the tartar sauce ahead of time?

A: Yes, the tartar sauce can be made up to 2 days ahead of time. Store it in an airtight container in the refrigerator.

Q: What other dishes can I serve with this grilled salmon?

A: This grilled salmon pairs well with a variety of sides, such as grilled vegetables, rice pilaf, roasted potatoes, or a simple salad.

Q: Can I cook the salmon in a skillet instead of grilling it?

A: Yes, you can cook the salmon in a non-stick skillet over medium heat. Cook for 4-5 minutes per side, or until cooked through.

Final Thoughts

This Grilled Salmon with Creamy ‘Tartar’ Sauce is a guaranteed crowd-pleaser, perfect for a summer barbecue or a simple weeknight dinner. The combination of the smoky, flavorful salmon and the tangy, creamy sauce is simply irresistible. I encourage you to try this recipe and share your feedback. Serve it with a crisp glass of white wine and enjoy the taste of summer!