Cookin’ with Carolyn Salmon Monterrey

Cookin’ with Carolyn Salmon Monterrey

1 stick butter*
2 large garlic cloves, minced
1 tsp. tarragon
1/2 tsp. ground marjoram
1/2 tsp. lemon zest
2 tsp. lemon juice
2 tsp. Greek spice
2 shakes cayenne pepper
Salmon fillets or steaks
* Can substitute extra virgin oil if you prefer
Melt the butter in a small sauce pan over low heat. Add the garlic, tarragon, marjoram, lemon zest, lemon juice, Greek spice and cayenne pepper and bring to a simmer; then take off stove. (If using EVO, put all sauce ingredients in the small pan and bring to simmer) Brush over salmon (poking salmon with a fork to allow the sauce to infuse the salmon). Grill salmon skin side down. After a few minutes, flip the salmon over and remove the skin (if using fillets). Brush more sauce on top. Grill till done (flakes with a fork).
Enjoy!