Grilled Salmon with Tartar Sauce Recipe
Grilled Salmon with Tartar Sauce Recipe photo by Taste of Home
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Grilled Salmon with Tartar Sauce Recipe

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Alice McGeoghegan from Devevan, California writes, “The original recipe for this dish is used every year at a Fourth of July barbecue in Fort Bragg, California. My husband, Bob, added some extra ingredients to come up with the best grilled salmon we've ever tasted.”
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup butter, melted
  • 1 cup lemon juice
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 4 garlic cloves, minced
  • 2 to 3 teaspoons curry powder
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (5 ounces each)
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 426 calories, 31g fat (8g saturated fat), 109mg cholesterol, 641mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 29g protein.


  1. In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
  3. Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce. Yield: 4 servings.
Originally published as Grilled Salmon with Tartar Sauce in Cooking for 2 Summer 2007, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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djfockler131 User ID: 1779402 150538
Reviewed Oct. 1, 2010

"My husband and I loved it! The only thing I would do is cook the salmon about 25-30 min."

Jean Peterson User ID: 1050263 164831
Reviewed Jul. 29, 2009

"I marinated the salmon for 1 hour instead of 30 min. I thought it was the best salmon I ever tasted, but my husband said it didn't really taste like salmon although he said it had good flavor."

FiddleheadFern User ID: 3083568 150478
Reviewed Jun. 3, 2008

"Sounds delicious! We're having a WIN A SUMMER OF WILD SALMON CONTEST. The creator of the best salmon recipe will win 15 lbs. of wild salmon. Recipes can be entered at"

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