Grilled Salmon and Asparagus

Last night for dinner we decided to change it up. I had some asparagus and we bought Salmon to eat this week. I had the dear hubby fire up the grill (yay charcoal!) and I followed this recipe from Better Homes and Gardens. I have to say it was amazing! I even made the dressing recipe to go with it since I had the ingredients on hand. Only change I made was dill instead of thyme for the mayo part. Hubby wasn’t too much of a fan but he doesn’t like fish too much to begin with. Bubba loved the salmon though and Moco not so much, guess he takes after his daddy! Give this recipe a try though and I am sure you will love it too.

Grilled Salmon and Asparagus with Garden Mayo



  • 46 – 8 ounces fresh or frozen skinless salmon fillets, about 1 inch thick
  • 1pound asparagus spears
  • 1tablespoon olive oil
  • Sea salt or salt and freshly ground black pepper
  • 1/2cup finely chopped celery (1 stalk)
  • 1/3cup mayonnaise
  • 1/4cup thinly sliced green onions (2)
  • 1tablespoon lemon juice
  • 2teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
  • Lemon wedges (optional)


1.Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Snap off and discard woody bases from asparagus. Brush both sides of fish and asparagus lightly with olive oil. Sprinkle fish and asparagus with salt and pepper.

2.For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Place asparagus on grill rack next to salmon. Grill for 8 to 12 minutes or until fish begins to flake when tested with a fork and asparagus is tender, turning fish once halfway through grilling and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on a greased grill rack over heat. Cover and grill as above.)

3.Meanwhile, for garden mayonnaise, in a small bowl combine celery, mayonnaise, green onions, lemon juice, and tarragon. Chill until serving time.

4.To serve, arrange fish and asparagus on four dinner plates. Top fish with garden mayonnaise. If desired, serve with lemon wedges.


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