2 c. mayonnaise
1/4 c. chopped fresh tarragon
3 tbsp. finely minced green onion
2 tbsp. fresh lemon juice
2 tbsp. chopped capers
Salt and freshly ground pepper to taste
6 salmon steaks, approximately 1-inch thick
Lemon slices for garnish

Combine first six ingredients and blend well. Cover and chill 2 to 4 hours. Top each salmon steak with 2 tablespoons of tarragon mayonnaise and grill for 4 to 6 minutes. Repeat for other side. Arrange on serving platter and garnish with lemon slices. Pass remaining tarragon mayonnaise.

May substitute other firm flesh fish. Experiment with different fresh herbs.