In a gallon size zip-lock bag mix the following

   1/3 cup of olive oil

   1 heaping tablespoon of blackened fish seasoning

   1/2 tablespoon of Tarragon seasoning

   1/4 to 1/2 teaspoon of garlic powder

Add 2 or 3 pounds of skinless salmon. Work the bag until all of the pieces are thoroughly covered with the mixture, then place in refrigerator for 18 - 24 hours.

Grill on foil or in a fish basket