"Shake And Bake"

Start by pouring a quarter cup of olive oil into a gallon size zip-lock bag.
Then add a heaping tablespoon of blackened fish seasoning inside the bag.
Add a half tablespoon of Tarragon seasoning, along with 1/4 to 1/2 teaspoon of garlic powder, and thoroughly mix everything inside the bag.
Take 2 or 3 pounds of skinless, boneless salmon pieces, rinse and then dry them, then dump them in the zip-lock bag. Work the bag until all of the pieces are thoroughly covered with the mixture, then stick in the frige and marinate it for a good 18 hours.
Stick the fish directly from the bag into a fish basket, and grill until it's done, or bake in the oven at 375 on a greased cookie sheet.