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Grilled Salmon and Potato Salad

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Smoky grilled salmon folded into a tangy herb-kissed potato salad with lemon Dijon dressing, creamy baby potatoes, and fresh dill for a hearty yet refreshing main course.

Ingredients

Scale
  • 4 Salmon Fillets, about 150 g each, skin-on
  • 600 g Baby Potatoes, halved
  • 3 tbsp Olive Oil, divided
  • 3 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh Dill, chopped
  • 2 tbsp Fresh Parsley, chopped
  • 1 small Red Onion, thinly sliced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Lemon Wedges, for serving

Instructions

  1. Preheat Your Equipment: Heat a grill or grill pan to medium-high and bring a large pot of salted water to a boil.
  2. Combine Ingredients: In a bowl whisk 2 tbsp olive oil, lemon juice, Dijon, garlic, salt, and pepper to make the dressing.
  3. Prepare Your Cooking Vessel: Boil potatoes 12 to 15 minutes until fork tender, then drain well.
  4. Assemble the Dish: While potatoes are warm, toss with half the dressing, red onion, dill, and parsley.
  5. Cook to Perfection: Brush salmon with remaining 1 tbsp olive oil, season lightly with salt and pepper, and grill skin side down 3 to 4 minutes per side until just cooked.
  6. Finishing Touches: Flake salmon into large chunks and gently fold into the potato salad, then drizzle the remaining dressing over the top.
  7. Serve and Enjoy: Plate warm or chilled, garnish with extra herbs, and serve with lemon wedges.

Notes

  • Dress potatoes while warm so they absorb flavors fully.
  • Grill with the lid closed for even cooking and juicier salmon.
  • Rest the salad 10 minutes before serving to let flavors meld.
  • Grill lemon halves alongside the salmon for a smoky squeeze at the table.
  • Add capers for a briny pop if you enjoy extra tang.

Nutrition

Find it online: https://tastyze.com/grilled-salmon-and-potato-salad/