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Grilled Salmon With Potato Salad: A Summer Classic
Grilled salmon is one of those meals that feels easy but still brings a little something special to the table. Whether you’re cooking on a barbecue in the backyard or indoors on a stove, this recipe delivers bold flavor, crisp textures, and a sense of summer that’s hard to beat. It combines tender, flaky grilled salmon with a creamy potato salad that you can make ahead of time, making it perfect for everything from a lazy Sunday dinner to a more festive gathering.
Summer cooking should feel relaxed. You want recipes that are straightforward, satisfying, and built for sharing. This grilled salmon fits right in. It is quick to prepare, beautifully flavored with herb butter, and surprisingly stress-free if you give yourself a little prep time. The potato salad on the side is cool and creamy with a little crunch, and works just as well the next day if you’re lucky enough to have leftovers.
In this post, I’ll walk you through how I make this dish and share a few small tips that make a big difference, especially when working with salmon on the grill.
See how to make the recipe in this video.
Why Grilled Salmon Is Perfect For Summer
There’s something about grilled salmon that just works in warm weather. Maybe it’s the speed of cooking or the way it absorbs the smoky heat from the grill. Maybe it’s how well it pairs with fresh herbs and citrus. Or maybe it’s because it feels a little more special than chicken but is just as forgiving when you’re not in the mood for fuss.
One of the best things about salmon is its natural richness. It holds up well to grilling without drying out and takes on flavor beautifully. In this recipe, I brush the fish with a warm, infused butter made from fresh dill, garlic, and lemon. The butter not only seasons the salmon but also keeps the surface moist and golden while it grills. You’ll want to spoon it on generously and let it sizzle a little over the open heat.
If you don’t have access to a grill, don’t worry. You can easily fry the salmon on a regular stove. A hot skillet and the same herb butter will give you a crispy, flavorful result with just a slightly different texture. The stovetop version is a great option for weeknights or rainy days when outdoor cooking isn’t possible.
Handling Salmon On The Grill
Salmon is delicious, but it does require a little care when grilling. The fish tends to fall apart if turned too early or too roughly. The trick is to let it cook long enough on one side to develop a crust before flipping. I always recommend using a sturdy pair of tongs to help with this. You can find a great set here that works well for both fish and vegetables.
Cutting the salmon into portions before grilling also helps. I usually go for pieces around 5 centimeters wide. That makes them easier to handle and speeds up the cooking time; you’re only looking at around 3 minutes per side.
Remember to preheat your grill and oil the grates if needed. You want high heat and a clean surface to prevent sticking. If you’re using a pan, the same rules apply: get it hot, add oil, and resist the urge to move the fish too early.
Outdoor cooking is one of my favorite summer activities. And this salmon recipe is perfect for it!
The Magic Is In The Herb Butter
This might be the simplest part of the whole recipe, but it’s also the one that lifts it to another level. A few tablespoons of butter melted with chopped dill, minced garlic, and lemon juice becomes something you’ll want to spoon over everything. The flavors are bright and summery, and they sink beautifully into the salmon as it grills.
You can make this butter in advance and keep it warm while you cook. With this, you get that buttery, herby, citrusy mix that makes the salmon feel like something you’d order at a restaurant, even if you’re standing barefoot in the garden flipping it yourself.
Make-Ahead Potato Salad That Tastes Like Summer
No summer meal feels complete without something creamy and cold to balance out the heat of the grill. This potato salad recipe does just that. It’s built on small potatoes and mixed with hard-boiled eggs, crisp radishes, and a yoghurt-based dressing that feels lighter than mayo but just as satisfying.
The best part is that you can make the salad several hours ahead of time. In fact, I recommend it. Letting the potatoes soak up the flavors makes the whole dish better, and it frees you up to focus on the salmon when it is time to grill.
The dressing is simple: full-fat yoghurt, fresh dill, olive oil, salt, and pepper. It comes together in a minute and coats the potatoes beautifully. Sliced radishes add crunch, while spring onions bring a bit of sharpness. You can also add chopped pickles or capers if you like more tang, but it is lovely as it is.
Serving Suggestions
I sometimes serve the grilled salmon and potato salad with a simple green salad on the side. Something fresh and leafy works well: romaine, little gem, or baby spinach tossed with cucumbers and a mustard vinaigrette. You do not need much more. The richness of the fish and the creaminess of the potato salad already make this feel like a full meal.
If you’re cooking for a larger group, you can double the recipe easily. The salmon can be grilled in batches, and the potato salad scales up without much extra effort. Leftovers also keep well. The potato salad can be stored in the fridge for a couple of days, and cold grilled salmon makes an excellent lunch with a slice of sourdough.
Something For Special Summer Evenings
Grilled salmon is the kind of dish that makes summer cooking feel rewarding. It is quick, flavorful, and satisfying without being heavy. The combination of hot, buttery fish with a cool potato salad hits all the right notes. Whether you are cooking on the barbecue or indoors on a pan, this recipe is one you can come back to again and again.
It is also a great base to experiment from. You can switch the herbs, change the salad, or add grilled vegetables on the side. But honestly, you don’t need to. This simple version has everything you need for a great summer meal. Fresh ingredients, easy methods, and a little bit of care are all it takes.
If you try this grilled salmon recipe, let me know how it went. And if you find your own twist on it, I’d love to hear that too.
This easy grilled salmon recipe with herb butter and creamy potato salad is perfect for summer dinners, barbecues, or relaxed outdoor cooking.
Total Time:1 hour
Yield:4–6 portions 1x
Ingredients
Scale
Grilled Salmon
1 whole salmon
4 tbsp olive oil
5 tbsp butter
1 dl dill, chopped
1 clove garlic
1 lemon
Black pepper, to taste
Salt, to taste
Potato Salad
1 kg small potatoes, halved or quartered
4 hard-boiled eggs, chopped
5 radishes, thinly sliced
4 dl yoghurt, 10% fat
3 tbsp dill, chopped
2 tbsp olive oil
1 spring onion, the green part, chopped
Black pepper, to taste
Salt, to taste
To Serve
Lemon wedges
Instructions
Grilled Salmon
Cut the salmon into pieces about 5 cm (2 inches) wide.
Rub the salmon pieces with olive oil, salt, and black pepper. Let them marinate for 30 minutes.
Meanwhile, melt the butter in a small pot. Add the chopped dill, garlic, and lemon juice. Season lightly with salt. Keep warm.
Grill the salmon over medium-high heat for about 3 minutes per side, basting both sides with the dill and garlic butter as it cooks. The fish should be just cooked through and slightly charred at the edges.
Potato Salad
Boil the potatoes in salted water until tender, then drain and let cool slightly.
Place the cooked potatoes in a large bowl along with the chopped hard-boiled eggs and sliced radishes.
In a separate bowl, mix the yoghurt, chopped dill, olive oil, black pepper, and salt until smooth.
Pour the yoghurt dressing over the potato mixture and toss gently to combine.
Sprinkle the chopped spring onion on top just before serving.
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