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Lachie Strachan’s Grilled Salmon with Zesty Potato Salad

MML
Article image for Lachie Strachan’s Grilled Salmon with Zesty Potato Salad

Fresh, smoky, and bursting with flavour—this Grilled Salmon with Zesty Potato Salad is a guaranteed crowd-pleaser for your next BBQ! The salmon is perfectly charred with a tangy Dijon-honey glaze, while the warm potato salad, packed with smoky grilled spuds, capers, and fresh dill, adds the perfect sidekick. Whether you’re firing up the grill for a summer feast or just craving an easy yet impressive meal, this dish delivers every time. Pair it with an ice-cold beer or a crisp white wine, and you’ve got BBQ perfection!

Ingredients

For the salmon:

  • 4 salmon fillets (skin on)
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Lemon wedges (for serving)

For the potato salad:

  • 800g baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • 1/2 cup whole egg mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 red onion, finely diced
  • 1/4 cup capers, drained
  • 1/4 cup fresh dill, chopped
  • 2 boiled eggs, chopped (optional)

Method

  1. Prep the Grill:
  • Preheat the BBQ to medium-high heat (200°C).
  • Lightly oil the grill grates to prevent sticking.
  1. Prepare the Salmon:
  • In a bowl, mix olive oil, Dijon mustard, honey, lemon juice, garlic, smoked paprika, salt, and pepper.
  • Brush the mixture generously over the salmon fillets.
  1. Grill the Salmon:
  • Place the salmon fillets skin-side down on the grill.
  • Cook for 4-5 minutes per side until the skin is crispy and the flesh is just cooked through.
  • Remove from heat and rest for a few minutes.
  1. Make the Potato Salad:
  • Toss the baby potatoes in olive oil, smoked paprika, salt, and pepper.
  • Grill the potatoes in a BBQ-safe pan or foil tray, stirring occasionally, for 15-20 minutes until golden and tender.
  • Let them cool slightly, then toss with mayo, Dijon mustard, apple cider vinegar, red onion, capers, dill, and boiled eggs (if using).
  1. Serve & Enjoy!
  • Plate the grilled salmon with a generous scoop of potato salad.
  • Garnish with extra dill and lemon wedges.
  • Enjoy with an ice-cold beer or crisp white wine!
MML
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