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
- Prep the Grill:
- Preheat the BBQ to medium-high heat (200°C).
- Lightly oil the grill grates to prevent sticking.
- 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.
- 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.
- 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).
- 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!