Recipe for Grilled Salmon with Dill Yogurt and New Potatoes

By: Andrea Alden

It’s summer. It’s hot. You want something light and fresh to eat that tickles the tastebuds and feels a little effortless. This recipe for Grilled Salmon with Dill Yogurt and New Potatoes achieves just that. The lightly smoky and creamy sauce pairs with both the potatoes and the slightly sweet salmon filets. If you don’t have any smoked oil on hand for this recipe, this recipe teaches you how to easily make your own smoked oil. Or forgo the smoked oil entirely in this dish, opting instead for a highly flavorful, quality, extra virgin olive oil.

Prep Time

30 min

Cook Time

30 min

Yield

Difficulty

Medium

Recipe for Grilled Salmon with Dill Yogurt and New Potatoes

Ingredients

Method

Photos

Ingredients

4 x 4 to 6 oz (113 g to 170 g) salmon filets
2 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ to ½ tsp. garlic powder
2 tsp. brown sugar
1 bag (24 oz, 680g) red mini potatoes
2 tbsp. vegetable oil (neutral oil)
Salt and pepper, or seasoning mix to taste

Dill Yogurt

1 cup (245 g) plain yogurt or sour cream
1 to 2 tbsp. smoked oil
2 tbsp. fresh dill, chopped
¼ lemon, juiced
Salt and pepper to taste

Smoked Oil

3 cups (750 ml) extra virgin olive oil, divided
Your favorite smoking wood

Method

Preheat the barbecue to 425°F (218°C), igniting all of the burners. Place a Cast Iron Frying Pan or Grilling Wok onto the burners to heat as well.
Wash and slice the potatoes in half. Drizzle with oil and then toss with your seasonings, or just salt and pepper to taste. Add them to the frying pan or wok on the grill to get started.
Once the potatoes are going, combine the salt, pepper, garlic, and brown sugar. Season the fish thoroughly. Set aside.
In a nonreactive bowl, stir together the yogurt, smoked oil, dill, and lemon juice. Season to taste with salt and pepper. Place into the refrigerator until ready to serve.
Use a Silicone Basting Brush or paper towel dipped in oil and a pair of tongs to brush the cooking grids with the neutral-flavored oil. Give the potatoes a good toss and then lay the salmon onto the grill over direct heat where you brushed the oil. Cook flesh side down for 2 to 2½ mins, until it releases easily from the cooking grids. Flip and cook the skin side down until an internal temperature of 125°F to 135°F (52°C to 57°C) and rest 2 to 5 minutes before serving.
Lay down a bed of dill yogurt. Top with a layer of grilled potatoes, followed by the salmon. Garnish with fresh dill and grilled lemon. Add another drizzle of smoked or plain olive oil to finish.

How To Make Smoked Oil:

Clean your barbecue cooking grids, any residue from your other cooks can and will impact the final flavor of the oil.
Remove the cooking grids and sear plates, installing the Cast Iron Charcoal Tray into the barbecue. Use your favorite method to ignite 3 to 5 briquettes or chunks of lump charcoal. The goal is not to heat the barbecue but to burn the wood chips or chunks.
Select your favorite smoking chips or chunks, lighter and sweeter woods like apple and cherry are ideal, however, if you can’t get enough of that smoky flavor, hickory, and mesquite can be used.
Pour ½ to ¾ of the oil into a heat-safe container and place it onto the cooking grids of the barbecue, away from the heat source. Place your favorite wood chips or chunks onto the lit coals.
Smoke the oil at a temperature of 110°F (43°C) or so for up to 2 hours.
Taste the oil when you are satisfied with the length and strength of the smoke flavor. Add the remaining oil to your smoked oil to dilute the flavor if accidentally too strong.

Whether you have it on hand or make your own smoked oil, this recipe for Grilled Salmon with Dill Yogurt and New Potatoes is the ideal summer meal. Light and refreshing, it will make your top grilled meal list. What is your go-to light summer meal? Share your light and delicious barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.