Grilled Salmon with Crispy Herb Potato Wedges
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and pairing it with crispy herb potato wedges makes for a completely satisfying meal. The beauty of this dish is its simplicity, fresh dill and garlic elevate everything without requiring any fancy techniques. You just get the grill hot, prep your potatoes while they roast, and dinner is done before you know it. It's the kind of recipe that looks impressive enough to serve guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ¾ kgrusset potatoes(cut into wedges)
- 5 tablespoonsolive oil
- 2fresh lemon(1 for zest, 1 for juice)
- 3 tablespoonsfresh dill(chopped)
- 3garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonshoney
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss potato wedges with 2 tablespoons olive oil, half the salt, pepper, paprika, and thyme. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
Tip: Cut wedges to uniform size so they cook evenly.
- 2
While potatoes roast, prepare the salmon glaze by whisking together honey, Dijon mustard, minced garlic, lemon zest, and lemon juice in a small bowl.
Tip: Make the glaze ahead of time if desired.
- 3
Pat salmon fillets dry with paper towels and season both sides with remaining salt, pepper, and half the fresh dill.
Tip: Drying the salmon ensures better browning on the skin side.
- 4
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 4-5 minutes without moving.
Tip: Resist the urge to flip early; let the skin crisp up.
- 5
Brush the top of each salmon fillet generously with the honey-mustard glaze, then flip carefully and cook for 3-4 minutes more until the flesh is opaque and flakes easily.
Tip: The salmon is done when it reaches 145°F internally.
- 6
Remove salmon from heat and finish with remaining fresh dill and a squeeze of fresh lemon juice.
Tip: Add the dill at the end to preserve its fresh, bright flavor.
- 7
Plate the salmon alongside the crispy potato wedges and serve immediately with extra lemon wedges on the side.
Tip: Serve immediately for the best presentation and texture contrast.
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