Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 1.5 lb (680g) baby gold potatoes, halved
  • ½ cup (50g) red onion, finely diced
  • 2 stalks (60g) celery, thinly sliced
  • ¼ cup (15g) fresh dill, chopped
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (3g) garlic, minced

Instructions:

  1. Place halved potatoes in a pot of salted water. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain and let them cool for 10 minutes to prevent the dressing from breaking.
  2. Pat salmon fillets dry with paper towels. Brush with olive oil and season with salt and pepper. Heat the grill to medium-high. Place salmon skin-side down and sear for 4–5 minutes until the skin is crisp. Flip and cook for another 3–4 minutes until the internal temperature reaches 145°F (63°C).
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and minced garlic until the mixture is smooth and glossy.
  4. In a large bowl, combine the cooled potatoes, diced red onion, and celery. Fold in the creamy dressing and fresh dill. Gently place the grilled salmon fillets on top or flake the salmon into large chunks and fold in carefully.