Grilled Salmon with New Potatoes & Dill Butter

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (6 oz each) skin-on salmon fillets
• 1.5 lb new potatoes
• 6 tbsp unsalted butter
• 1/4 cup chopped fresh dill
• 1 lemon
• 2 tbsp olive oil
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1 minced garlic clove
• 2 tbsp snipped fresh chives

Instructions

1. 1Scrub the new potatoes well under cool water, leaving skins on for that classic Nordic look. Place them in a large pot, cover with cold salted water by an inch, and bring to a boil over high heat.
2. 2Reduce heat to a steady simmer and cook the potatoes until a knife slides in easily with just a little resistance, about 15 to 18 minutes. Drain thoroughly and keep warm in the pot with the lid slightly ajar.
3. 3While potatoes cook, pat the salmon fillets completely dry with paper towels. Brush both sides lightly with olive oil and season generously with flaky sea salt and black pepper.
4. 4Preheat a grill or grill pan to medium-high heat, around 400°F. Oil the grates well so the fish releases cleanly.
5. 5Place salmon skin-side down on the hot grill. Cook undisturbed until the skin is crisp and the flesh turns opaque two-thirds of the way up the sides, 4 to 5 minutes.
6. 6Carefully flip the fillets with a wide spatula and grill the flesh side just until the center is still slightly translucent and flakes easily, another 2 to 3 minutes. Transfer to a warm platter.
7. 7In a small saucepan over low heat, melt the butter with the minced garlic until fragrant but not browned, about 1 minute. Remove from heat and stir in the chopped dill, snipped chives, and a squeeze of fresh lemon juice.
8. 8Toss the warm drained potatoes with half of the dill butter so they glisten. Arrange potatoes beside the salmon fillets, spoon the remaining dill butter over the fish, and finish with extra dill fronds and lemon wedges.