Grilled Salmon with New Potatoes & Dill Butter

In Nordic kitchens, dill-kissed salmon and buttery new potatoes mark the height of summer, especially around Midsummer tables. Here, skin-on fillets hit the grill while a simple dill butter melts over tender potatoes and bright lemon.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 28g carbs
• 28g fat
• 4g fiber

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Ingredients

• 4 (6 oz each) skin-on salmon fillets
• 1.5 lb new potatoes
• 6 tbsp unsalted butter
• 1/3 cup chopped fresh dill
• 1 lemon
• 2 tbsp olive oil
• 1.5 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 1 garlic clove
• 2 tbsp snipped fresh chives

Instructions

1. 1Scrub the new potatoes clean under cool water, leaving skins on, then place them in a large pot and cover with cold salted water by an inch.
2. 2Bring the pot to a boil over high heat, reduce to a steady simmer, and cook until the potatoes are tender when pierced with a knife, about 15 to 18 minutes. Drain well and keep warm.
3. 3While the potatoes cook, pat the salmon fillets very dry with paper towels and rub both sides lightly with olive oil. Season generously with flaky sea salt and black pepper.
4. 4Preheat a grill or grill pan to medium-high heat, about 400°F. Oil the grates lightly so the fish releases cleanly.
5. 5Place the salmon skin-side down on the hot grill. Cook without moving for 4 to 5 minutes until the skin is crisp and the flesh turns opaque halfway up the sides.
6. 6Flip carefully with a wide spatula and grill the flesh side for 2 to 4 minutes more, until the center is just opaque and flakes easily but still looks moist. Transfer to a warm platter.
7. 7Melt the butter in a small saucepan over low heat. Mince the garlic and stir it in along with most of the chopped dill and a squeeze of lemon juice; warm just until fragrant, about 1 minute—do not brown.
8. 8Toss the drained warm potatoes with half of the dill butter, salt, and the snipped chives until glossy and coated.
9. 9Spoon the remaining dill butter over the grilled salmon. Finish with extra fresh dill fronds and lemon wedges on the side. Serve immediately while the butter is still melting into the fish and potatoes.