This is perfect for a quick and healthy weeknight meal. The potatoes cook while the salmon is off and grilling and the Greek yogurt is a healthy substitute for sour cream or mayonnaise. I used spring radishes in this potato salad as they are perfectly crisp this time of year!
BBQ Salmon with Yogurt Dill New Potatoes
- 4 salmon fillets, about 2.5 lbs total
- 1 lb baby potatoes, cut in half
- 1 stalk celery, very thinly sliced
- 4 radishes, cut into thin matchsticks
- 1 1/2 Tbsp lemon juice
- 2 Tbsp green onion or chives
- 1 handful chopped dill
- ½ tsp celery seed
- ½ cup Greek yogurt
- Salt and pepper
Preheat and grease your grill to 450F. Season your salmon with salt and pepper. Cook the salmon, flesh side down first before flipping for about 4 minutes a side.
In the meantime, place the potatoes in a medium pot and cover with salted water. Bring the water to a boil and cook the potatoes for 12 minutes or until tender. Drain and set aside to cool slightly.
Mix the celery, radishes, lemon juice, celery seed, yogurt and salt and pepper in a bowl. Toss to coat. Add the warm potatoes, onions and dill at the last minute. Serve the potato salad alongside the salmon.