My neighbor brought this to a summer potluck years ago and I couldn’t figure out what made the dressing taste so bright. Turned out it was maple syrup and white wine vinegar in the yogurt, just enough sweetness to offset the tang, and the whole thing worked against the smoky salmon and warm potatoes. I’ve made it on repeat every summer since. Short ingredient list, no fuss, and it holds up at room temperature which makes it actually useful at an outdoor table.
How to Make Grilled Salmon Potato Salad
Grill the salmon skin-side down first
Start skin-side down on a hot, oiled grill. The skin protects the flesh from drying out and releases cleanly once it’s properly seared. Flip only once. Overhandling salmon on the grill means it breaks apart when you try to flake it into the salad.
Dress while the potatoes are still warm
Warm potatoes absorb the yogurt dressing rather than sitting on top of it. Don’t wait until everything has cooled completely. Toss the potatoes with most of the dressing first, then fold in the salmon gently so it stays in larger flakes rather than crumbling to pieces. 
Grilled Salmon Potato Salad
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Flaky grilled salmon tossed with tender potatoes and a tangy yogurt dressing. A light yet satisfying summer meal.
Ingredients
- 2 lb (907 g) baby potatoes
- 1 lb (454 g) fresh salmon fillet, skin on
- 1 medium red onion, thinly sliced
- 1/2 cup (125 ml) plain yogurt
- 2 tbsp (30 ml) olive oil, plus extra for grilling
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) white wine vinegar
- 2 cloves garlic, finely chopped
- 1/4 cup (35 g) crumbled feta cheese
- 2 tbsp (6 g) chopped fresh dill
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 8–10 minutes depending on their size. Drain and let cool slightly.
- Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the salmon lightly with olive oil and season with salt and black pepper.
- Grill the salmon skin-side down first for 5–6 minutes, then flip and cook for another 3–4 minutes, brushing with maple syrup as it cooks, until just opaque in the center. Remove from the grill and let rest for a few minutes.
- While the salmon rests, brush the sliced red onion lightly with olive oil and grill for about 5–6 minutes, turning occasionally, until slightly softened and charred at the edges.
- In a large mixing bowl, whisk together the yogurt, olive oil, white wine vinegar, garlic, and a pinch of salt and pepper to form the dressing.
- Add the warm potatoes to the dressing and toss gently to coat. Stir in the grilled red onion, crumbled feta, and chopped dill.
- Place the whole grilled salmon fillet on top of the dressed salad or serve it alongside, spooning extra dressing over the fish.
- Finish with a sprinkle of dill and a touch more black pepper before serving.
Notes
- Let the potatoes cool slightly before mixing so they absorb the dressing without falling apart.
- Use skin-on salmon for easier grilling and extra flavor.
- Grilling the red onions adds sweetness and depth.
- Fresh dill and feta balance the richness of the salmon beautifully.
- Serve the salad warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of salmon or fish for this salad?
Wild salmon, sockeye, or coho all work well here. You could also substitute arctic char or steelhead trout, which grill similarly and pair well with the yogurt dressing and feta.
How do I keep the salmon from sticking to the grill?
Start with a clean, well-oiled grill grate and place the salmon skin-side down first. Let it cook for a full 5 to 6 minutes before flipping so the skin releases naturally.
Can I make this salad ahead of time?
You can boil the potatoes and make the dressing up to a day ahead. Grill the salmon just before serving so it stays moist, then toss everything together while the potatoes are still slightly warm for the best flavor absorption.
