A Swedish friend taught me this combination one Thursday evening when she insisted we try Swedish Thursdays, a tradition of cooking a proper Swedish meal midweek. A salmon fillet marinated in soy sauce and sugar, grilled five to seven minutes per side. Served alongside boiled almond potatoes tossed in Dijon mustard and lemon juice. Garnished with fresh dill and a sprinkle of grated Vasterbottensost cheese.
The soy-sugar marinade caramelises on the salmon during grilling and creates a sticky, savoury-sweet glaze. The mustard potatoes are sharp and tangy against it. The Vasterbottensost, a Swedish aged cheese with a strong, nutty flavour, is grated over everything at the table. The dill is fresh and bright on top. It’s less a rulebook than an excuse to eat well on a Thursday — borrowed fair and square.
Tips for Making Grilled Swedish Salmon with Mustard Potatoes
Marinate the salmon for fifteen minutes
Mix the soy sauce and sugar until the sugar dissolves. Pour over the salmon and let it sit. Fifteen minutes is enough for the flavours to coat the fish.
Do not go beyond thirty minutes. The soy sauce is salty and the sugar is concentrated. Longer marinating makes the fish too salty.
Toss the potatoes while warm
Boil the almond potatoes in salted water until tender, about fifteen minutes. Drain and toss immediately with Dijon mustard and lemon juice.
Warm potatoes absorb the dressing better than cold ones. The mustard and lemon should coat every potato.
Grilled Swedish Salmon with Lemon-Mustard Potatoes
- Total Time: 50 minutes
- Yield: Serves 4
Description
Enjoy a Swedish summer meal: soy-glazed grilled salmon with tangy lemon-mustard almond potatoes, fresh dill, and grated Västerbottensost.
Ingredients
- 150 g (5.3 ounces) grated Västerbottensost cheese
- 600 g (21 ounces) salmon fillet
- 3 Tablespoons soy sauce
- 2 Tablespoons granulated sugar
- 500 g (17 ounces) almond potatoes, can be substituted for fingerlings
- 3 Tablespoons Dijon mustard
- 1 squeeze of lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the soy sauce and granulated sugar until the sugar is dissolved.
- Place the salmon fillet in a shallow dish and pour the soy sauce mixture over it. Let it marinate for 15 minutes.
- Meanwhile, boil the almond potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a separate bowl, mix the Dijon mustard with a squeeze of lemon juice. Toss the cooked potatoes in the mustard mixture.
- Grill the salmon for about 5-7 minutes on each side, or until cooked through.
- Serve the grilled salmon with the lemon-mustard potatoes, garnished with fresh dill and a sprinkle of Västerbottensost cheese.
Notes
- Marinate the salmon no longer than thirty minutes. The soy sauce is salty and concentrated, and past that window the fish turns overly salty instead of just glazed.
- Toss the potatoes with the mustard and lemon while they are still warm from the pot. Cold potatoes will not absorb the dressing the same way.
- Grill the salmon five to seven minutes per side. The glaze should look sticky and slightly caramelized, not just glossy, before you flip it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Frequently Asked Questions
What is Vasterbottensost?
A Swedish aged cheese with a strong, slightly bitter, nutty flavour. It is similar to aged Parmesan but with a sharper edge. Parmesan is the closest widely available substitute.
What are almond potatoes?
A small, oval Swedish potato variety with a firm, waxy texture. Fingerling potatoes are the closest substitute.
Can I bake the salmon instead?
Yes. Bake at 400 degrees F (200 degrees C) for about 12 minutes. The soy-sugar glaze still caramelises in the oven, though without the smoky char.
