Grilled Salmon with Dilly Potato Salad

30 minutesServes 4
Grilled Salmon with Dilly Potato Salad


  • 24 oz baby red potatoes
  • 1 tbsp kosher salt, plus more to taste
  • 4 Alder Grilling Wraps
  • 4 (4-5 oz) salmon fillets
  • ½ c extra virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 1 small lemon, cut into 8 slices
  • 2 tbsp cider vinegar
  • ½ tsp sugar
  • ½ c pickled green beans, chopped
  • ¼ c kalamata olives, chopped
  • 2 tbsp fresh dill, chopped


Place potatoes in a large pot with water to cover by 1 inch. Add 1 tbsp salt and bring to a boil over high. Cook until potatoes prick easily with a fork, about 12 minutes. Drain well and transfer to a large bowl to cool. Set aside.

Prep wraps for grilling following directions on wrap packaging. Preheat grill to medium high, about 400°F.

Place one fillet in the middle of each wrap. Drizzle the 4 fillets evenly using 2 tbsp olive oil, season with salt and pepper and place 2 lemon slices over each piece. Wrap filets and tie with twine. Grill, covered, until just cooked through, about 8 minutes. Transfer wraps to plates and snip twine to let wraps open and release steam.

Whisk together remaining 2 tbsp oil, vinegar and sugar in a small bowl. Season with salt and pepper. Cut potatoes in half and toss with vinaigrette in a large bowl with green beans, olives and dill. Serve alongside salmon.

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