Fish and potatoes are a classic combination that is tried and true. However, to make it an outstanding meal, the seasonings need to be spot on. I tried this recipe three times before I got the combination of seasonings just right. It is a simple dish, but the flavors are bold and meld well together. Brown sugar salmon and roasted potatoes with maple mustard dill sauce was an easy dinner that I put together on my flame-less grill.
During the summer I don’t like to heat up the house by using the oven. The summer time is also a great time for grilling. I have three types of grills that I use differently based on the recipe. For this recipe, I used my flame-less gas grill. It uses indirect heat, not an open flame, so it works more like an oven. The results were fantastic for salmon and potatoes. You can still use your oven, or regular gas grill. When using a regular gas grill, adjust the cooking times because it will probably cook faster.
Variations on the Brown Sugar Salmon and Roasted Potatoes with Maple Mustard Dill Sauce recipe:
- I used russet potatoes because I keep them on hand. Red, gold, or purple potatoes would be fun as well.
- Salmon is known for having a strong fish flavor, which I love. If you don’t love it, try something milder. Cod would be an excellent choice.
- If you want to increase the heat, try adding a 1/4 tsp red pepper flakes to the Maple Mustard Dill Sauce. Too much heat will distract from the caramelized flavor on the salmon and confuse the palate.
- 2 TBS brown sugar
- 1 tsp black pepper
- ¼ tsp salt
- 2 salmon fillets, about 6 oz each, skin on
- 3 medium russet potatoes
- Splash olive oil
- Maple Mustard Dill Sauce:
- 2 TBS maple syrup
- 2 TBS stone ground mustard
- 2 TBS fresh dill, minced
- 2 garlic cloves, minced
- Preheat a flame-less grill or oven to 400°F.
- Combine brown sugar, salt and pepper. Rub the brown sugar mixture evenly over salmon fillets.
- Microwave potatoes on high for about 5 minutes, or until just fork tender. When potatoes are cool enough to handle, cube to about a 1 inch dice. Toss with a splash of olive oil.
- Place potatoes and salmon (skin side down) on the grill rack and close the lid. Flip the potatoes 3-4 times during cooking to evenly cook all sides. Grill for 20 minutes, or until the potatoes are golden and the salmon is opaque and cooked through.
- Place potatoes and salmon (skin side down) on a parchment lined baking sheet and place in the oven. Bake for 20 minutes, or until the potatoes are golden and the salmon is opaque and cooked through.
- Meanwhile Combine all ingredients for the sauce.
- Divide cooked salmon and potatoes across 2 plates. Drizzle with sauce, and serve any excess for dipping.
Recipe inspired by SalmonInSeconds. Recipe can be found at Food.com. I shared this recipe at the Weekend Potluck and the Sugar and Spice Link up!
