Salmon And Roast Potato Salad - With Lemon–Dill Pickle Dressing

MainFishSalads
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West Coast meets weeknight: cedar-planked salmon, roast potatoes still warm from the oven, and a bright lemon–dill pickle dressing. Piled over crisp greens, it’s hearty enough for supper and sunny enough for a picnic—simple, fresh, and very Canadian.

Prep Time: 20 minutes

Total Time: 45–55 minutes

Serves: 4

Ingredients
Salad

  • 600–700 g salmon fillet, skin on (best cedar-planked; see method)

  • 750 g baby potatoes, halved

  • 2 tbsp olive oil (for potatoes)

  • Salt and black pepper

  • 120–150 g mixed salad greens (arugula, spinach, or a spring mix)

Lemon–Dill Pickle Dressing

  • ⅓ cup olive oil

  • 3 tbsp fresh lemon juice (plus extra wedges to serve)

  • 2–3 tbsp finely chopped dill pickles (or gherkins)

  • 1–2 tbsp pickle brine (to taste)

  • 2–3 tbsp fresh dill, finely chopped

  • ½ tsp honey or sugar (optional, balances the lemon)

  • Salt and pepper, to taste

Method

  • Roast the Potatoes: Heat oven to 220°C / 425°F. Toss halved potatoes with 2 tbsp olive oil, salt, and pepper. Roast on a tray 25–30 minutes, turning once, until golden and tender.

  • Prepare The Cedar Plank (If Using): Soak a cedar plank in water at least 1 hour. Heat the grill to medium. Pat salmon dry, season with salt and pepper, and place skin-side down on the plank. Grill with the lid closed 12–18 minutes, until just opaque and flakes easily (about 50–52°C / 122–125°F in the centre). Rest 5 minutes, then flake into large pieces.
    • Oven Option: Roast salmon on a lined tray at 220°C / 425°F for 10–14 minutes, depending on thickness.

  • Make The Dressing: Whisk olive oil, lemon juice, chopped pickles, pickle brine, dill, and honey (if using). Season to taste.

  • Assemble: Mound greens on a wide platter. Add warm potatoes and flaked salmon. Spoon over dressing (you may not need it all). Finish with extra dill and lemon wedges.

Variations

  • Artichoke And Lemon: Add 1 cup quartered marinated artichoke hearts to the platter with the potatoes; toss with a little extra lemon juice.

  • Smoked Salmon Shortcut: Use 300–350 g hot-smoked salmon in place of the cedar-planked fillet. Extra good with a handful of capers in the dressing.

  • Spring Garden: Add blanched green beans or asparagus pieces to the potatoes for the last 5 minutes of roasting; finish with shaved Parmesan.

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