Australian BBQ Flaked Salmon Potato Salad Recipe

Grill the salmon on a barbecue, flaking it into bite-sized pieces, then combined with cooked potatoes.

5 from 1 vote

Prep Time: 25

Cook Time: 15

Total Time: 40

Course: Main Course

Cuisine: Australian

Keyword: Australian BBQ Flaked Salmon Potato Salad Recipe

Servings: Servings

Calories: 426 kcal

Grill or Barbecue: Used for grilling the salmon fillets.
Large Pot: Used for boiling the potatoes.
Mixing Bowl: Used for combining the salad ingredients and dressing.
Whisk: Used for mixing the dressing ingredients.
Small Bowl: Used for whisking the mustard dressing.
Paper Towels: Used for patting dry the salmon fillets.
Grill Brush or Spoon: Used for brushing the grill grates with oil or applying barbecue sauce.

1 Tbsp Dijon mustard rounded
1½ Tbsp red wine vinegar or sherry vinegar
1 Tbsp lemon juice fresh
Salt
pepper freshly ground
½ cup olive oil extra virgin or use half olive oil and half canola or grapeseed oil
1 garlic clove small

a. Rinse the salmon fillets under cold water and pat them dry with paper towels.
b. Season the salmon fillets with salt and pepper to taste on both sides.

a. Preheat the barbecue to medium-high heat.
b. Brush the grill grates with olive oil to prevent sticking.
c. Place the salmon fillets on the preheated grill and cook for about 4-5 minutes per side or until they are opaque and flake easily with a fork.
d. Baste the salmon with barbecue sauce on both sides while grilling.
e. Remove the cooked salmon from the grill and let it rest for a few minutes.

a. Wash the potatoes thoroughly and cut them into bite-sized pieces.
b. In a large pot, bring water to a boil and add the potatoes.
c. Cook the potatoes until they are tender when pierced with a fork, usually for about 10-15 minutes.
d. Drain the cooked potatoes and set them aside to cool slightly.

a. In a small bowl, whisk together the Dijon mustard, red wine vinegar or sherry vinegar, fresh lemon juice, salt, and freshly ground pepper.
b. Gradually whisk in the extra virgin olive oil until the dressing is emulsified.
c. Crush the small garlic clove and add it to the dressing, stirring well to combine.

a. In a large mixing bowl, combine the cooked potatoes, thinly sliced red onion, chopped fresh dill, and snow peas.
b. Drizzle the mustard dressing over the potato mixture and gently toss until all the ingredients are well coated.
c. Flake the grilled salmon into bite-sized pieces and add it to the salad mixture.
d. Gently toss the salad again to incorporate the salmon with the other ingredients.
e. Squeeze fresh lemon juice over the salad for an extra burst of flavor.

a. Transfer the Australian Barbecued Flaked Salmon Potato Salad to a serving platter or individual plates.
b. Garnish with additional fresh dill, if desired.
c. Serve the salad immediately while it's still slightly warm or refrigerate for a few hours to serve it chilled.

Preheat the grill before cooking the salmon to ensure even cooking.

Use skinless salmon fillets to make flaking easier.

Allow the salmon to rest for a few minutes after grilling to retain moisture.

Cook the potatoes until they are just tender to avoid overcooking.

Add the dressing to the salad just before serving to maintain its freshness.

Garnish with additional fresh dill for added flavor and presentation.

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