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Grilled Salmon and New Potatoes With Lemon-Garlic Sauce

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“Hy-Vee Seasons Back to School 2010 recipe.”

Ingredients Nutrition


  1. Lightly grease grill rack. Preheat grill to medium-high heat. Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square. Lightly coat foil with cooking spray.
  2. Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tbsp oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build.
  3. Place packet over medium heat. Grill 35 to 40 minutes or until potatoes are tender.
  4. Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Cover and chill until serving time.
  5. Rinse salmon; pat dry. Cut fillets into eight (4-oz each) pieces.
  6. Brush salmon with remaining oil. Sprinkle with basil; season with salt and black pepper.
  7. After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill. Top with lemon slices.
  8. Grill 8 to 12 minutes or until fish just flakes when tested with a fork. Do not turn fish during grilling.
  9. Serve salmon with potatoes and lemon-garlic sauce.
  10. *NOTE: Reserve 4 pieces of salmon for future use. Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days.

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