Grilled salmon fillet with creamy potato gratin

Juicy salmon with a delicate citrus note meets golden-brown potato gratin – an uncomplicated dish with lots of flavor. Perfect for the grill, but just as easy to prepare in the oven.

The smoking board gives the fish a fine smoky aroma, while the gratin slowly cooks to a creamy consistency.

Ingredients (4 servings)

For the salmon:

• 1 kg salmon fillet with skin

• 2 limes

• 2 tbsp olive oil

Spices:

• 1 tsp coarse sea salt

• ½ tsp black pepper

• ½ tsp paprika powder (smoked optional)

• ½ tsp lemon zest (optional)

For the potato gratin:

• 400 g waxy potatoes

• 200 ml cream

• 100 ml vegetable broth

• 80 g grated cheese (e.g. Gouda or Emmental)

• 1 small clove of garlic

• Salt, pepper

• Nutmeg

Preparation

1️. Prepare potato gratin

Slice potatoes thinly (approx. 2–3 mm).

Mix cream and vegetable broth, season with salt, pepper, nutmeg, and finely grated garlic.

Layer potato slices in small cast-iron dishes or a baking dish.
Pour the cream mixture over them (do not completely cover; it should be creamy, not soupy).

Sprinkle with cheese.

Bake in the grill with indirect heat or in the oven at 180 °C for approx. 35–45 minutes, until the potatoes are soft and golden brown.

2️. Prepare salmon

Slice limes thinly.

Make approx. 1 cm deep incisions in the salmon fillet with a sharp knife.
Insert lime slices into the pockets.

Brush salmon with olive oil and season with salt, pepper, and paprika powder.

3️. Grilling

Soak the smoking board for at least 30 minutes.

Prepare the grill for 120–140 °C indirect heat.

Place the salmon on the board and cook with the lid closed for approx. 25–35 minutes, until an internal temperature of 54–58 °C is reached (juicy & translucent).

For well-done salmon: cook until 60 °C.

Serve

Carefully remove the salmon from the board and arrange with the creamy potato gratin.

Optionally sprinkle with fresh herbs or a little lemon zest.

💡Tips

• Also perfect in the oven without a smoking board
• For extra crunch, add some Parmesan to the gratin
• Dill pairs excellently with salmon

Many thanks to smokingmadness for the inspiration and photos!