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BBQ Seared Salmon, Potato and Green Bean Salad

Cooking time: 40

Cooking method: Barbeque


Citrus aioli

  • 1 egg yolk
  • 1 garlic clove, peeled and crushed
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 2 tsp dijon mustard
  • 300ml sunflower or light vegetable oil
  • salt and pepper 


  • 400g small gourmet potatoes - skin on
  • extra virgin olive oil
  • flaky sea salt and cracked black pepper
  • 200g fresh green beans (frozen whole baby beans can be used)
  • 4x 150g salmon fillets, pin boned & skin on

Cooking instructions

Citrus aioli

  1. Place all ingredients except oil in a bowl with a little seasoning and whisk.
  2. Very slowly whisk in the oil, being careful not to add too much at once.
  3. Adjust seasoning and set aside until required.


  1. Add the potatoes to a pot with a little cold water bring to the boil and simmer until just cooked through.  Drain and set aside.
  2. To cook the beans place onto a grill plate with a little olive oil and salt. At the same time cut the potatoes into chunks/halves, place onto the grill with a little olive oil and allow to colour.
  3. To a suitable sized bowl add the cooked beans and potatoes. Toss in a little olive oil and check seasoning. Keep warm.
  4. Rub a little olive oil over the salmon and place onto a hot BBQ grill skin side down first.  When skin is crispy, turn to finish on presentation side. 
  5. Serve the salmon on top of the warmed salad with a good spoonful of the aioli over the fish.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Mark Dronjak, Chef, Auckland Seafood School