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Barbecue Salmon

Barbecue Salmon with Roasted Corn and Dill Pickle Potato Salad

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Recipe Details


Not much beats barbecue in summertime. Here, we swap in salmon fillets, brushing them with a garlicky barbecue sauce and roasting until the fish is flaky and the sauce is sticky. No cookout would be complete without corn—we top the cobs with butter, then wrap in foil and roast until tender. A roasted potato salad tossed with creamy mustard dressing and chopped pickles rounds out each plate.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 640
  • Protein 36g
  • Total Carb 46g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Yukon Gold potatoes
    8 ounces
    Yukon Gold potatoes
  • sliced dill pickles
    1/4 cup
    sliced dill pickles
  • ears corns
    ears corns
  • unsalted butter
    2 packets
    unsalted butter
  • chives
    1/8 ounce
  • garlic
    1 clove
  • barbecue sauce
    2 tablespoons
    barbecue sauce
  • salmon
    10 ounces
  • sour cream
    2 ounces
    sour cream
  • Dijon mustard
    1 packet
    Dijon mustard
  • white wine vinegar
    1 tablespoon
    white wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Cut potatoes into ½-inch pieces. Roughly chop pickles. Shuck corn, discarding husks and silk; place on a large piece of foil and season with ⅛ teaspoon salt. Fold foil over corn, bringing edges together. Tuck and crimp edges to create a tight seal. Roast corn until bright yellow and tender, 25-30 minutes. Meanwhile, unwrap butter and place in a small bowl to soften until Step 5.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible. Roast (with corn) until tender, 20-22 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While potatoes roast, thinly slice chives. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a separate small bowl, stir together barbecue sauce and garlic paste to combine.

  4. Roast barbecue salmon

    Roast barbecue salmon

    Line a separate baking sheet with foil. Pat salmon dry with paper towel and add to prepared baking sheet, skin-side down. Season tops of fish with ½ teaspoon salt and pepper as desired, then brush with barbecue sauce. Roast until sauce is sticky and salmon is cooked through and opaque, 12-14 minutes.

  5. Make dill pickle potato salad

    Make dill pickle potato salad

    While salmon roasts, in a medium bowl, whisk together sour cream, Dijon, white wine vinegar, pickles, half of chives, ¼ teaspoon salt, and pepper as desired to combine. Add roasted potatoes and toss to coat. To bowl with softened butter, add ⅛ teaspoon salt and pepper as desired. Mash using a fork until fully combined.

  6. Plate barbecue salmon

    Plate barbecue salmon

    Carefully unwrap pouch with corn to allow steam to escape, then transfer to serving plates. Top with butter, spreading evenly. Serve with barbecue salmon and dill pickle potato salad. Garnish with remaining chives. Dig in!

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