Why You’ll Love This Grilled Salmon with Sweet Potato

• It’s a complete, balanced meal on one tray. You get your lean protein, your complex carbs, and your healthy fats all cooking together in harmony. No need to juggle multiple pans or side dishes—everything comes together seamlessly.
• The contrast of textures is absolutely divine. Think about it: crispy salmon skin against the tender, flaky flesh, paired with soft, creamy sweet potato interiors and those slightly charred, crispy edges. It’s a textural party in your mouth.
• It’s surprisingly simple and incredibly forgiving. Even if you’re not a grill master, the steps are straightforward. The marinade does most of the work, and the high heat of the grill locks in moisture and flavor beautifully.
• It’s endlessly adaptable to your taste. Feel like a spicy kick? Add some chili flakes. Prefer more herbs? Throw in a handful of fresh dill. This recipe is a fantastic template that welcomes your personal touch.

Ingredients & Tools

• 2 (6-ounce) skin-on salmon fillets, about 1-inch thick
• 1 large sweet potato (about 1 lb), cut into ½-inch wedges
• 3 tablespoons olive oil, divided
• 1 tablespoon pure maple syrup or honey
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for heat)
• To taste: kosher salt and freshly ground black pepper
• For serving: fresh parsley or dill, chopped

Tools: A grill (or grill pan), a large bowl, a sharp knife, a microplane or zester, a pastry brush (optional but helpful).

The quality of your salmon really matters here—look for bright, firm fillets with a fresh, ocean-like smell. And don’t skip the maple syrup! It’s not just for sweetness; it helps the sweet potatoes caramelize into something truly magical on the grill.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Bring your salmon to room temperature. This is a small step with a big impact. Taking the salmon out of the fridge 15-20 minutes before grilling helps it cook more evenly, preventing a cold center and an overcooked exterior.
• Pat that salmon dry! Seriously, use a paper towel and get the skin as dry as humanly possible. This is the absolute key to getting that beautifully crisp, non-stick skin we all dream about.
• Cut your sweet potatoes uniformly. Try to make those wedges about the same thickness so they cook at the same rate. Nobody wants a mix of burnt sticks and undercooked chunks.
• Is your grill properly preheated? A hot grill is a non-stick grill. Give it a good 10-15 minutes to get properly screaming hot before you even think about putting the food on. You should be able to hold your hand 5 inches above the grates for only 2-3 seconds.

How to Make Grilled Salmon with Sweet Potato

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil cuts through the richness of the salmon beautifully.
• Grilled asparagus or zucchini — Toss them in the same marinade as the sweet potatoes and throw them on the grill alongside the potatoes for the last 5-7 minutes. It makes for a truly epic veggie spread.
• Herbed quinoa or couscous — If you’re feeding a bigger appetite, a fluffy bed of grains underneath soaks up the delicious juices and makes the meal even more substantial.

Drinks

• A crisp Sauvignon Blanc — The citrus notes in the wine are a classic pairing with the oily richness of salmon, creating a really refreshing balance.
• A citrusy IPA or a light lager — The hoppy bitterness or clean finish of a cold beer works wonderfully with the smoky, grilled flavors.
• Sparkling water with lemon and mint — For a non-alcoholic option, the bubbles and freshness cleanse the palate between each delicious bite.

Something Sweet

• Lemon sorbet — It’s light, palate-cleansing, and continues the citrus theme from the main course in the most delightful way.
• Grilled peaches with a drizzle of honey — Throw halved peaches on the grill for a few minutes after you’ve taken the main course off. The caramelized sweetness is a perfect, simple ending.
• Dark chocolate with sea salt — Just a square or two of high-quality dark chocolate provides a rich, slightly bitter contrast that feels sophisticated and satisfying.

Top Mistakes to Avoid

• Mistake: Moving the salmon too soon. The number one reason for stuck, torn skin is impatience. If you try to flip it before the skin has crisped and released, it will stick. Trust the process and wait for it to tell you it’s ready.
• Mistake: Overcooking the salmon. Salmon continues to cook after it’s off the heat (carryover cooking). It’s better to pull it off a minute early than a minute late. You’re aiming for medium—still moist and slightly translucent in the very center.
• Mistake: Crowding the grill. If you pack too many sweet potato wedges in one area, they’ll steam instead of grill. Give everything some breathing room for proper caramelization and those gorgeous marks.
• Mistake: Skipping the rest for the sweet potatoes. Letting the marinated potatoes sit for a bit isn’t just for flavor; it also helps them start to soften slightly, which leads to a more tender final result.

Expert Tips

• Tip: Use a fish spatula. It’s thin, flexible, and slotted, making it the ultimate tool for flipping delicate fish without breaking it. It’s a game-changer, honestly.
• Tip: Create direct and indirect heat zones. If your grill allows, keep one side super hot for searing and the other side cooler. You can move the sweet potatoes to the cooler side to keep warm while the salmon cooks, or if they’re cooking faster than expected.
• Tip: Zest the lemon before you juice it. It’s so much easier! Add the zest to the marinade for an extra layer of bright, aromatic lemon flavor that really pops.
• Tip: Let the salmon rest for a minute. Just like a steak, letting the salmon sit for a minute or two after grilling allows the juices to redistribute throughout the fillet, ensuring every bite is succulent.

FAQs

Can I make this in the oven instead?
Absolutely! For a baked version, preheat your oven to 425°F (220°C). Toss the sweet potatoes in the marinade and spread them on a parchment-lined baking sheet. Roast for 15 minutes. Then, push the potatoes to one side, add the salmon (skin-side down) to the other, and roast for another 10-12 minutes, or until the salmon is cooked to your liking. You won’t get the smoky grill marks, but it will still be delicious and incredibly easy.

How do I know when the salmon is done?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re looking for an internal temperature of 125-130°F (52-54°C) for medium. If you don’t have a thermometer, look for visual cues: the flesh will turn from translucent deep pink to opaque light pink, and it should flake easily when gently pressed with a fork. Remember, it will continue to cook a bit after it’s off the heat.

What if my sweet potatoes are taking forever to cook?
If your wedges are still firm after the suggested time, they might have been cut a bit thick or your grill might not have been hot enough. The easiest fix is to move them to the indirect heat zone on your grill, close the lid, and let them steam-roast for another 5-10 minutes until tender. Parboiling them for 5 minutes before grilling is a great preventative step for super thick wedges.

Can I use a different type of fish?
You sure can! Firm-fleshed fish like arctic char, swordfish, or tuna steaks would work wonderfully with this method and the sweet potato pairing. Just adjust the cooking time based on the thickness of your fish. More delicate fish like tilapia or cod might fall apart on the grill, so I’d stick with the sturdier varieties.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, the oven is your best friend to avoid rubbery fish. Preheat the oven to 300°F (150°C). Place the salmon and potatoes on a baking sheet, cover loosely with foil, and warm for about 10-15 minutes until heated through. Microwaving is not recommended as it will likely overcook the salmon.