Scottish Salmon with Herbed Potatoes

“Guid gear comes in sma’ bulk”

That’s Scottish for “Good things come in small packages”.

You’ll know why if you make this recipe.

Today, we’re having herbed salmon and potatoes for dinner.  The Pelican Fish Market in Fort Pierce has melt-in-your-mouth Scottish salmon.  My sister-in-law prepared a salmon filet using this recipe a few weeks ago and when we started eating, our conversation immediately shifted to complements to the chef.  Susie’s  a great cook.  The complex taste and silky texture of the salmon was exquisite.  I’ll be dropping some books off and the library in town, and while I’m there, I’ll pick up some salmon for our dinner tonight.

The salmon and potatoes are prepared in aluminum foil packets that intensify the flavors of seasonings and keep moisture inside the packet.  On warm, humid days like today, I can throw the packets on the grill instead of heating up the kitchen by turning on the oven.  I’ll make a salad using greens from the garden while the salmon cooks and dinner preparation will be complete.

Preparation is very simple.  (My favorite kind of recipe.)



  • 1.5 pound Scottish salmon filet
  • 1 tablespoon butter
  • ¼ cup white wine
  • ½ tsp salt
  • ¼ tsp cracked pepper
  • 1 lemon–slice half into ¼  inch rounds and the other half into wedges
  • ½  small onion, slice into ¼ inch rounds
  • 3 tablespoons chopped fresh basil


  • 8 new potatoes (I have some purple, red and white potatoes I’ll use today, but a buttery yellow potato is probably the best choice).  Slice into ¼ inch rounds.
  • 4 Tablespoons olive oil
  • 3 Tablespoons chopped fresh thyme, oregano and basil
  • Salt and pepper to taste



Set grill to medium heat.


Tear sheet of heavy duty aluminum foil large enough for the salmon filet.  Shake ¼ tsp on sheet and place filet, skin side down, on top of sheet.  Shake ¼ tsp of salt and cracked pepper on top of filet.  Arrange onion and lemon rings on top of filet, followed by herbs.  Add wine to packet and seal tightly.


Tear 2 sheets of heavy duty aluminum foil.  Form each into a small bowl.  Place ½ of the sliced potatoes into each bowl, followed by the oil.  Add salt and pepper, then sprinkle ½ of the herbs into each bowl.  Seal tightly.

The potatoes need 10 or so more minutes of cooking time than the salmon, so place them on the grill first.  After 10 minutes, add the salmon to the grill and cook 20 minutes, until salmon flakes easily with a fork.

And there you have it.

“Laing may yer lum reek!”

(May you live long and stay well!)







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