Grilled Lemon-Dill Salmon, Roast Potatoes, and Charred Corn

There’s something special about gathering around good food during the holidays—simple, hearty meals that feel like a treat without the stress of a complicated kitchen production. This recipe is perfect for a laid-back Christmas lunch or a cozy dinner, giving you that golden mix of smoky flavours and fresh, bright ingredients straight off the Big Green Egg.

With tender, lemon-dill salmon, crispy roast potatoes seasoned to perfection, and sweet, buttery charred corn, it’s a meal that’s both impressive and easy to pull off. Light up the Egg, pour yourself something festive, and enjoy the magic of grilling as the center piece to your holiday table.

EGG Set Up	Recommended Charcoal	EGG Target Temperature	Cooking Time
Indirect	Oak & Hickory	200°C (400°F)	60 - 70 Minutes

 

Equipment EGG Mitt BBQ Glove Stainless Steel Grid ConvEGGtor 5 Piece EGGspander Kit Cast Iron Skillet BBQ Tongs Silicone Big Green Egg 50 Year Anniversary Cutting Board Premium 100% Natural Oak & Hickory Lump Charcoal

Ingredients Salmon 1 side of salmon, skin on 2 lemons, sliced Salt and pepper, to taste Corn 3 corn husks, shucked Melted butter, for basting Salt, to taste Potatoes 2–3 kg potatoes, peeled and roughly chopped (varied sizes for texture) 2–3 tbsp olive oil Big Green Egg Classic Steakhouse Rub, to taste Sides Dill Yogurt  4 tbsps Greek Yogurt 1 bunch of fresh Dill, finely chopped Olive oil Salsa 1 cup, baby Roma Tomatoes, diced 1 Avocado, diced 1 bunch fresh, Coriander, roughly chopped 1/2 half, Red Onion, diced 1 Lime, juiced Salt, to taste Olive Oil, to taste

Method

Set Up the Big Green Egg

• Set up your Big Green Egg for indirect grilling by placing the convEGGtor and Expander Kit.
• Stabilise the temperature at 200°C (400°F).

Prepare the Potatoes

• Toss the peeled, chopped potatoes with olive oil and a generous amount of Big Green Egg Classic Steakhouse Rub.
• Place the potatoes in a Cast Iron Skillet for even cooking.
• Place the skillet on the top elevated sliding cooking grid of the EGGspander Kit (indirect heat).
• Roast for 45–50 minutes, tossing halfway through for even browning.

Prepare the Corn

• Shuck the corn and tie the silks.
• Brush each cob with melted butter and sprinkle with salt.
• Set aside.

Prepare the Salmon

• Lay the side of salmon skin-side down on a tray or Cutting Board.
• Season generously with salt and pepper.
• Layer the lemon slices evenly over the top of the salmon.
• Set aside while the potatoes finish cooking.

Grill the Salmon and Char the Corn

• Once the potatoes are close to done (around 10–15 minutes left), carefully move them to the upper rack of the Expander Kit to free up space.
• Place the salmon (skin-side down) on the lower rack and close the lid. Cook for 12–15 minutes until the salmon reaches an internal temperature of 55–60°C (130–140°F) for medium doneness. The salmon should flake easily but still be moist.
• At the same time, place the corn directly on the grill grates (next to the salmon).
• Rotate the corn every 2–3 minutes, basting with melted butter until evenly charred. This should take about 8–10 minutes.

Finish and Serve

• Remove the salmon, potatoes, and corn from the grill.
• Serve the salmon with charred corn on the side, drizzled with any remaining melted butter. Plate the crispy roast potatoes alongside.
• Optionally garnish with fresh dill or additional lemon slices for presentation.