BBQ Salmon with Potato Au Gratin | CookOS

BBQ Salmon with Potato Au Gratin

Name: BBQ Salmon with Potato Au Gratin
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 (6 oz) salmon filets; 1 oz BBQ sauce; 2 pieces potato au gratin; 8 oz green beans; 1 tbsp olive oil (2 tbsp for 4 servings); 1 tsp salt (2 tsp for 4 servings); freshly ground pepper

This BBQ salmon pairs crispy-edged filets with creamy potato au gratin and a smoky-sweet glaze. A complete plated dinner that balances rich potatoes, tender fish, and bright green beans in one sitting.

🥗Pescatarian 🏷️Bbq 🏷️Salmon 🏷️Potato au gratin 🏷️Green beans 🏷️Suvie Rapid cook

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Total

20 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (6 oz) salmon filets
1 oz BBQ sauce
2 pieces potato au gratin
8 oz green beans
1 tbsp olive oil (2 tbsp for 4 servings)
1 tsp salt (2 tsp for 4 servings)
freshly ground pepper

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Instructions

1
Set a Suvie roasting rack into a Suvie pan. Open salmon filets and place on top of the roasting rack. Season with 1 tbsp of olive oil, 1 tsp salt and freshly ground pepper (for 4 servings, use 2 tbsp olive oil and 2 tsp salt).
2
Cut open potato au gratins and add to a separate Suvie pan. Cut open green beans and scatter around the gratins. Set BBQ sauce out to come to room temperature while the meal cooks.
3
Load salmon into the top zone of your Suvie and the gratins and green beans into the bottom zone. Bottom Zone: Roast at 375°F for 15 minutes for 2 servings, 25 minutes for 4 servings. Top Zone: Roast at 325°F for 13 minutes for 2 servings, 23 minutes for 4 servings. Select YES from frozen when preparing a Rapid Cook Meal.
4
After the cook is complete, divide salmon, potato au gratins, and green beans between plates. Drizzle BBQ sauce over the salmon and serve.

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Tips & Notes

Pro tips

Pat salmon dry before cooking and season generously with salt and pepper 5 minutes ahead so the salt draws out moisture and seasons deeper.
Brush BBQ sauce on salmon in the final 2–3 minutes of cooking to prevent charring; sugary sauces burn easily over direct heat.
Cook green beans until crisp-tender (4–5 minutes) and finish with a pinch of salt and a drizzle of the pan oil for flavor.
Let the salmon rest 3 minutes after cooking so juices redistribute and filets stay moist.

Substitutions

BBQ sauce → maple-soy glaze or honey mustard (adjusts sweetness and smoke profile)
Green beans → asparagus or broccoli (cook same method, 3–5 minutes)
Olive oil → butter (adds richness to green beans; use same amount)

Storage & make-ahead

Refrigerate in an airtight container for up to 2 days. Reheat gently at 350°F for 10 minutes.

Common Questions

How do you know when salmon is cooked through?

Salmon is done when it reaches 145°F internally or flakes easily with a fork at the thickest part. Avoid overcooking or it becomes dry.

Can you substitute the BBQ sauce?

Yes. Teriyaki, honey-soy glaze, or maple mustard work well. Brush on during the last 2–3 minutes of cooking.

What if you don't have pre-made potato au gratin?

Make simple scalloped potatoes: layer thin potato slices with cream, butter, and gruyere in a baking dish; bake at 375°F for 40–45 minutes until tender.

Can this recipe be scaled for 4 servings?

Yes. Double all ingredients: 4 salmon filets, 2 oz BBQ sauce, 4 pieces potato au gratin, 16 oz green beans, 2 tbsp olive oil, 2 tsp salt. Cooking time increases by 5–10 minutes.