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1
Heat oil in a frying pan over medium heat. Add mustard seeds and cook until they pop, 2 to 3 minutes. All at once, stir in remaining spices and 1 1/2 tsp. salt; cook until fragrant, 30 to 45 seconds. Remove from heat and whisk in 1/2 cup yogurt.
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2
Stir 3 tbsp. spice mixture with remaining 3/4 cup yogurt in a bowl; chill. In a shallow bowl, combine remaining spice mixture with lemon juice and 3 tbsp. water. Let cool. Add salmon, turn to coat, and chill, covered, at least 1 1/2 hours or overnight.
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3
Heat grill to medium (350u00b0 to 450u00b0). Transfer salmon to a plate. Turn potatoes in marinade. Let reserved yogurt sauce stand at room temperature. Spray 2 perforated grill pans* with cooking oil spray, then arrange potatoes in a single layer over 1 1/2 pans, spray them with oil, and spray salmon. Reserve remaining marinade.
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4
Grill potatoes, covered, until browned on underside, 15 minutes. Turn over, brush with remaining marinade, and cook until second side is brown, 5 to 8 minutes; as done, transfer to a bowl and keep warm. Meanwhile, set salmon oiled side down on empty half of grill pan; cook, turning once, until just cooked through, 5 minutes total.
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5
Toss potatoes with onion and chopped cilantro, then spoon onto plates. Add salmon and garnish with cilantro sprigs. Serve with reserved yogurt sauce and add more salt to taste.
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6
*Or fold 2 sheets of foil in half. Poke dime-size holes in them about 2 in. apart, using a small knife.
