Norwegian-Style Salmon with Dill
Course: Main DishesDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
527
kcalTotal Carbs
0
gramsNet carbs
0
gramsFat
35
gramsProtein
50
gramsI used to believe that I didn’t like baked salmon. This recipe from Milk Street Magazine (subscription link below) has turned me into a full fledged baked salmon fan. The salt helps to firm up the filet, while still maintaining the delicate texture. You don’t need to remove the skin, as the flesh will easily detach after baking.
Ingredients
1.5 – 2 lb salmon filet *see note
4 TB finely chopped fresh dill, divided
2 TB kosher salt
2 TB olive oil or avocado oil
ground black pepper, to taste
Directions
- In a small bowl, massage 3TB of the dill and kosher salt until the dill starts to break down.
- Place the salmon filet on a parchment lined baking sheet, flesh side up, and gently rub the dill/salt mixture. If your filet is tapered (rather than center cut), go lighter with the rub on the thinner parts.
- Refrigerate, uncovered, for 45-60 minutes. If your filet is thinner, go with 45 minutes; if thicker (1 inch or more), to with 60 minutes.
- Preheat oven to 350F (175C) with a rack in the middle position.
- Rinse the salmon under cold water, rubbing off the salt and dill, then pat dry with paper towels. Return the filet to the parchment lined baking sheet and rub it down with the oil. Season with freshly ground black pepper to taste.
- Insert a probe thermometer into the thickest part of the filet and bake until the thermometer reads 112F-115F (44C-46C). This should take 10-15 minutes depending on the thickness of the filet.
- Remove the tray from the oven and tent with aluminum foil. Allow the salmon to rest for 5-10 minutes or until the thermometer reads 120F (49C).
- Sprinkle with remaining dill and serve with lemon wedges. You can also top with aioli or Hollandaise sauce, if you’d like.
Recipe Video
Notes
- Nutritional information is based on a servings size of roughly 8oz (225g).
- Use whatever salmon you prefer. I used wild caught sockeye salmon. If using a thicker cut, you will want to adjust the seasoning time and cooking time to the top end of the scale I provide in the recipe. Make sure to remove any pin bones.
Dill and salmon, what a perfect combination! I love everything about this recipe. I can’t wait to try it out! Thank you for sharing!
I made this last night and it was delicious! It’d the only time we’ve baked salmon at home and liked it! Though I’ think an accompanying sauce would be great too! Thanks Steve!
Hey, Norwegian here!
Did a great job!
Have you tried foiled salmon with salt, pepper, dill and lemon packet in foil?
Melted butter on top at the table served with cucumber, sour cream sill lemon dressing?
Asparagus on the side?
Normally we eat with boiled potatoes and cucumber salad pretty often but in this case no potatoes hahahaha!!!
I LOVE little boy <3 He brings a very special spirit to the home I can feel it.
Thank you for all you do Mr. Steve
Sounds wonderful!