How to cook Norwegian salmon
It is easy to prepare Norwegian salmon, whether you want to fry, air fry or bake it in the oven. The goal is to get juicy and delicious salmon, and here we show you how. Remember, you can also use raw salmon in many delicious recipes!
It's important not to overcook the salmon. When the core temperature reaches 60 degrees Celsius, the fish is ready - and still juicy. The tips and times indicated below will help you achieve this result.
How to tell if the Salmon is done? Use a fork and gently press on the salmon. If it flakes easily, it is done. Press on the thickest part of the salmon, as it takes the longest to cook.
A good tip when frying salmon in a pan is to keep the skin on. It helps keeping the shape until you flip it, and the salmon gets juicy and delicious. The skin is also very easy to remove. If possible, use room-temperature salmon. It cooks faster and gives a more even frying result.
Heat the frying pan to medium-high temperature and add cooking fat. Fry with the skin side down for 2-3 minutes on each side. Avoid flipping the salmon too much, as it flakes easily. Remove the pan from the heat and let the salmon rest for 30 seconds in the pan. Remove the salmon from the frying pan and let it rest for 5 minutes. Serve and enjoy.
Place the salmon in an ovenproof dish. If the salmon has skin, place it skin side down. It is also common to bake salmon on a bed of vegetables if you want to cook everything at once. Bake in the middle of the oven at 180°C. Always use a preheated oven unless otherwise specified.
Timings for baking the salmon:
Whole salmon – about 45 minutes
Whole fillet – about 15-20 minutes
Slices – about 15-20 minutes
Portion fillet – about 10-15 minutes
Air frying salmon is easy, quick and gives you a great result. Pat the salmon dry to help it crisp, then sprinkle with salt and pepper. Air fry salmon at 200°C for 6 to 7 minutes. Thinner tail-end pieces will cook more quickly than thicker, center-cut pieces. Serve it with your favourite sides and you got a tasty salmon meal. Why not try this recipe?
Want to do it how the chef does it? Try baking the salmon on low temperature!
Slice Norwegian salmon fillet into 2 cm thick portions. Cover the salmon with an equal mix of salt and sugar and leave to cure for 10 minutes. Rinse with cold water and carefully pat dry with a paper towel. Place the salmon portions on a baking tray greased with a little olive oil. Bake the fish at 60°C for around 25-30 minutes until perfectly soft and ready to serve. Here is a delicious recipe using this method of cooking.