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Baked Norwegian salmon with apple vinaigrette

Sugar-salted and low heat baked Norwegian salmon gives an incredibly soft and moist texture to the fish and is truly delicious.

Cooking time30-40 min
Difficulty levelEasy



  • Slice the Norwegian salmon fillet into 2 cm thick portions.
  • Mix the sugar and salt and cover the salmon. Leave to cure for 10 minutes before rinsing with cold water and carefully dry off the fish with a paper towel. 
  • Place the salmon portions on a baking tray greased with a little olive oil.  Season with roasted black pepper and lemon zest.
  • Bake the fish at 60 degrees for around 25-30 minutes until soft and ready to serve.
  • While baking the salmon, slice the fennel thinly using a mandolin, soak in iced water for 5 minutes and pat dry. Marinate the crispy fennel with olive oil, a pinch of salt and lemon juice to taste.
  • Cut the cucumber into thin slices using the long side of the cucumber, and marinate with lemon zest, salt and olive oil.
  • Wash and finely dice the apple. Mix with finely-chopped chives, lemon juice and olive oil, and season to taste with salt and pepper.
  • Serve the baked salmon portions with fennel, cucumber and apple vinaigrette.