Laks med Sandefjordsmør og Agurksalat (Pan-Seared Norwegian Salmon with Whipped Lemon-Dill Cream Butter) – Authentic Norway Recipe
Invented in the coastal town of Sandefjord: silky lemon-cream butter sauce spooned over seared fjord salmon.
- Country of Origin
- 🇳🇴 Norway (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy-skinned Norwegian salmon fillets, Sweet-sour pickled cucumber salad, Boiled baby potatoes, Whipped heavy cream and butter emulsion (Sandefjordsmør), Lemon juice
Ingredients for Laks med Sandefjordsmør og Agurksalat (Pan-Seared Norwegian Salmon with Whipped Lemon-Dill Cream Butter) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy-skinned Norwegian salmon fillets, prepped into bite-sized pieces
- 1.5 cups sweet-sour pickled cucumber salad, washed and trimmed
- 1 cup boiled baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with whipped heavy cream and butter emulsion (Sandefjordsmør)
- 1.5 tbsp traditional Norway seasoning (lemon juice, fresh dill)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and whipped heavy cream and butter emulsion (Sandefjordsmør) for 2–3 minutes until softened and fragrant.
- Add crispy-skinned Norwegian salmon fillets and sweet-sour pickled cucumber salad along with lemon juice, fresh dill, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with boiled baby potatoes and serve straight from the skillet.