Norwegian Salmon with Dill

A simple, elegant fillet of salmon roasted with butter, lemon, and fresh dill until just flaky and glistening. Proof that the finest Nordic cooking lets premium ingredients shine.

Ingredients

• 4 salmon fillets, skin-on (6 oz each)
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• ¼ cup fresh dill fronds, roughly chopped, plus more for garnish
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sour cream or creme fraiche
• 2 tbsp fresh dill, minced
• 1 tbsp lemon juice
• 1 pinch salt

Method

1. Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. Make the dill sauce by stirring together sour cream, minced dill, lemon juice, and a pinch of salt. Refrigerate until serving.
2. Pat the salmon fillets very dry with paper towels. Place skin-side down on the prepared sheet pan.
3. In a small bowl, mix the melted butter, olive oil, garlic, lemon zest, and lemon juice. Brush this mixture generously over the top and sides of each fillet.
4. Season with salt and pepper, then press the chopped dill onto the top of each fillet.
5. Roast for 12-15 minutes until the salmon is opaque on the edges but still slightly translucent in the very center (about 130 degrees F internal for medium). The fish will continue to cook as it rests.
6. Let rest for 2 minutes, then serve with a dollop of the dill sauce, extra fresh dill, and lemon wedges. Boiled new potatoes and steamed green vegetables make ideal accompaniments.

Chef's note: Do not overcook the salmon. It should be slightly translucent in the very center when you take it out of the oven. Use the freshest salmon you can find; this recipe has nowhere for subpar fish to hide.

Nutrition per serving

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