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Fresh salmon with just a little lemon, salt and pepper. Served with potatoes is a very classical salmon dish in Norway. I am actually more used to have a béarnaise sauce served with this, but through cooking school I was taught a recipe for “Sandefjord Smør” a simple butter sauce that is used with different fish recipes in Norway. I’m sure you could use the salmon you find in your country, and the rest of the ingredients is not uncommon in most countries. So if you like salmon, this is a good recipe.


European Measurements

  • 0.5-1 kg salmon (4+ sliced pieces)
  • 2 lemons
  • Seasoning
  • 2 tbsp. sour cream
  • 1 tsp. sugar
  • 1 tbsp. cut chives

US Measurements

  • 1-2 lb. salmon (4+ sliced pieces)
  • 2 lemons
  • Seasoning
  • 2 tbsp. sour cream
  • 1 tsp. sugar
  • 1 tbsp. cut chives


  1. Place your slices of salmon on a cutting board.
  2. Squeeze some lemon juice over the salmon
  3. Then zest the lemons to add extra flavor to the fish
  4. Season with salt and pepper.
  • If you don’t have lemons you can use lemon pepper as a substitute. That’s how mom would spice the fish.
  1. Turn on the oven at suggested temperature.
  2. Cook in the oven for about 10-15 minutes. The fish should be light pink all the way thru. Check one piece before serving.
  3. Mix up the ingredients for Sweet sour cream, by adding everything to a small bowl and mixing with a spoon.


I like to serve this with “Sandefjord Smør”, cherry tomatoes and “ChefNorway’s Spicy Potatoes”. I usually start with making the Sandefjord Smør sauce, then my delicious ChefNorway’s Spicy potatoes.
When the potatoes have been cooking for 20 minutes I make room for the fish and let them cook together the last 10-15 minutes. I also glaze the fish with olive oil before putting it into the oven.


Start with sauce. Then place fish and potatoes. Decorate with cherry tomatoes, and Sweet sour cream on top of the salmon.

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Oven Temperature

200o Celsius

392o Fahrenheit