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Foodemium

Norwegian-Style Oven-Baked Salmon with Dill and Lemon

Oven-baked salmon with fresh dill, lemon and a light mustard glaze, served with warm boiled potatoes. Inspired by familiar Norwegian salmon-and-potato pairings; this is a home-style adaptation, not a single definitive national recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Norwegian
Ingredients Equipment Method Notes

Ingredients
  

SALMON AND GLAZE
  • 4 fillets Skinless Norwegian Atlantic salmon 150–175 g (5.3–6.2 oz) each; total 600–700 g; pin bones removed
  • 1 tbsp Olive oil for the fish and baking dish
  • 1 tbsp Dijon mustard check ingredients if avoiding wine-based mustard
  • 1 tbsp Fresh lemon juice for the glaze
  • 1 tsp Finely grated lemon zest from the lemon, avoiding white pith
  • 2 tbsp Fresh dill finely chopped; plus extra for garnish if desired
  • 1/2 tsp Fine salt for the salmon, or to taste
  • 1/4 tsp Freshly ground black pepper for the salmon
BOILED POTATOES AND SERVING
  • 700 g Small waxy potatoes scrubbed; halve any large ones for even cooking
  • 1 tsp Fine salt for the potato cooking water; most is discarded
  • 1 Lemon cut into wedges for serving; use the zest and juice above from this lemon if large enough

Equipment

  • 1 Rimmed baking sheet or baking dish Large enough for four salmon portions
  • 1 Parchment paper For lining the baking sheet
  • 1 Medium saucepan with lid For boiling the potatoes
  • 1 Small mixing bowl For mixing the lemon-mustard glaze
  • 1 Instant-read food thermometer For checking salmon in the thickest part

Method
 

PREPARE THE OVEN AND POTATOES
  1. Preheat the oven to 200°C (400°F) conventional, or 180°C (355°F) fan. Line a rimmed baking sheet or baking dish with parchment paper. Bring a medium saucepan of water to a boil for the potatoes.
  2. Put 700 g scrubbed potatoes into the boiling water with 1 tsp salt. Reduce to a gentle boil and cook 15–20 minutes, depending on size, until a knife slips through the center without resistance. Drain and keep warm. The potatoes can cook while the salmon bakes.
SEASON AND BAKE THE SALMON
  1. In a small bowl, combine 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp finely grated lemon zest, 2 tbsp chopped fresh dill, 1 tbsp olive oil, 1/2 tsp fine salt and 1/4 tsp black pepper. Stir until evenly combined.
  2. Pat the four salmon fillets dry with paper towels and check for pin bones. Arrange on the lined baking sheet with a little space between portions. Spread the glaze over the top of each fillet. Do not leave fish at room temperature unnecessarily.
  3. Bake for about 12–18 minutes for 150–175 g portions, depending on fillet thickness and oven. Check the thickest part with an instant-read thermometer: the conservative food-safety target is 63°C (145°F). If not there yet, continue baking in 2-minute intervals; avoid relying solely on the clock. The salmon should separate into flakes when gently pressed.
SERVE
  1. Divide the warm potatoes among four plates, add one baked salmon fillet to each and serve with lemon wedges. Spoon any clean pan juices over the fish if desired. Serve immediately.

Notes

Recipe style: A Norwegian-inspired preparation pairing Atlantic salmon with dill, lemon and boiled potatoes. Recipes vary by household; this is not presented as a singular traditional Norwegian dish.
Salmon: Use four similarly sized fillets, approximately 150–175 g each. Baking time varies mainly by thickness; a thinner piece may cook sooner. Keep refrigerated until use, and thaw frozen fish safely in the refrigerator before cooking.
Temperature and time: Oven 200°C (400°F) conventional or 180°C (355°F) fan. Cook salmon about 12–18 minutes; cook potatoes about 15–20 minutes simultaneously. Prep 20 minutes plus up to 25 minutes cooking, approximately 45 minutes total. The 25-minute allowance includes bringing potatoes back to a boil and individual variation; timing is an estimate, not a substitute for checking doneness.
Food safety: A conservative endpoint for fish is 63°C (145°F) measured at the thickest point. Keep cooked fish separate from utensils or surfaces that contacted raw fish. Fish is an allergen; Dijon mustard is also a mustard allergen. Check mustard ingredients where dietary restrictions apply.
Lemon accounting: The single whole lemon in the serving group supplies the measured juice and zest used in the glaze, with any remaining lemon cut into serving wedges. If a small lemon does not supply 1 tbsp juice and sufficient wedges, use an additional lemon as needed.
Nutrition: Intentionally blank: salmon fat content, actual edible portion weight, product brands, and salt retained by potatoes have not been verified.

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