Norwegian Salmon
Learn how to cook the best Norwegian salmon with professional techniques, from pan-searing to herb-crusting, to bring out its rich flavor and texture.
Equipment
- Non-Stick Skillet
- Digital Meat Thermometer
- Fish Turner
Ingredients
Salmon Preparation
- 4 fillets Norwegian salmon skin-on, about 6 oz each
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
Herb Crust (Optional)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 clove garlic minced
Instructions
- Pat the salmon fillets dry with a paper towel and season with sea salt and black pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
- Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
- For a herb crust, mix breadcrumbs, Parmesan, parsley, and garlic. Press onto the salmon before flipping and cook until golden.
- Remove from heat and let rest for 2 minutes before serving.
Video
Notes
For extra flavor, drizzle with lemon juice or serve with a light herb butter sauce.