The Ultimate Guide to Cooking Perfect Norwegian Salmon

Norwegian salmon is one of the most popular fish in the world. With its bright orange-red flesh, high omega-3 content and succulent texture it’s no wonder why this salmon is a favorite among seafood lovers.

Cooking Norwegian salmon to perfection isn’t difficult, but it does require some key techniques to bring out its best qualities. In this comprehensive guide you’ll learn everything you need to know to make delicious Norwegian salmon every time.

A Brief Overview of Norwegian Salmon

It lives in the North Atlantic Ocean near Norway, Iceland, and Scotland. It is also called Atlantic salmon. Here are some quick facts about this fish:

• It has bright orange-red flesh that is rich in healthy omega-3 fatty acids.

• The high fat content gives it a smooth, buttery texture when cooked properly.

• Wild-caught Norwegian salmon has a more intense flavor compared to farmed.

• It has firm flesh that flakes into large chunks when cooked.

• Norwegian salmon is available fresh, frozen, smoked, and canned. Fresh fillets are the best choice.

• Full fillets usually range from 2-5 pounds. Look for uniformly colored cuts with no dry patches.

Choosing the Best Salmon Fillets

Choosing high-quality salmon fillets is the first step to making an amazing meal. Here’s what to look for:

• Color – The flesh should be bright orange-red. Pale or brownish fillets are a sign of age.

• Smell – Fresh salmon has a mild scent. Strong fishy odors mean it’s past its prime.

• Texture – The flesh should spring back when pressed gently. Stiff, mushy fillets should be avoided.

• Packaging – Select salmon packaged on ice, not sitting in liquid. Frozen salmon should show no signs of freezer burn.

• Fat Content – Try to pick fattier cuts near the belly for a silkier cooked texture.

• Origin – Wild-caught Norwegian salmon has a superior flavor over farmed Atlantic salmon.

Choosing fresher fillets with bright orange flesh and good marbling will give you the best results when cooking.

Storing Salmon Properly

To extend the shelf life of fresh salmon, proper storage is key.

• Keep fresh salmon very cold at all times. Place in the coldest part of your refrigerator.

• Raw salmon will keep for 2-3 days maximum in the fridge.

• Freeze salmon if you can’t use it within a couple days. It will keep for 2-3 months frozen.

• Thaw frozen salmon overnight in the fridge, never on the counter. Cook thawed salmon right away.

Following these cold storage rules will maintain freshness and reduce the risk of spoilage or bacterial growth.

Prepping Salmon Fillets for Cooking

Before cooking your salmon, it helps to prep the fillets properly:

• Rinse the fillets under cold water and pat dry with paper towels. This removes any blood or albumin.

• Check for pinbones by running your fingers along the flesh. Use tweezers or pliers to remove any you find.

• Cut into portions if cooking a large fillet. Cut widthwise across the fillet into 4-6 oz portions.

• Salt the salmon 20-30 minutes before cooking for a more even seasoning and firmer texture. Pat dry again before cooking.

With the salmon prepped, it’s ready to transform into a mouthwatering meal using your preferred cooking method.

How to Bake Norwegian Salmon

Baking is a quick, easy way to cook salmon with crispy skin and moist flesh. Here’s how:

• Preheat oven to 400°F. Line a baking sheet with parchment paper.

• Brush fillets lightly with oil and season with salt, pepper, and other spices if desired.

• Bake for 10-15 minutes until the salmon is opaque and flakes easily. Thicker fillets will take longer.

• Broil for 1-2 minutes at the end if you want crisper skin.

• Let the baked salmon rest for 5 minutes before serving.

Salmon baked in a hot oven will develop a caramelized crust while the center remains succulent and moist.

Grilling Juicy, Flavorful Salmon

The intense dry heat of the grill adds delicious charred flavor to salmon. Follow these tips:

• Heat grill to medium-high. Oil the grates to prevent sticking.

• Season salmon with a dry rub or marinade. Baste with glaze or oil to prevent drying out.

• Grill skin-side down first. Move fillets gently with a spatula to prevent sticking.

• Cook 4-6 minutes per side. Check for done-ness by looking for opaque flesh and flaky texture.

• Let the salmon rest after grilling before serving. Tent with foil to keep warm.

Grilling develops a smoky char on the surface while locking in moisture inside the fillets.

Pan-Seared Salmon for a Crispy Crust

Pan-searing on the stovetop is a fast and easy salmon cooking method. Here’s how it’s done:

• Pat salmon dry and season both sides with salt and pepper.

• Heat a skillet over medium-high heat with oil. Use a neutral oil like grapeseed or canola.

• Lay the fillets in the pan skin-side down. Cook for 4 minutes until browned.

• Flip fillets and cook another 3-4 minutes until just opaque in center.

• Baste with butter or oil near the end for more browning if desired.

• Let salmon rest after cooking, then serve.

Pan-searing gives salmon fillets a crispy crust while keeping the inside tender and moist.

How to Poach Salmon for Delicate Texture

Poaching gently cooks the salmon in hot, not simmering liquid:

• Place salmon fillets in a skillet and add white wine, broth, water, or a poaching liquid.

• Bring the liquid to 160-180°F. The liquid should steam but not have bubbles.

• Poach for 10-15 minutes depending on thickness. Salmon should be opaque and cooked through.

• Remove salmon carefully with a spatula or slotted spoon. Discard poaching liquid or use for sauce.

The benefit of poaching is it yields delicate salmon without overcooking the fragile flesh.

Easy Foil-Wrapped Salmon

Cooking salmon in foil pouches seals in moisture and flavors:

• Cut a large piece of foil. Place salmon in the center and top with thinly sliced lemon, herbs, butter, and seasonings.

• Seal the foil tightly around the salmon into a packet.

• Bake at 400°F or grill for 15-20 minutes until cooked through.

• Be careful when opening the hot pouch to avoid steam burns.

Foil-wrapped salmon steams perfectly inside the pouch and absorbs all the flavors you add.

Common Mistakes to Avoid

It’s easy to over or undercook salmon. Here are some mistakes to avoid:

• Overcooking – Salmon dries out quickly if cooked too long. Use a meat thermometer and don’t go over 145°F.

• Undercooking – Translucent center means it’s not done. Check thickest part of fillets.

• High heat – Cooking over high heat can make salmon tough. Use medium to medium-high heat only.

• Not resting – Allowing it to rest after cooking maximizes juiciness. Always rest at least 5 minutes.

• Too much handling – Overhandling salmon causes it to flake prematurely. Gently flip and move fillets during cooking.

Choosing the Best Cooking Methods for You

With so many options for cooking salmon, it can be tough deciding which is best for your needs:

• Baking – Best for convenient hands-off cooking and crispy skin

• Grilling – Ideal for adding delicious charred flavor during summer

• Pan-searing – Quick weeknight meals and easy crisp crust

• Poaching – Delicate texture when you want to avoid overcooking

• Foil baking – For infusing flavors and moist, steamed salmon

Think about your skill level, time constraints, and flavor preferences when picking a salmon cooking method.

Complementary Flavors for Norwegian Salmon

Balancing the rich fattiness of salmon with bright, acidic ingredients is key. Here are some flavors that complement salmon wonderfully:

• Lemon – Brightens with acidity and cuts through the richness. Use lemon wedges, juice, zest, or slices.

• Dill – Fresh dill has an anise-like flavor that pairs perfectly with salmon. Chop dill and use as a topping or mix into sauces.

• Mustard – Spicy or whole-grain varieties cut the fattiness. Make easy sauces and glazes with mustard.