Norwegian recipe
Norwegian Foil-Tent Baked Salmon with Sandefjordsmør
A traditional Norwegian preparation — salmon baked skin-on under a loose foil tent with carrots, green onions, lemon, and a pat of grass-fed butter, then served with silky Sandefjordsmør made with A2 grass-fed full-fat cream and boiled potatoes.
Ingredients
- — Salmon —
- 4 salmon fillets, skin-on (approx. 8 oz / 225g each)
- 2 medium carrots, peeled and thinly sliced
- 4 green onions, roughly chopped
- 1 lemon, half juiced and half cut into rounds
- 2 tbsp grass-fed butter, cut into small pats
- Sea salt and freshly cracked black pepper to taste
- — Sandefjordsmør (Norwegian Butter Sauce) —
- 3/4 cup A2 grass-fed full-fat heavy cream (or full-fat coconut cream for dairy-free)
- 6 tbsp cold grass-fed butter, cut into cubes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of sea salt
- — To Serve —
- 1.5 lbs small waxy potatoes (Yukon Gold or new potatoes), boiled until tender
Step-by-step Instructions
- 1
Step 1 — Preheat: Preheat the air fryer to 375°F (190°C). Line the tray with foil, leaving enough extra on all sides to form a tent.
- 2
Step 2 — Arrange the salmon: Scatter sliced carrots and chopped green onions across the tray. Lay salmon fillets skin-side down on top. Season with sea salt and black pepper. Squeeze lemon juice over each fillet and tuck lemon rounds alongside. Place a small pat of grass-fed butter on top of each fillet.
- 3
Step 3 — Create the foil tent: Bring the edges of the foil up and fold them loosely together above the salmon, forming a roomy air tent. The foil should not press against the fish.
- 4
Step 4 — Cook: Air-fry for 16–20 minutes, until the salmon is just opaque through and flakes gently at the thickest part. If baking in a gas oven, allow 20–25 minutes.
- 5
Step 5 — Make the Sandefjordsmør: Bring the cream to a gentle simmer in a small saucepan. Reduce by about one third. Remove from heat and whisk in the cold butter cubes one at a time until glossy and emulsified. Stir in lemon juice, parsley, and a pinch of salt.
- 6
Step 6 — Serve: Place each salmon fillet on a plate alongside boiled potatoes and the carrots and green onions from the tray. Spoon the warm Sandefjordsmør generously over the salmon and potatoes.
Cholesterol-Conscious Modification
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Make it Light
Cooking for the whole family? Here's how to lighten this dish for those who don't need the extra calorie density.
- Reduce the salmon fillet to 5–6 oz (140–170g) per person instead of 8 oz.
- Use 1/2 cup cream and 3 tbsp butter in the Sandefjordsmør instead of the full amounts.
- Serve the sauce on the side so each person can add as much or as little as they like.
- Swap boiled potatoes for steamed green beans or a simple cucumber salad to keep it lighter.
UC, Gastritis & MCAS Friendly Modifications
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Modular Rebuild Layer (High-Density Option)
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- Add rebuild point here — click to edit.
Add closing note here — click to edit.