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Norwegian Foil-Tent Baked Salmon with Sandefjordsmør

Norwegian recipe

Norwegian Foil-Tent Baked Salmon with Sandefjordsmør

A traditional Norwegian preparation — salmon baked skin-on in a Gourmia French Door Air Fryer 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. Simple, deeply nourishing, and rich in omega-3s.

Prep: 15 min Cook: 25 min Serves: 4 680 kcal

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 for the tray
  • 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

Method

  1. 1

    Preheat the Gourmia French Door Air Fryer to 375°F (190°C). If using a gas oven instead, preheat it to 375°F (190°C). Line the air-fryer tray or a baking tray with foil, leaving enough extra foil on all sides to form a tent.

  2. 2

    Arrange the salmon: Scatter the sliced carrots and chopped green onions across the tray. Lay the salmon fillets skin-side down on top. Season generously with sea salt and black pepper. Squeeze lemon juice over each fillet and tuck the lemon rounds alongside the fish. Place a small pat of grass-fed butter on top of each fillet.

  3. 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. This traps steam and keeps the salmon moist without poaching it.

  4. 4

    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. Avoid over-baking — Norwegian tradition favors salmon that is still slightly silky at the centre.

  5. 5

    Make the Sandefjordsmør: While the salmon cooks, bring the A2 grass-fed full-fat cream to a gentle simmer in a small saucepan over medium-low heat. Reduce by about one third. Remove from heat and whisk in the cold grass-fed butter cubes one at a time until the sauce is glossy and emulsified. Stir in the lemon juice, parsley, and a pinch of salt. Keep warm on the lowest heat — do not boil.

  6. 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.

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 — same great flavors, smaller portions.

  • 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