Norwegian
Norwegian Foil-Tent Baked Salmon with Sandefjordsmør
A traditional Norwegian preparation —wild caught 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 on top of the salmon, then served with potatoes, and silky Sandefjordsmør made with A2 grass-fed full-fat cream, and grass fed full fat butter.
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
Preparation
- 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
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
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
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
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
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.
Clinical Adjustments & Swaps
Make It A Light Option
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