How to cook fresh salmon: pan, oven or cured at home
October 27, 2026 – Fiskskaldjur
Fresh salmon is forgiving and versatile. Our salmon fillet comes from Bömlo in Norway and is cut to order, and the whole fillet (approx. 1.6–1.8 kg) suits larger gatherings or curing at home.
Three simple methods
- Pan-fried, crisp skin: pat the skin dry, season with salt, and place skin side down in a hot pan with oil or butter. Press gently for the first moments, cook until the skin is crisp and the flesh has turned opaque most of the way up, then turn briefly.
- Oven-baked: bake at 180 °C for 12–15 minutes for portions (a whole fillet takes longer). Season with salt, pepper, lemon and dill.
- Cured as gravlax: salt, sugar, pepper and plenty of dill, chilled for a couple of days. Read what is gravlax, or buy it ready made as gravlax.
What to serve
- Boiled new potatoes with dill and butter.
- A cold sauce: hovmästarsås or dill and crème fraîche.
- A green salad or asparagus, and lemon wedges.
Good to know
- Store in the fridge at 0–2 °C and cook within the time stated on the product page.
- For a quick comparison of smoked options, see cold-smoked or hot-smoked salmon.
Allergens: fish.
