Ovnstekt Laks: Baked Salmon Recipe

Ovnstekt Laks: Baked Salmon

A whole, baked salmon (Ovnstekt laks) is more than just a meal; it’s a centerpiece. Though remarkably easy to prepare, it transforms any dinner into a spectacular feast for both the eyes and the palate. Served whole, this magnificent dish is a perfect addition to a smörgåsbord or a traditional Norwegian julebord (Christmas buffet). In fact, it’s a dish that guarantees accolades from all your guests.

Ingredients for a Stunning Presentation

• 1 whole salmon (choose a size appropriate for your guests)
• Lemons, for both juice and slices
• Butter
• Dill or parsley (fresh is best)
• Liquid for the pan: Water, fish bouillon, milk, or cream
• Tomatoes (for garnish)
• English cucumbers (for garnish)

Preparing and Baking Your Salmon

The key to a beautiful, moist baked salmon is in the preparation:

1. Clean the Fish: Have your fishmonger clean the fish, then as soon as you bring it home, wash it thoroughly under running cold water. It is crucial to rinse or brush away any blood and the dark membrane. You can make this easier by rubbing a little salt into the cavity first.
2. Season and Wrap: Quickly dry the fish after rinsing. Rub the entire fish, inside and out, with salt. Place it on a generously buttered sheet of heavy aluminum foil.
3. Stuff the Cavity: Place a pat or two of butter in the cavity, and add a few tufts of dill or parsley for aroma and flavor.
4. Bake: Cover the fish tightly with the aluminum foil and follow the baking instructions for fat fish (the cooking time will vary depending on the size of the salmon).
5. Test for Doneness: The salmon is ready when the back fin comes off easily when pulled, and when a toothpick inserted into the thickest part is easily penetrated.

Plating and Serving a Delicate Fish

Carefully transfer the cooked salmon to a hot platter. The next step is to prepare the fish for a stunning presentation:

1. Remove the Skin: Gently remove the skin off the top layer of the salmon, exposing the delicate pink flesh underneath.
2. Garnish: Tuck some dill or parsley, tomato wedges, and cucumber slices neatly around the salmon. Slit thin lemon slices, twist them, and use them to garnish the fish. Add some extra greens if desired and sprinkle lightly with paprika for color.

Traditional Accompaniments

The broth remaining in the foil should be carefully strained. You can serve this flavorful liquid as is, or use it as a base to make a sauce of your choice, such as a rémoulade.

However, the most traditional way is to serve it with:

• Hot melted butter to which chopped fresh chives have been added.
• Boiled or steamed potatoes.
• Fresh vegetables.
• A classic Scandinavian cucumber salad.

Enjoy this magnificent dish and the accolades that are sure to follow!