Salmon reigns supreme in our family and Grandma’s Icelandic style baked salmon recipe is the one we treasure. Born and raised on a dairy farm in Iceland, now living in Sweden, she definitely knows a thing or two about cooking salmon. The first time I saw her preparing this dish, I was completely shocked with the amount of butter blanketing the fillet. She assured me that this is the BEST way to cook it. Well…I can’t argue with the results…juicy, decadent and utterly delicious! Paired with a crisp dry Riesling from Washington state’s Chateau Ste Michelle, this salmon recipe is one to remember.
Prepping the Salmon
- Start by setting your over to 200°C, as you want it hot and ready to go once your salmon is prepared.
- Choose the freshest salmon fillet you can buy. I found this 1kg beauty at the local fishmongers! If you want to avoid disappointment, it’s often best to phone and place an order ahead of time.
- Line a baking tray with non-stick baking paper and carefully, place the salmon fillet on top. Make sure your tray has edges, otherwise, juices with spread everywhere!
- Next, season the salmon with freshly ground black pepper, salt and dill (fresh or dried).
- Now, things are about to get a bit indulgent! Brace yourself! Get ready to slather unsalted butter all over your salmon. No holding back! For this technique, I recommend using a cheese slicer to grate the butter. Trust me…this works!
- Be sure to cover the entire fillet…a few gaps are acceptable.
- Now, if that wasn’t bad enough…get ready to sprinkle grated Parmesan cheese over the butter. You can do it! Go on… That’s so much better!! Double the trouble!!
Baking the Salmon
- Now, bake this fully smothered salmon fillet in the oven for 20-23 minutes at 200°C.
- Guaranteed to delight everyone’s taste buds, this salmon fillet won’t disappoint. Now, serve your Icelandic Style Baked Salmon with lemon risotto and a side of baked asparagus
- Pair with a glass of refreshingly crisp, dry Riesling from the Columbia Valley.
Grandma’s Baked Salmon Fillet
- Baking tray
- Non-stick baking paper
- cheese slicer
- 1 Kg salmon fillet
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp dill fresh or dried
- 1/4 cup unsalted butter grated
- 1/4 cup grated Parmesan cheese
- Begin by setting the oven to 200°C.
- Place the salmon fillet (skin side down) on a lined baking tray.
- Season the fillet evenly with salt, pepper and dill.
- Grate the unsalted butter using a cheese grater and cover the salmon with the gratings.
- Cover the butter with freshly grated Parmesan cheese.
- Bake for 20-23 minutes at 200°C in the oven.
- Serve with lemon risotto and baked asparagus.
- Serve with a crisp, dry Riesling from Washington State's Columbia Valley.