Norwegian Salmon Recipe
saba butter, leeks, seasonal mushrooms, shard lemon
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Ingredients
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Salmon & Topping
Leeks
Seasonal Mushrooms
Finishing & Garnish
Method
Salmon & Topping
- 1
Prepare saba butter
If saba butter is not pre-made: mix 6 tbs unsalted butter (softened) with 1.5 tbs saba (Japanese mackerel syrup) or substitute 1 tbs white miso + 0.5 tbs soy sauce for a similar umami profile. Chill briefly to firm up if needed so it can be sliced or dolloped.
- 2
Season salmon
Pat salmon fillets dry with paper towel. Season skin and flesh sides lightly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest 10 minutes at room temperature while you prepare other components.
- 3
Cook salmon
Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tsp neutral oil (not in ingredient list — use olive oil from mushrooms or extra virgin olive oil) and place salmon skin-side down. Press gently for 15 seconds to ensure even contact. Sear skin-side down 3–4 minutes until skin is crisp and browned. Flip the fillets, place a generous 1–1½ tbs slice of saba butter on each fillet, then transfer skillet to the oven for 4–6 minutes (depending on thickness) until salmon reaches medium (internal ~120–125°F / 49–52°C) for a moist finish. Remove from oven and let rest 3 minutes. Spoon any buttery pan juices over the fillets.
- 4
Lemon shards
While salmon rests, thinly slice the lemon into shards or wedges. If you prefer a milder flavor, blanch slices in boiling water 10 seconds then shock in ice water to remove bitterness. Reserve for garnish and a light squeeze over finished dish.
Leeks
- 5
Prepare leeks
Trim root ends and dark green tops from leeks, halving each lengthwise and rinsing thoroughly between layers to remove grit. Pat dry.
- 6
Slow braise
In a medium sauté pan, melt 2 tbs unsalted butter over medium heat. Place leek halves cut-side down and cook until lightly caramelized, 4–5 minutes. Add 1 cup vegetable or chicken stock, 0.5 tsp salt and 0.25 tsp black pepper. Cover and reduce heat to low. Simmer gently until leeks are tender, about 10–12 minutes. Remove lid and simmer 1–2 minutes to reduce extra liquid. Keep warm.
Seasonal Mushrooms
- 7
Cook mushrooms
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add the minced shallot and sauté 1 minute until translucent. Add the mushrooms in a single layer (you may need to do this in batches to avoid steaming). Let mushrooms sear, undisturbed, 2–3 minutes, then toss and continue to cook until golden and any released liquid has mostly evaporated, about 4–6 minutes total. Add 1 minced garlic clove and 1 tsp thyme leaves, cook 30 seconds. Season with 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Keep warm.
Finishing & Plating
- 8
Plate components
Divide warm braised leeks among 4 plates as a base (place 2 halved leeks or equivalent portion per plate). Spoon a generous portion of sautéed mushrooms alongside the leeks.
- 9
Top with salmon
Place a salmon fillet on each plate, skin-side down on the leeks or slightly overlapping the mushrooms so juices mingle with the vegetables. If the saba butter has softened, spoon any remaining butter from the pan over the fish to glaze.
- 10