Norwegian Salmon* Recipe

Bring salmon to room temperature for 20 minutes. Pat fillets dry with paper towels and check for pin bones; remove if present.

If making blackened salmon, mix all Blackening spice ingredients (paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, brown sugar) in a small bowl.

Trim asparagus and slice zucchini, bell pepper, and red onion as specified. Rinse cherry tomatoes and set vegetables aside.

For chargrill (preferred)

Preheat grill to medium-high (around 400–450°F / 200–230°C). Toss asparagus, zucchini, bell pepper and onion with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper in a bowl so all pieces are lightly coated. Oil the grill grates. Arrange vegetables on the hot grill so they get good contact and char marks; cook 3–5 minutes per side depending on thickness until tender-crisp and slightly blistered. Add cherry tomatoes in a grill basket or on a skewer for the last 3 minutes just to soften and char lightly. Remove to a warm platter and keep warm.

For oven roast (alternative)

Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt and pepper on a rimmed baking sheet in a single layer. Roast 12–18 minutes, turning once, until tender and lightly browned; add cherry tomatoes for the final 6 minutes. Remove and keep warm.

Preheat grill to medium-high (400–450°F / 200–230°C) and oil grates well to prevent sticking.

Brush salmon fillets lightly with 2 tbs olive oil and season skin and flesh with 1.5 tsp salt and 1 tsp pepper. If cooking blackened, instead pat a thin, even layer of the blackening spice onto the flesh side of each fillet (use about 1 tbs spice mixture per fillet), leaving the skin side lightly oiled to prevent sticking.

Place salmon skin-side down on the hot grill. Cook with the lid closed for 4–6 minutes depending on thickness (about 1-inch thick = 4–5 minutes). For chargrilled only: flip gently using a wide spatula and finish 1–2 minutes flesh-side down for a medium doneness. For blackened: after 2–3 minutes on the first side, flip and sear the flesh briefly—blackened spice will char quickly; total cook time 4–6 minutes. Salmon is done when it flakes easily and registers 125–130°F (52–54°C) for medium; remove earlier for rarer.

When salmon is nearly done, optionally place 1/2 tbs butter on each fillet to melt and finish. Transfer to a platter and rest 3 minutes before serving.

Heat a heavy cast-iron skillet over high heat until very hot (smoking lightly). Add 1 tbs oil and swirl. Pat salmon dry and coat the flesh side with the blackening spice (about 1 tbs per fillet). Place fillets spice-side down in the skillet and press gently so surface makes full contact. Sear 2–3 minutes until a dark crust forms. Flip and cook an additional 1–3 minutes until internal temp reaches 125–130°F (52–54°C). Remove and rest 3 minutes.

Arrange grilled or roasted vegetables on individual plates or a family platter. Place salmon fillets on top or alongside. Spoon any melted butter over each fillet if used. Sprinkle chopped parsley over vegetables and salmon.

Cut the lemon into wedges and serve alongside for squeezing over the fish and vegetables.