Norwegian Salmon

Our Norwegian Salmon comes from the cold, clear waters of Norway where the Gulf Stream flows along the Norwegian coast into the crisp, clean ice-cold water of the Arctic, creating ideal conditions for sea farming. Fed on an all‐natural diet with no hormones and antibiotics, our high-quality salmon with its bright orange hue is a staple in sushi dishes all over Asia.

Here are a few ways to enjoy our Norwegian Salmon:

Pan-Seared

• Take the Norwegian Salmon out of the fridge 20 minutes before cooking for a more even result
• Pat the salmon dry with paper towel and season with salt and pepper
• Heat a pan to medium-high with oil
• Place the salmon skin-side down for 3 – 4 minutes to get crispy skin
• Flip the salmon and cook for another 2 – 3 minutes 
• Let it rest for 30 seconds in the pan after turning off the heat

Oven Baked

• Preheat oven to 180 – 200°C
• Place the Norwegian Salmon on a baking tray, brush with oil and season with lemon, dill and salt
• Bake for 10 – 15 minutes until the salmon is opaque in the center
• For extra flavour, bake on a bed of vegetables like spinach or tomatoes
• Or top with a dollop of crème fraîche, a generous spoonful of caviar and dill

Traditional Norwegian Boiling

• Bring water to a boil, add bay leaves and remove from heat
• Place salmon pieces in the hot water and let them steep until cooked through

To get more inspiration for salmon dishes, try the Salmon Kibbeh at Baia.