🇳🇴 How to Make Ovnsbakt Laks

Craving Ovnsbakt Laks? On FoodNeverComes the food never actually comes — so here's how to make real Ovnsbakt Laks at home, in about 35 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 4 salmon fillets, skin on, about 180g each
• 2 tbsp butter, melted
• 1 lemon, half sliced and half juiced
• 1 tbsp fresh dill, chopped, plus more to serve
• 1 tsp salt, black pepper
• Cucumber salad: ½ cucumber, sliced paper-thin
• 3 tbsp white vinegar
• 1 tbsp sugar
• ½ tsp salt
• sour cream, to serve

👩‍🍳 Method

1. Make the cucumber salad first so it has time to slacken: toss the slices with the vinegar, sugar and salt and leave at room temperature for at least 20 minutes. The acidity is there to cut the oil of the fish, so do not skip it.
2. Heat the oven to 160°C. Low is deliberate — salmon over about 50°C internal starts pushing out white albumin, and a hot oven guarantees it.
3. Salt the fillets and leave them 10 minutes, then pat dry. This firms the surface so the flesh stays in neat flakes rather than falling apart.
4. Lay the fillets skin-down in a buttered dish, brush with the melted butter, scatter the dill, and lay lemon slices over the top. Bake 18–22 minutes.
5. It is done when a knife tip slides into the thickest part with no resistance and the centre is still faintly translucent. Carryover heat finishes it on the plate.
6. Squeeze over the lemon juice and serve with the cucumber salad, sour cream and boiled new potatoes.