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Product of Norway - Organic

Norwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavour than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavour that is subtly salty.

Check out this recipe from: theendlessmeal.com

8 MINUTE BAKED SALMON

This baked salmon is our favourite baked salmon recipe ever. It cooks in only 8 minutes and always turns out perfect. Learn how to bake salmon so that it turns out flaky and tender every single time!

INGREDIENTS:

• 4 6-ounce salmon fillets
• 2 teaspoons olive oil
• ½ teaspoon EACH: sea salt and pepper

Optional Seasonings

Personal Favorite

• ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, Chili powder, coconut sugar, and oregano.

Lemon Thyme

• 1 teaspoon fresh thyme leaves, zest from 1 lemon, and a squeeze of lemon when the salmon comes out of the oven.

Garlicky

• 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.

Chili Lime

• 1 teaspoon Chili powder, ½ teaspoon garlic powder, and zest from 1 lime

Rosemary

• 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.

Curry

• 1 teaspoon curry powder, ½ teaspoon each: garlic powder and coconut sugar, and zest from 1 lime.

INSTRUCTIONS:

1. Preheat your oven to 400 degrees. Place the salmon on a baking sheet, leaving a little room between each piece. Drizzle each salmon fillet with ½ teaspoon of olive oil and sprinkle with salt and pepper. If using the optional seasonings, sprinkle them on top of the salmon now. 4 6-ounce salmon fillets, 2 teaspoons olive oil

1. Put the salmon in the oven and set a timer for 8 minutes. When the timer goes off, take the salmon out of the oven and let it rest for a few minutes. It will be very tender, the flesh will have turned opaque, and there will be only a few tiny spots of white showing. (see notes.)

NOTES

The white stuff that you see when salmon cooks is protein that has coagulated and been pushed to the surface. Properly cooked salmon will only have a tiny bit of this.

It's recommended that non sushi grade fish be cooked to an internal temperature of 145 degrees Fahrenheit. As the temperature will continue to rise after it's been removed from the oven, I like to take it out when it's 135-140 degrees. 8 minutes seems to be the exact time to get to this temperature.

In a 400 degree oven, salmon needs to bake for 4 minutes per ½ inch of thickness.

• ½ inch fillet – 4 minutes
• 1 inch fillet – 8 minutes
• 1 ½ inch fillet 12 minutes