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NEW SEASON, NEW RECIPES, NEW COOKBOOK

Norwegians know that for the meatiest, easiest salmon, don’t spare the salt

Baked Salted Salmon with Dill

1¾ hours 15 minutes active

Baked Salted Salmon with Dill

To recreate the salmon we had in Norway, we use a 2-pound skin-on center-cut side of salmon and salt it for about an hour before baking in a moderate oven. When shopping, look for a salmon side about 1 inch thick at its thickest part; pieces that are thicker or thinner will require timing adjustments when baking. The salmon will be slightly underdone when removed from the oven; a tented 5- to 10-minute rest will finish the cooking and bring the internal temperature up to 120°F at the thickest part. At this temperature, the fish should be just opaque, not translucent.

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