Black Pepper–Crusted Norwegian Salmon

Black Pepper–Crusted Norwegian Salmon

    4 servings

  • 20 min

  • Difficulty


Photographer: Michael Grimm

Clean and crisp pan-seared Norwegian Salmon fillets encrusted in spicy black pepper. Try to serve this healthy dish with pasta or over a bed of mixed greens.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
2 tsp  fresh cracked pepper
2 tbsp  extra virgin olive oil


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Sprinkle pepper evenly over flesh side of each piece of salmon and press lightly to help adhere
  • Heat sauté pan over medium-high heat, add oil and swirl to coat the bottom of the pan
  • Carefully place salmon, pepper-side down into pan
  • Season salmon in the pan with salt
  • Cook for 2-3 minutes until first side is evenly brown and slightly crisp, turn
  • Cook for 4-6 minutes or to desired temperature
  • Remove from heat and serve

Serving Suggestion:

  • Serve over cooked whole wheat pasta tossed with black or smoked pepper–enhanced Alfredo sauce, with sautéed diced red, green, yellow bell peppers, red onion slivers and diced tomato.
  • Serve over a bed of mixed greens, tossed with peppercorn ranch dressing, with halved cherry tomatoes, thin-sliced red onion rings and bagel chip croutons.
  • Serve a salmon, crisp bacon, lettuce and tomato sandwich on toasted multi-grain bread spread with dill–enhanced tartar sauce.