Grilled Norwegian Salmon with Pink Peppercorns

Grilled Norwegian Salmon with Pink Peppercorns

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Bent Raanes og Sarah Cameron Sørensen

Easy grilled Norwegian Salmon served over a potato-bacon salad seasoned with salt and pink peppercorns.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
2 lb  red potatoes
6 slices  bacon
.25 bunch  parsley
2 sprig  dill, fresh
.25 cups  cider vinegar
.25 cups  extra virgin olive oil
2 tbsp  pink pepper


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

Potato salad

  • Boil potatoes and cut into 3/4" pieces.
  • Cook and crumble bacon.
  • Remove stems from parsley and dill and chop.
  • Combine potatoes, bacon, cider vinegar, olive oil, parsley, dill, and salt and pepper. Toss well and reserve.


  • Prepare the  grill.
  • Season salmon with salt and pink peppercorns. Grill salmon over medium-high heat for 2-3 minutes on each side.
  • Serve salmon over potato salad.

Serving Suggestion:

  • Serve with sautéed string beans or spinach with garlic.