Norwegian Salmon Béarnaise

Norwegian Salmon Béarnaise

    4 servings

  • 20-40 min

  • Difficulty


Photographer: Alf Børjesson

Grilled Norwegian Salmon covered in a warm, rich Béarnaise sauce and placed atop a bed of tender asparagus. An easy made dish for ready to amaze!



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
3   egg
2 tbsp  lemon juice
1.5 tbsp  water
.5 lb  butter
6 sprig  tarragon
.75 lb  asparagus
   fresh cracked 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
  • Prepare the grill. 


  • Separate yolks from whites, reserving yolks. 
  • Melt the butter.  
  • Chop the tarragon. 
  • In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. 
  • While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm. 


  • Blanch asparagus in salted boiling water until tender, about 2 minutes. 
  • Reserve and keep warm. 


  • Season salmon with salt and pepper. 
  • Grill salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
  • Divide asparagus onto 4 plates with place salmon on top and then spoon warm bearnaise over the salmon.  

Serving Suggestion:

  • Serve with roasted potatoes.