Sautéed Norwegian Salmon with Creamy Potato Salad

Sautéed Norwegian Salmon with Creamy Potato Salad

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Audun Aagre

Sautéed Norwegian Salmon prepared with a simple salad of red potatoes, celery, dill and scallions. Try to serve with orange glazed asparagus for a tasty dish.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
6 each  red potatoes
2 sprig  dill, fresh
2 stalks  celery
2 each  scallion
.5 cups  sour cream
.5 cups  mayonnaise
.25 cups  cider vinegar
2 tbsp  extra virgin olive oil
1 each  lemon


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


  • Boil potatoes and cut into 3/4" pieces.
  • Remove stems from dill and chop.
  • Chop celery and scallions and place in large mixing bowl with red potatoes and dill.
  • Add sour cream, mayonnaise, cider vinegar and 1 tbsp extra virgin olive oil. Mix well and season with salt and pepper.


  • Season salmon with salt and pepper. 
  • In preheated sauté pan, cook salmon with remaining olive oil over medium-high heat for 2–3 minutes on each side.
  • Serve salmon over potato salad with squeeze of fresh lemon juice.

Serving Suggestion:

  • Serve with orange glazed asparagus with almonds.