Pan-Seared Salmon with Tangy Cucumber Salad and Asian Sauce

This is a modern and simple everyday dish that combines Norwegian ingredients with flavors inspired by Asian cuisine. Using parchment paper in the pan is a smart method to avoid burnt fish and make cleanup easier.

Ingredients:

For 2 servings

• 400–450 g salmon fillet with skin
• 1.5 dl jasmine rice
• 1/2 cucumber
• 1/2 lemon
• 1/4 tsp salt
• Parchment paper
• 1 tsp neutral oil

Sauce:

• 3 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1–2 tsp lime juice (to taste)
• 1 tsp honey
• 1–2 tbsp cold water (to adjust strength)

Instructions (mise en place):

1. Rinse the rice in cold water until the water runs clear, and cook according to package instructions.
2. Slice the cucumber into thin rounds using a mandoline or sharp knife. Squeeze lemon juice over it and sprinkle a little salt. Let it sit and marinate for at least 15 minutes.
3. Mix together soy sauce, apple cider vinegar, lime juice, honey, and cold water. Stir until the honey is completely dissolved. Set aside.
4. Cut the parchment paper to fit the bottom of a 24 cm steel pan.

Cooking the Salmon:

1. Heat the steel pan (24 cm) over medium heat. Add a little oil and place the parchment paper in the bottom.
2. Place the salmon skin-side down on the paper. Cook for about 6–7 minutes until the skin is crispy and most of the salmon is cooked through.
3. Flip the salmon and cook for 1–2 minutes on the flesh side. Remove and let rest for a couple of minutes.

Flavor Profile:

Salt and umami from the sauce, freshness from lime and lemon, sweetness from honey, and cool crunch from cucumber.

Glass Type or Serving Suggestions:

Serve with freshly cooked jasmine rice, cucumber salad, and sauce on the side or lightly drizzled over the salmon.

Pan-seared salmon is a Norwegian favorite, but getting it perfectly cooked in the pan without burning the skin or having the flesh flake can be a challenge. Here we show you a smart technique that involves using parchment paper in the pan – a trick that gives you perfect results and easier cleaning.

Why Use Parchment Paper in the Pan?

The parchment paper acts as a protective barrier between the salmon and the steel pan. It prevents the skin from sticking and allows the fish to cook evenly. Since it is placed directly on hot oil, the paper becomes flexible and helps with even heat distribution.

How to Get Perfectly Cooked Salmon

We use salmon fillet with skin, cooking it skin-side down first. This provides both flavor and texture. By using medium heat and allowing the skin to become crispy before flipping the fish, you preserve both juiciness and appearance.

A Fresh Side Salad with Few Ingredients

Cucumber, lemon, and a pinch of salt – that's all you need to make a simple, tangy, and refreshing salad. Let the cucumber marinate while preparing the rest, making it extra flavorful.

Sauce with Umami and Balance

The sauce is made with few ingredients but delivers great flavor. The soy sauce provides umami, apple cider vinegar and lime add acidity, and honey rounds it off with mild sweetness. A little water makes it lighter and adjusts the strength. It pairs perfectly over both the salmon and the rice.

Time Required

From start to serving, this dish takes about 25 minutes. It is excellent as a weekday dinner but can also be used for a simple weekend meal.

Serving Suggestions

We recommend serving this dish with freshly cooked jasmine rice, preferably in a deep plate or bowl. Drizzle a little sauce over the rice and salmon, and add a generous spoonful of cucumber salad on the side. For extra flavor, you can top with some fresh cilantro or sesame seeds.

Adjustments

You can easily customize this dish:

• Substitute salmon with trout for a different flavor.
• Use brown rice or wild rice for more fiber.
• Add chopped chili to the sauce for more heat.

Practical Tips

• Use a 24 cm steel pan to ensure even heat.
• Do not place parchment paper directly on high heat before there is oil in the pan.
• Let the salmon rest after cooking – it makes it juicier.

Conclusion

This is a dish that combines smart techniques with simple flavors. It is easy to make, requires few ingredients, and is perfect for both busy weekdays and weekend dinners.