Top 8 European Salmon Dishes

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream. This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges.Expand

Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.Expand

Gravlax is a Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was made by fishermen who used to bury the salt, sugar, and dill-rubbed salmon above the line of high tide and leave it to ferment. At the time, it was characterized by its pungent flavor and odor, but today, gravlax is cured under refrigeration. The name gravlax comes from a combination of two words, grav, meaning buried, and lax, meaning salmon, referring to the original method of production. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches.Expand

Saumon à l'oseille is a French dish consisting of a salmon fillet with sorrel in a creamy fish sauce. It's made with salmon, dry white wine, fish stock, crème fraîche, sorrel leaves, lemon, butter, shallots, and a bit of Marsala. The shallots are sautéed in butter, then deglazed with Marsala. The fish stock and white wine are added to the sauce along with the cream. The salmon is fried, then combined with the sauce, which is enriched with a drizzle of lemon juice and mixed with sorrel. When served, the sauce is poured into a deep plate, while the salmon is carefully arranged on top. The dish was created by a French chef Pierre Troisgros in the 1960s, and today it's often served in bistros.Expand

Inkokt lax is a Swedish specialty consisting of salmon that is lightly simmered in a marinade of water, vegetables, white wine vinegar, salt, and spices. The cooked salmon should be left to cool (usually overnight) before serving. Cold poached salmon is typically accompanied by new potatoes, fresh dill mayonnaise, and lemon slices on the side. Other popular accompaniments include asparagus, pickled cucumbers, fresh salads, tartar sauce, hollandaise, or skarpsås sauce. Some variations of this dish call for the addition of fresh herbs such as thyme, fresh dill, or rosemary for better flavor. Simple and refreshing, inkokt lax is usually enjoyed at dinner parties and picnics. It also serves as a perfect addition to a Swedish smörgåsbord.Expand

Salmón en sidra is a traditional fish dish originating from Spain, and it’s especially popular in Asturias. The dish is usually made with a combination of salmon fillets, flour, salt, olive oil, and hard apple cider. The salmon fillets are seasoned with salt, dredged in flour, and seared on both sides in olive oil. Cider is poured over the fillets, and the pan is transferred to the oven. The dish is baked until the fillets are opaque. Once removed from the oven, the fish is basted with cider and served with boiled potatoes. The rest of the cider is reduced in the pan, and the sauce is then spooned over the fillets.Expand

Tweed kettle, also known as salmon hash, refers to a poached salmon that is typically served doused in a flavorful fish broth and accompanied with either potatoes or mushrooms, while the fish itself is simmered with fresh herbs and spring onions, or syboes, as the Scots call them. In the 19th century, this Scottish classic was one of the most popular dishes that was frequently served in the ale houses of old Edinburgh. Its name is derived from the River Tweed—one of Scotland's greatest salmon rivers—and the traditional method of preparation; poaching the whole salmon in a fish kettle.Expand

Tevzis buglama is a traditional stew originating from Georgia. This type of buglama stew is made with salmon, onions, oil, lemon, tomatoes, bay leaves, coriander, salt, and pepper. A deep saucepan is layered with oil, seasoned pieces of salmon, coriander, onions, lemon slices, and bay leaves. Oil is drizzled over the layered ingredients, and it's topped with sliced tomatoes. Another layer of oil goes on top along with salt and pepper, and the pot is then covered and simmered until the fish is fully cooked and tevzis buglama is ready to be enjoyed.Expand