I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

Meet Nevada

order your copy!

My Latest cooKbook:
Norwegian baking

From Norway to your inbox, join my newsletter to receive information on events and recent posts.

a seat at my Table


October 2021

October 21, 2021

Hard Cider Poached Salmon with a Creamy Dill Sauce

Found in |


Hard Cider Poached Salmon with a Creamy Dill Sauce
Hard Cider Poached Salmon with a Creamy Dill Sauce
Hard Cider Poached Salmon with a Creamy Dill Sauce

This post is made in partnership with Kvarøy Arctic Salmon

The end of autumn brings with it frosty mornings, warmer afternoons, chilly breezes, and even bouts of snowfall. Whether you’re donning a t-shirt or a pair of wooly thermals, the season’s harvest means comfort dishes are welcome on the table, and this seasonal dish of Hard Cider Poached Salmon with a Creamy Dill Sauce is perfect for the occasion. It features beautiful Norwegian Kvarøy Arctic salmon from the Arctic waters up north and Norwegian hard cider from the steep valleys lining the fjords in the south.

Cider has become referred to as Norway’s champagne with “Hardanger cider” being a geographically protected denomination in the same way as “Champagne”. The microclimate along the fjords creates the perfect growing environment for apples and, in turn, you get a long growth process developing fragrant and brightly flavored fruit. After a long growing season beginning in the spring, apples are harvested in the autumn and turned into delicious cider that is known to be some of the best in the world.

Cider is a wonderful pairing with salmon as a drink, but also as a means for cooking. Poaching the delicate salmon in cider works well because the sweetness and acidity balances the richness of the salmon. Likewise, the cream provides another layer of richness while the dill adds a zingy freshness to the overall dish. If you’re looking for an elegant and nourishing dish that comes together quickly, you need not look any further.

Hard Cider Poached Salmon with a Creamy Dill Sauce
Hard Cider Poached Salmon with a Creamy Dill Sauce

This dish is decadent and so incredibly simple to prepare. The cider adds a nice overall sweetness that compliments the creamy sauce and rich salmon. This goes well with a side of cooked barley or potatoes and asparagus.

Hard Cider Poached Salmon with a Creamy Dill Sauce

Serves 4

  • ¼ cup (56 g) butter
  • 2 shallots, finely chopped
  • Salt and pepper
  • 4 Kvarøy Arctic salmon filets
  • 1 cup (240 ml) hard cider
  • 1 cup (240 ml) heavy cream
  • 2 to 3 tablespoons dill, chopped

Pre-heat the oven to 475ºF / 240ºC.

Melt the butter in an oven-proof skillet over moderate heat. Toss in the shallots and cook for 2 to 3 minutes, until softened. Season the salmon filets with salt and pepper then place on top of the shallots and pour in the hard cider. Bring the cider to a simmer, then place the skillet in the oven and cook for 8 to 10 minutes, until the flesh is cooked through.

Remove the skillet from the oven. Carefully take out the salmon filets and place on a plate, then cover with foil to keep warm.

Place the skillet on the stove over moderate heat. Whisk in the cream and dill and cook at a gentle simmer until reduced and thickened, about 10 minutes. Season to taste.

To serve, place the salmon filets on top of the sauce in the skillet or serve on individual plates.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Renee says:

    This was quick and really tasty, and I loved that it used so few ingredients. Away for a weekend at the cabin (hytte), I didn’t want to have to buy and carry a lot back through the snow. All I have leftover is some cream, which I can add to our eggs in the morning (there was some cider remaining but I drank that while making the dinner, an additional bonus 😊) Will definitely make this again as both my son and husband commented how yummy it was. My husband said he particularly liked the sauce.

You might also like...