Truly the most delicious and creamy sauce to pour over salmon or any fish!

What is Sandefjordsmør?

Sandefjordsmør is a classic Norwegian butter sauce that is delicious over seafood. Although the history of this tasty sauce is not super well-documented, some believe that it was created by Otto Fredrik Borchgrevink (a hotel manager at the Park Hotel in Sandefjord, Norway) back in 1959. Borchgrevink studied in France during World War II and learned the classics – one of which being beurre blanc. Typically you have shallots and white wine in a beurre blanc, but he improvised and created his own Nordic classic sauce using (sometimes) cream, butter, lemon, and herbs.

Growing up in a Norwegian household in Canada, my family would make a lot of Norwegian dishes. Most of these dishes would be around the holiday season (komle, lutefisk, lefse, Kransekake – the list goes on!)

Lately I’ve been wanting to dig more into my Norwegian heritage and learn more recipes – not just the wintery holiday foods that I grew up eating – but really learning more of the everyday recipes you find in Norway.

Seafood is clearly a large part of the traditional cuisine you’ll find in Norway, as well as potatoes and different pickled foods. This dish we’re making today touches all of those – we have a simply seared salmon, with a side of potatoes, and then a simple pickled cucumber salad (also known as Agurksalat).

How to make Salmon with Norwegian Butter Sauce:

This salmon dish with a Norwegian Butter Sauce is very simple to make. Let’s break down how to make the recipe step-by-step, and I’ve also included a video tutorial here as well:

Equipment Used:

• Knives
• Walnut Cutting Board
• Nonstick Pan 
• Spatula
• Wooden Spoon
• Ceramic Baking Sheet
• Duralex Glass Bowls
• Saucepan

Step One:

I like getting all my mise en place ready to go beforehand, that way it’s just tossing all the ingredients in the pan as we go. 

Take the salmon out of the fridge about 20 minutes prior to cooking. This will ensure the salmon comes to room temperature and help for a more even cook of the fish. Pat dry the salmon and season with just some sea salt on both sides. The Norwegian butter sauce is the star of the show so we don’t want to overcomplicate things by overseasoning the salmon. Keep it simple!

Step Two:

In a pan over medium heat, add a touch of oil and sear the salmon skin-side down first. If you’re using salmon without skin, place the presentation side (the side that was the skin side) down first. Keep the salmon searing in the pan and watch the fish cook from the side. You should see the salmon turn more light pink and opaque! After a few minutes you can flip with a spatula and cook for another 2-3 minutes (depending on the thickness of the filet) until your desired level of doneness. 

Recommended internal temperature is 145 degrees. Remember that cooking times may vary based on the thickness of your salmon fillet, so it’s crucial to monitor the cooking process closely. With practice, you’ll develop a feel for the perfect doneness of your pan-seared salmon.

Step Three:

Set the salmon to the side (feel free to cover loosely to keep warm) while we work on our sauce. Cut up a cold stick of butter into cubes and place them in a bowl over top of another bowl filled with ice.

Step Four:

In a pot over medium heat, add the heavy cream and continue to stir for about 5-7 minutes as the cream reduces slightly. Reduce the heat to low and wait for the reduced cream to stop bubbling.

Step Five:

Add in the juice from half a lemon, continue to stir, and then slowly add the cold butter cubes into the pot while constantly whisking. Once all the butter has been incorporated you can add in some white pepper, salt, and chopped italian parsley. The sauce will continue to thicken as it cools. If you need to heat it back up you can do so over low heat while stirring frequently.

Step Six:

Time to plate! Serve with some creamy mashed potatoes and a simple pickled cucumber salad with fresh dill. Pour the creamy Norwegian butter sauce all over the salmon and enjoy!

If you like this recipe you may also like:

Mediterranean Salmon One Pan

Perfect Salmon Salad

Champagne Chicken

Tips & Tricks for Salmon with Norwegian Butter Sauce:

• • Keep the butter cold: I find that filling a large bowl with ice and keeping the butter cubes in a separate bowl over top of the ice keeps the butter nice and cold. Keeping the butter cold is an extra step but it helps to achieve the creamy and smooth texture we want in the sauce. When the butter is cold, it allows for gradual melting and emulsification into the sauce, which prevents the sauce from separating. If we added butter that wasn’t super cold, the sauce could become too thin or fail to emulsify properly.
  • Add the butter slowly: This Norwegian butter sauce is an emulsified sauce. The slow addition of the cold butter will gradually thicken the sauce and create a smooth and glossy finish. If we add the cold butter too fast we risk the sauce becoming too thin or not emulsifying properly as well.
  • Don’t boil over: After you reduce the cream, make sure to turn the heat to low and wait for the bubbling to stop before adding the lemon and butter! If the cream is boiling you could easily break the sauce here.

Traditional Norwegian Cuisine:

Here’s an overview of the types of food and traditional cuisine you can find in Norway today:

• Fish and Seafood: Norway is renowned for its high-quality seafood, including salmon, cod, haddock, and trout. Smoked salmon, gravlax (cured salmon), and rakfisk (fermented fish) are popular choices. Traditional dishes like lutefisk (dried fish treated with lye) and klippfisk (dried and salted cod) are also enjoyed.
• Lamb and Game: Lamb is a common meat in Norwegian cuisine, often served in various preparations. Game meats like reindeer, elk, and venison are also popular, especially in northern regions. Raspeballer, a type of potato dumpling, is a traditional dish often served with meat.
• Potatoes: Potatoes are a staple in Norwegian meals and are used in various forms, such as boiled, mashed, or as a side dish. Raspeballer and potetballer are traditional potato dumplings made from grated or mashed potatoes.

Beer Pairing:

I paired this dish with Airmail from Texas Leaguer Brewing Company. It’s an American Blonde Ale and is super crisp, smooth and easy to drink. There’s a slight malty sweetness to it that paired well with the savoury and creamy salmon.