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Try Swedish Thursdays: Grilled Swedish Salmon with Lemon-Mustard Potatoes

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Put together bold flavors, including an herbed yogurt made with Västerbottensost cheese, to create a simply Swedish summer meal.


  • 150 g (5.3 ounces) grated Västerbottensost cheese
  • 600 g (21 ounces) salmon fillet
  • 3 Tablespoons soy sauce
  • 2 Tablespoons granulated sugar
  • 500 g (17 ounces or a little over one pound) almond potatoes, can be substituted for fingerlings
  • 3 Tablespoons Dijon mustard
  • 1 squeezed lemon juice
  • 4 Tablespoons oil
  • 100 g (3.5 ounces) yoghurt
  • 1 handful of fresh chervil or other favorite herb
  • Salt and pepper to taste


  1. Slice potatoes into smaller pieces, halved or quartered, and boil about 12 minutes, or until tender, in salted water. Drain when finished.
  2. Drizzle the potatoes with oil, salt and pepper and allow to brown in the oven at 200 ° C (570F) for about 3 minutes.

Potato Dressing

  1. Mix the mustard, lemon and oil together. Stir in Västerbotten cheese and season with salt and pepper.


  1. Divide the salmon into four pieces and place them in a marinade of sugar and soy sauce, sprinkle with sea salt and broil in the hot frying pan for a nice color . Continue cooking in the oven at 200 ° C (570F) for about 4 minutes. Mix the potatoes with mustard dressing. Chop the fresh herbs and mix with yogurt. Serve with a pinch of grated Västerbotten cheese on top .
  • Category: Main
  • Cuisine: Swedish
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