Sponsored by Frøya Salmon

Grilled Summer Salmon - Simple and perfect!

Summery and traditional is sometimes perfect!


  • 500 gram Frøya Midloin
  • 16 pcs small potatoes
  • 1 bunt dill
  • 2 tbsp butter
  • 2 tsp olive oil
  • 4 tbsp sour cream
  • 1 pcs pickled cucumbers (see recipe below)
  • 1 pcs lemon
  • salt and pepper

Pickled cucumbers

  • 2 tbsp sugar
  • 4 tbsp vinegar
  • 4 tbsp water
  • 1 pcs cucumber
  • salt and pepper

The combination of delicious grilled salmon, pickled cucumbers and delicious baby potatoes with dill is so good. When you top it all off with some fresh sour cream, this is a lovely summer meal. When it's also easy to make and takes a short time, you just have to try it.

Froya sommerlaks

Step 1

Froya sommerlaks 2

Step 2

Froya sommerlaks 3

Step 3

Step 4

Grill the salmon over direct heat for a short time and watch for core temperature. I prefer the core temperature to be just under 50 degrees. Frøya midloin is of sushi quality and can be eaten completely raw, so you don't need to worry here. It is better that it is slightly under-grilled than over-grilled.

Step 5

Put everything on a plate and finish with a couple of good tablespoons of sour cream. Grilled summer salmon is now ready to be enjoyed. Good luck.