The Neutron Chef

Norwegian Salmon-Ella

Salmon + Cinderella = Salmon-Ella. Simple arithmetic. Anyway, I like salmon because I feel that it has a “meatier” texture as compared to other fish. It’s easy to cook, and if you’re lazy you can even eat it raw! Just kidding.


Salmon Fillet (Relatively thin for easy cooking)

Light Cream

Sliced Onions


Salt, Sugar, Pepper, Lemon Juice


1) Coat the salmon fillet with salt, sugar and pepper evenly on both sides of the fish. Leave the fish in the fridge for at least 30 mins (the longer the better)


1) Heat 2 tablespoons of butter in the pan on high heat for 1 minute, then switch to low heat. Place the fish into the pan and cover immediately. Leave for around 2 minutes.

2) Cook the other side for the same amount of time. The fish should be nicely browned. Once done, remove from heat. Set the fish on a plate.

3) Use a clean pan and melt 1 teaspoon of butter on low heat. Saute the onions until fragrant. Add the light cream and some lemon juice. Remove from heat and pour the sauce on the fish.

*The fish should be tasty enough because of the salt-covering. The cream sauce should be used to balance the taste of the salmon, so be sure to try the fish before determining how tasty the sauce has to be.


1) I forgot to try this out: Lemon Butter Cream Sauce. The one I tasted at Fish&Co. was simply delish. I have yet to try it and so I cannot provide exact proportions, so it’s up for you to try out on your own 😀

This entry was published on February 11, 2012 at 11:24 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Norwegian Salmon-Ella

  1. icyidiosyncrasy on said:

    Any reason you used sliced onions? Personally seems like the appearance of the dish can be improved if you use diced unions

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