Teno Salmon

Teno salmon takes its name from the Teno River in Finnish Lapland, one of the world’s great Atlantic salmon rivers. The cooking method is stripped down to its essentials: water, butter, salt, and the fish. Nothing else.

Cross-cut the salmon into thick steaks and bind them into rounds with toothpicks so they hold together during cooking. They go into a shallow layer of simmering water that slowly evaporates as the fish poaches. By the time the water is gone, the salmon is gently cooked through. Then butter goes into the dry pan and the cutlets get a light fry on both sides for golden edges and rich flavor.

This two-stage approach gives you the best of both worlds: the moist, tender interior of poached fish with the buttery, slightly caramelized surface of pan-fried. Serve with boiled or mashed potatoes and a squeeze of lemon.

Chef Tips

• Start with about ¼ inch of water in the pan. Too much and the salmon boils; too little and it dries out before cooking through.
• Turn the cutlets once while the water is still in the pan. Handle them gently since they’re delicate at this stage.
• Add the butter only after the water has fully evaporated. Water and butter together will cause splattering.
• Salt after cooking, not before. Salting raw salmon draws out moisture.

Variations

• Add a sprig of fresh dill to the poaching water for a classic Scandinavian herb note.
• Finish with brown butter instead of regular butter for a nuttier flavor.
• Serve with a cucumber-dill salad on the side for a light Nordic meal.