Bagt Lax
"Baked Salmon"
From the treasured pages of Skandinavisk-amerikansk kogebog
Unknown Author
Bagt Lax
"Den vaskes og tørres vel og indgnides med Peber og Salt. Det giver en pikant Smag hertil at føie en nbetydelig Smule Cajennepeber. Fisken lægges paa en Rist der lægges over Bagepanden og sættes i en varm Ovn; en god Del Smør lægges over; senerehen dryppes den med sin egen Saft. Skulde den brunes for hurtigt kan man lægge et Ark hvidt Papir over indtil den er færdig. Naar den er bagt, lægges den paa et varmt Fad og Laaget sættes paa; en lille Skefuld Hvedemel vædes først i koldt Vand og udrøres dernæst i lidt varmt Vand, og hermed jævnes Saucen; desuden tilføies en stor Skefuld lys Tomato-Sauce og Saften af en Citron. Saucen anrettes i en Sauceskaal. Et Glas Sherry er en fortrinlig Tilsætning til denne Sauce. Fisken garneres med Persille, de hvide Toppe af Selleri og derimellem nogle Stykker af fast Ribsgele."
English Translation
"It is washed and dried well and rubbed with pepper and salt. For a piquant flavor, add a small amount of Cayenne pepper. The fish is placed on a rack over a baking tray and put into a hot oven; a generous amount of butter is placed on top; later it is basted with its own juices. If it browns too quickly, you can place a sheet of white paper over it until it is done. When it is baked, it is placed on a warm dish and covered with a lid; a small spoonful of flour is first moistened in cold water and then stirred into a little hot water, and with this, the sauce is thickened; additionally, a large spoonful of light tomato sauce and the juice of a lemon are added. The sauce is served in a sauce boat. A glass of sherry is an excellent addition to this sauce. The fish is garnished with parsley, the white tops of celery, and in between, some pieces of firm redcurrant jelly."
Note on the Original Text
Written in late 19th-century Danish, the recipe reflects the concise, almost shorthand style common in European cookbooks of the era. Quantities are vague ('en nbetydelig Smule', a 'small amount'), as much was left to the cook’s judgment and experience rather than precise measurement. Spelling quirks such as 'Cajennepeber' (cayenne pepper), 'Bagepanden' (baking pan), and the archaic 'Saucen' for sauce reflect the orthography and culinary vocabulary of the period. Instructions are sequential with implied knowledge, expecting the cook to adjust cooking times and experience to guide detail—testifying to a more intuitive, hands-on kitchen world.
Title
Skandinavisk-amerikansk kogebog (1884)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1884
Publisher
"Den Norskdanske boghandels" forlag
Background
A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.
Kindly made available by
Internet Archive
This recipe for 'Bagt Lax.'—Baked Salmon—comes from an 1884 Danish-language cookbook published in Chicago, reflecting the culinary traditions of Danish and Norwegian immigrants in the late 19th century American Midwest. At that time, recipes often made use of simple, accessible ingredients and highlighted classical European sauce techniques while incorporating a few 'modern' touches, like tomato sauce and sherry, which were considered cosmopolitan additions. The dish itself is a testament to the adaptability and refinement of Scandinavian home cooks abroad, blending familiar methods with new world flavors.
In the late 1800s, this salmon dish would be assembled using a wood- or coal-fired oven. The fish was placed on a sturdy wire rack ('Rist') positioned over a baking tin to catch the drippings—the 19th-century version of our roasting trays. Basting required a large spoon for drizzling the hot fat and juices. Whisks or wooden spoons were called on to blend the sauce, and a warmed serving platter, as well as sauce boats or bowls, completed the table setting. Presentation was important, so kitchen shears or a sharp knife were used to cut garnishes attractively.
Prep Time
10 mins
Cook Time
25 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 1/3 lbs fresh salmon, whole or fillet
- Coarse sea salt, to taste
- Black pepper, freshly ground, to taste
- Pinch of cayenne pepper (or substitute with chili powder)
- 1/4 cup (2 oz) unsalted butter
- 1 tablespoon (1/3 oz) plain wheat flour
- Light tomato sauce, 1 heaping tablespoon (3/4 oz)
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup dry sherry (optional)
- Fresh parsley, for garnish
- Celery hearts (white tops), for garnish
- Firm red currant jelly, sliced, for garnish
Instructions
- Start by carefully washing and thoroughly drying a side of fresh salmon (approximately 3 1/3 lbs).
- Rub the entire fish generously with freshly ground black pepper and coarse sea salt, then sprinkle with a pinch of cayenne pepper for an extra kick.
- Place the salmon on a wire rack set over a baking tray.
- Preheat your oven to 400°F (fan).
- Dot the top of the salmon with about 1/4 cup (2 oz) unsalted butter.
- Roast in the hot oven, basting the fish occasionally with its own juices.
- If the salmon browns too quickly, lay a sheet of plain white parchment paper over the fish until it is fully cooked through but still moist (20–25 minutes, depending on thickness).
- Move the cooked salmon to a warmed platter and cover loosely to keep warm.
- For the sauce, whisk 1 tablespoon (about 1/3 oz) of plain wheat flour with a little cold water, then blend this mixture into some of the hot fish juices.
- Add 1 heaping tablespoon (about 3/4 oz) of light tomato sauce and the juice of one fresh lemon.
- If desired, stir in a small glass (about 1/4 cup) of good sherry for an elegant finish.
- Serve the sauce in a separate sauce boat, garnishing the fish platter with fresh parsley, celery hearts, and a few slices of firm red currant jelly.
Estimated Calories
430 per serving
Cooking Estimates
It takes about 10 minutes to prepare the salmon and sauce ingredients, and about 25 minutes to roast the fish. This recipe serves 6, with each serving containing around 430 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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