Seafood, sustainability, and sushi: inside The Salmon

By Signe Hansen | Photos: The Salmon

In the heart of Oslo’s financial district, The Salmon is not just a restaurant – it is a celebration of Norwegian seafood and a window into one of the country’s most important industries. Here, the journey from ocean to mouth is more than a phrase – it is the foundation of the experience.

While the salmon has its own in-house knowledge centre offering fascinating insight into salmon farming, the restaurant is a destination in itself. Serving world-class dishes crafted from exclusively Norwegian seafood, it invites guests to taste the legacy of over 50 years of aquaculture along Norway’s pristine western coast.

Seafood, sustainability, and sushi: inside The Salmon

Head chef Harry Kristoffer Hermosa.

The menu features both traditional and modern preparations: gravlax and cold-smoked salmon made using time-honoured methods in the restaurant’s own smoker, as well as fresh sushi and warm plates from the kitchen.

The fish used is always of the highest quality and delivered fresh daily. “We get our smoked salmon from our own smokery Fredriks Røkeri,” says general manager Camilla Bredesen. “Only the best salmon is used.” Alongside salmon, the kitchen serves oysters, scallops, halibut and more – sourced from Norwegian waters and prepared by head chef Harry Kristoffer Hermosa – “he’s fantastic,” Bredesen adds.

Seafood, sustainability, and sushi: inside The Salmon

But what truly sets The Salmon apart for the curious visitor is the insight it gives – and the role it plays – in the bigger picture. Having farmed salmon for over 50 years, Norway is the world’s leading producer of Atlantic salmon, responsible for over half of the global production. As pressure grows on land-based food systems, seafood – particularly farmed salmon – is seen as a key part of a sustainable future.

“Only 2–5 per cent of the food we eat comes from the ocean, even though it covers 70 per cent of the Earth,” Bredesen explains. “But food from the ocean is important for a sustainable future with a growing population – it uses little land, freshwater, or energy, and relies on renewable resources.”

The knowledge centre.

The restaurant’s knowledge centre offers visitors a chance to explore these themes further through interactive exhibits, historical insights, and live streaming from a salmon farm on the Helgeland coast. “We are very much about showing the full picture – from the sea to your plate,” says Bredesen. “You can see where the salmon comes from and how it’s produced – and then enjoy it.”

The Salmon is open every day of the year from 11.30am to 10pm (except for a short break over Christmas). It is advisable to book a table in advance, especially during busy periods.

Seafood, sustainability, and sushi: inside The Salmon