Parmesan crusted salmon

Parmesan Crusted Salmon, Spiced Potatoes, Coconut Chutney and Lime Emulsion

I first made this dish years ago. As I always want to learn new things, I very rarely cook it though. Despite this recipe being my most re-pinned out of everything I have ever made. I’ve tweaked it over the years, but keep coming back to the way I first made it.

Parmesan crusted salmon

This dish is the sort of thing I want to put in my book. Slightly unusual, but super tasty and making the best of a few very accessible ingredients. The piece de resistance being the coriander and coconut chutney. It is quite addictive.


  • Salmon, 200g/portion
  • Grated Parmesan, 50g
  • Turmeric, 1/2 tsp
  • Curry Powder, 1 tsp
  • Boiled new potatoes, 500g
  • 2 Tsp Curry Powder
  • 1Tbsp Semolina
  • 200g Spinach
  • 20g Coriander Leaves
  • 150g Natural Yoghurt
  • 1 Green Chilli
  • 2 Cloves garlic
  • 50g Desiccated Coconut
  • Juice of 1 lime
  • Juice and zest of 2 limes
  • 25g Butter
  • 25g Sugar


  1. Make the chutney first by blending together the coriander, yoghurt, green chilli and garlic. Add the coconut, taste and season with salt, sugar and lime juice.
  2. Combine the turmeric, curry powder and parmesan. Skin the salmon and place the flat side into the parmesan to get a nice even layer. Place in a cold pan, turn the heat to medium. Cook for 4-5 minutes. Turn over and cook on the other side for 2. As the parmesan cools it will harden and create a crust.
  3. For the potatoes, mix the curry powder and semolina together. Cut the potatoes in half, and dip in the curry semolina mix. Pan fry to get a nice crust on them to, about 4-5 minutes.
  4. Wilt the spinach in a dry pan. Season with salt and pepper.
  5. Finally, make the sauce. Simply add the lime juice, zest, butter and sugar to the pan. Boil until thickened.


  1. Sue Townsin

    Mmmm. Do you cook the parmesan side of the salmon first?

  2. Looks stunning, sounds delicious.
    What type of curry powder do you use

    • Dave Crichton

      Any that you like. I just have a cheap supermarket brand medium curry powder. Does the job for me.



  3. The combo of flavours is definitely different, parmesan and coriander, but if you say it’s tasty, then I will definitely try it. Making a crust on the salmon with the parmesan sounds lovely and I may just give that a go on Saturday for a brunch I am hosting. Sadly our friends are more about simple flavours so I’ll have to try the chutney and curried potatoes another time, but it’s definitely something JT and I would love.

    • Dave Crichton

      The Parmesan flavour is totally lost Eva. You just get a little of the curry powder. It just provides a wonderful crust. It’ll go really well with the lime emulsion still though.

  4. Looks really interesting David, going to give it a go tonight now.

  5. Great recipe! The flavours fit very well together.
    Just one small problem – how do you manage to keep the parmesan layer on top of the salmon? What kind of pan do you use?
    I’ve tried using iron skilled (by using some spray olive oil) but almost all of got it stuck to the pan.

    • Dave Crichton

      Ah, interesting. If your pan isn’t particularly non stick. Cut out a piece of parchment paper slightly bigger than the fish. Put the paper on the surface of the pan followed by the Parmesan side of the fish.

      This should work. Let me know how you get on.


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