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Flour Mix:

  • Dill, freshdried 5.0 ml
  • Flour, all-purpose 250.0 g
  • Robertsons Fish Spice 5.0 g
  • Salmon steak

Batter Salmon:

  • Salmon steak 300.0 g
  • Cream 50.0 ml
  • Butter 25.0 g
  • Lemon

Prepare peppers and onions and plating:

Grilled Paprika Norwegian Salmon with paprika cream on a bed of caramelized peppers and onion



  1. Flour Mix:

    • Mix flour, ½ teaspoon paprika,dill & Robertsonsfish spice together in a bowl, place one side.
    • Take 2 tblsp of paprika and rub the entire salmon so that it is completely covered with paprika.
  2. Batter Salmon:

    • Take the salmon and place it in the flour mix and cover it completely in the flour mix.
    • Cover a frying pan with a little olive oil and fry the flour covered salmon until al dente.
    • Now take out the salmon and put it on one side.
    • Take the butter and melt it with the left over sauce in the pan then add the cream, add some fresh coriander and a squeezed lemon then stir everything together.
    • Place the sauce aside, until you are ready to plate up.
  3. Prepare peppers and onions and plating:

    • Take the two red peppers and take out all the seeds and slice it in to long slices and also the onion sliced and not chopped. Fry the peppers and onion together and add the sugar, pinch of salt and pepper for flavor until it is nice and glossy.
    • Place it in the middle of the plate and put the salmon on top of the sweet peppers and topped it with the creamy paprika red sauce on top.
    • Garnish with some fresh sliced lemon and coriander.