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Pan-Fried Norwegian Salmon with Parmesan

Norwegian salmon can be prepared in many different ways. This salmon dish with ratatouille and parmesan cream is a rich combination that is nice if you want a tasteful meal.

Cooking time50-60 min
Difficulty levelMedium




  • Finely chop 1/3 of the shallots, and roughly chop the rest.
  • Sauté the finely chopped shallots, tomatoes and tomato purée in oil for approx. 2-3 minutes.
  • Turn down the heat and allow the sauce to simmer for at least 30 minutes, preferably longer.
  • Dice and stir in the vegetables. Add the onions towards the end of the cooking time.

Parmesan cream

  • Heat and reduce the cream by half.
  • Stir in the grated parmesan so that it melts into the cream.
  • Season with salt and pepper to taste.


  • Slice the salmon into equal pieces, lightly sprinkle with salt and fry in oil until golden, approx. 2 minutes on each side.

Divide the ratatouille between hot plates, and top with a piece of salmon fillet.

Garnish with tapenade, a small piece of parmesan cheese and serve with the parmesan cream.