Semolina Crusted Salmon with Yogurt and Dill

This dish is a BFK staff favourite! The presentation is beautiful, and we love the contrast of the crispy crust on the salmon with the cool creamy yogurt. Dill and salmon are a match made in heaven, while the addition of Indian flavours add a twist that elevates the dish to a new level.

Yield: Serves 4

Semolina Crusted Salmon with Yogurt and Dill


  • 1/3 cup coarse semolina or cornmeal
  • 1 tsp dried thyme, crumbled
  • 1 tsp curry powder
  • 1 tsp kosher salt
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp ground ginger
  • 4 skin-on salmon fillets, about 120g each
  • 1/4 cup canola oil
  • 1/2 cup plain yogurt
  • Zest of 1 lemon
  • Kosher salt to taste*
  • 1 tbsp extra-virgin olive oil
  • 4 sprigs fresh dill, picked off stem


  1. Mix together semolina, thyme, curry powder, salt, turmeric, coriander, and ginger in a small bowl.
  2. Place salmon on a plate or tray. Sprinkle with semolina mixture, pressing to coat as much as possible.
  3. Heat oil in a large skillet over medium heat. When oil is hot, carefully add the salmon and cook until golden and crispy, about 4 minutes per side. Transfer to a paper towel-lined plate to absorb any excess oil.
  4. Spread yogurt onto a serving platter; sprinkle with lemon zest and salt to taste, then drizzle with olive oil. Place salmon on top and garnish with dill.
Nutritional analysis per serving:


318 calories, 17.1 g fat, 27.6 g protein, 13 g carbohydrates, 1.2 g fibre, 585 mg sodium

*Ingredient not included in nutritional analysis

Tip: Feel free to use skinless salmon if you prefer, but you may need to decrease the cooking time slightly to prevent it from drying out.