Some dinners look fancy but take almost no effort at all. This is one of them. When you have a bag of dukkah in the freezer, dinner gets wonderfully simple — a no-thinking-required kind of meal. A spoonful of this toasty nut-and-seed blend gives salmon the most irresistible golden crust: nutty, crunchy, and full of warm spice.
Spread a little harissa-mayo over the salmon, press on the dukkah, and let the pan do the rest. The bottom crisps, the top stays tender, and you end up with a weeknight dinner that feels restaurant-worthy with hardly any work at all.
This recipe is Part 3 of my Dukkah series, where I’m exploring all the delicious ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed the base recipe, start with How to Make Dukkah. You’ll want a batch in your freezer at all times.
Watch me make it. If you’re a big fan of ASMR videos, this one will make you happy!
Keys to Success in making Dukkah Crusted Salmon
- A blazing-hot pan. Cast iron is ideal here, but non-stick will also work. Heat it until it’s blazing hot before adding oil — that’s how you get the crunchy, caramelized crust without overcooking the fish.
- Don’t skip the harissa mayo. It’s the “glue” that makes the dukkah cling to the salmon and also adds a gentle heat and richness. The crust won’t stick the same way without it.
- Use room temperature dukkah. If your dukkah has been in the freezer, let it warm up for 2–3 minutes on the counter so it doesn’t steam and soften in the pan. Freshly toasted flavours also bloom beautifully in the heat.
- Finish in the oven. Stovetop heat gives you the crust, oven heat cooks the salmon gently to the perfect doneness. The two-step method makes all the difference.
Serving Suggestions
Serve with simply dressed greens (I love lightly oiled arugula), steamed rice, or roasted asparagus. A squeeze of lemon over the top brightens everything and cuts through the richness of the crust.
Dukkah Crusted Salmon
Ingredients
- 600 grams Atlantic salmon, 4 fillets (about 150 grams each)
- 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton’s Kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons mayonnaise, (regular or light; avoid fat-free)
- 1 Tablespoon tablespoon harissa paste, (I love NY Shuk Signature Harissa Paste)
- 1/2 cup Dukkah
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 350°F. Pat the salmon dry and season with salt and pepper. In a small bowl, mix together the mayonnaise and harissa paste. Brush the top of each fillet with a thin layer of the harissa-mayo. Sprinkle 2 tablespoons of dukkah over each fillet, pressing gently so it adheres.
- Sear the salmon. Heat a 12-inch cast iron or non-stick skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, place the salmon fillets dukkah-side down into the skillet. Reduce heat to medium. Sear for about 2 minutes, until the crust is golden brown.
- Finish in the oven. Flip the fillets, transfer the skillet to the oven, and bake for 10–12 minutes, or until the salmon reaches an internal temperature of 130°F for rare or 140° F for medium.
- Serve. Remove from oven and serve immediately
Notes
Nutrition
More Ways to Use Dukkah
Continue the series here:
Part 4: Pita with Olive Oil and Dukkah – recipe coming soon.
—
