Tag Archives: one-pan

Dukkah Crusted Salmon

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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.

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Dukkah Crusted Salmon

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Servings 4 servings
Calories 347 kcal

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

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Nutrition

Calories: 347kcalCarbohydrates: 4gProtein: 31gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 84mgSodium: 823mgPotassium: 815mgFiber: 0.1gSugar: 1gVitamin A: 104IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!

More Ways to Use Dukkah

Continue the series here: 

Part 1: How to Make Dukkah

Part 2: Dukkah Fried Eggs

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon.

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Dukkah Fried Eggs

Dukkah Fried Eggs

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Fried eggs cooked on a bed of buttery dukkah — nutty, crunchy, and just a little spicy. Breakfast doesn’t get simpler or more satisfying.

Some mornings call for a breakfast that feels just a little special. Enter Dukkah fried Eggs. Nothing fancy—just eggs, butter, and a generous sprinkle of dukkah. As the butter melts, the seeds start to sizzle, releasing that toasty, nutty aroma that makes the whole kitchen smell alive. Crack in a couple of eggs, cover the pan, and a minute later you’ve got crisp edges, golden yolks, and a layer of warm spice underneath. It’s the kind of simple magic that makes you fall in love with breakfast again.

This recipe is Part 2 of my Dukkah series where I’m showcasing different ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed Part 1, check it out. How to Make Dukkah— the base recipe that transforms everything from eggs to salmon to warm pita.

Watch the magic. ASMR lovers, this one’s for you: butter hitting the pan, dukkah sizzling, yolks wobbling like liquid gold. It’s breakfast at its most satisfying. 

Dukkah Fried Eggs

Dukkah Fried Eggs

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Servings 1 serving

Equipment

  • 1 8 or 10 inch cast iron or non stick slillet with lid

Ingredients
  

  • 2 teaspoons unsalted butter
  • 2 Tablespoons dukkah
  • 2 large eggs
  • 1 slice sourdough toast

Instructions
 

  • Melt the butter: Place an 8- or 10-inch skillet over medium heat. Add the butter and let it melt.
  • Toast the dukkah: Spoon the dukkah into the melted butter and spread it evenly across the pan. Let it sizzle for about 20–30 seconds to lightly toast the spices.
  • Add the eggs: Crack the eggs directly over the dukkah. Season with a pinch of salt and pepper.
  • Cover and cook: Turn the heat down to low, cover the skillet, and cook for 1–2 minutes, until the whites are just set but the yolks are still jammy.
  • Serve: Slide the eggs onto a plate and serve immediately with sourdough toast for dipping.

Notes

  • Lightly toasting the dukkah in butter intensifies its nutty aroma.
  • Cooking the eggs over low heat with a lid creates steam which helps the whites set gently while keeping the yolks perfectly runny. 
Tried this recipe?Let us know how it was!

Keys to Success when making Dukkah Fried Eggs

  • Toast the Dukkah Gently: When the butter foams, add the dukkah and let it sizzle for 20–30 seconds before cracking in the eggs. This wakes up the spices and deepens the nutty flavour.
  • Cover the Pan: A lid traps steam, helping the whites set while keeping the yolks perfectly jammy. You’ll know it’s ready when the whites are opaque and the yolks still shimmer.
  • Use Butter: Oil works in a pinch, but butter gives the dukkah a rich base to bloom in — and that browned, nutty aroma makes the whole dish sing.
  • Serve It Simply: Slide the eggs onto a piece of toasted sourdough and break the yolks so they run into the dukkah and butter. Each bite is crunchy, creamy, and just a little spicy. It’s the kind of breakfast that feels indulgent but takes less than five minutes to make. 

If you’re loving these flavours, explore the rest of the series: 

Part 1: How to Make Dukkah

Part 3: Dukkah-Crusted Salmon

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon

Dukkah might have Egyptian roots, but it feels right at home on a North American breakfast plate. Once you try eggs this way, it’s hard to go back — the buttery crunch and warm spice turn an everyday breakfast into something quietly extraordinary.

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