Tag Archives: Weeknight Dinner

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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Maple Aleppo Glazed Salmon & Crispy Sheet Pan Rice

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I’ve watched enough episodes of Beat Bobby Flay to know one thing: if he adds crispy rice to a dish, he wins. Every. Time. There’s just something irresistible about those golden, crunchy bits that steal the spotlight. I’ve always been firmly on Team Potato, but crispy rice has always held a certain magic. The only problem? Making it on the stovetop means babysitting it—carefully adjusting the heat, listening for the sizzle, hoping you don’t burn it.

Enter this Maple Aleppo Glazed Salmon with Crispy Sheet Pan Rice. The oven does the work, and the result is pure sheet pan sorcery. Sweet and spicy maple Aleppo glazed salmon, cooked until tender and flaky, nestled into a bed of crispy, golden rice. No stirring. No stress.

Why You’ll Love This Recipe

Weeknight-friendly, but elegant enough for guests

Sweet-spicy glaze with mellow heat from Aleppo pepper

Golden crispy rice, no stovetop required

One pan = easy cleanup

Keys to Crispy Rice Success

  • Use medium or short grain rice. Sushi rice or Calrose work beautifully. Long grain tends to separate and dry out too much.
    Start with cold, cooked rice. Fresh rice is too wet and will steam instead of crisp. Leftover rice from the fridge is ideal.
  • Balance the flavours in the rice. A little soy sauce adds salt, lime juice brings brightness, and green onions add a fresh bite. Seasoned rice = crave-worthy rice.
  • Heat your sheet pan in the oven until it’s smoking hot. This jumpstarts the crisping process as soon as the rice hits the pan.
  • Crisp the rice before adding salmon. The rice needs about 15–20 minutes to get golden and crunchy. Add the salmon after that for perfect timing.
  • Don’t let the glaze hit the pan. Maple syrup burns easily, so spoon the glaze directly onto the salmon, not the rice or pan.

Sticky Maple. Slow Heat. Crispy Rice.

This isn’t just salmon—it’s sheet pan sorcery. The kind of dinner that feels like a spell: no stovetop, no stress, just golden crackle and sweet heat. The kind of dinner that lingers—quietly impressive and deeply satisfying.

Grab the full printable recipe below.

Maple Aleppo Glazed Salmon and Crispy Sheet Pan Rice

Sticky maple, slow heat, and golden, crispy rice—this sweet and spicy sheet pan salmon is simple to make, yet quietly spectacular.
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Servings 4
Calories 541 kcal

Equipment

  • 1 9×13 inch sheet pan

Ingredients
  

For the Crispy Rice

  • 1 Tablespoon avocado or vegetable oil, for pan
  • 3 cups cold, cooked short grain rice, like sushi rice
  • 1 Tablespoon avocado or vegetable oil, for rice
  • 2 Tablespoons soy sauce
  • 2 Tablespoons fresh lime juice
  • 3 green onions

For the Salmon

  • 780 grams skin on salmon fillet, cut into 4 portions
  • 2 Tablespoons soy sauce
  • 4 Tablespoons maple syrup
  • 1 teaspoon Aleppo pepper

For Garnish

  • 2 wedges fresh lime
  • 2 Tablespoons cilantro, chopped
  • reserved sliced dark green onion tops
  • 1 Tablespoon toasted sesame seeds

Instructions
 

For Crispy Rice

  • Pour 1 Tablespoon of avocado oil onto a 9×13 rimmed sheet pan and place on lower rack of your oven. Preheat oven to 425°F.
  • Thinly slice green onions, separating the dark green tops for garnish.
  • In a large bowl, combine the cooked rice, white and light green onion parts, 1 tablespoon avocado oil, soy sauce, and lime juice. Wet hands with cold water and mix until well combined.
  • Once oven is preheated, remove sheet pan and spread rice mixture into an even layer. Return pan to oven and bake for 15–20 minutes, until rice begins to crisp and turn golden around the edges.

For the Salmon

  • In a small skillet, combine soy sauce, maple syrup, and Aleppo pepper. Cook over medium heat for 2–3 minutes, until mixture thickens slightly. Remove from heat.
  • After rice has baked for 15–20 minutes, remove sheet pan from oven. Place salmon fillets, skin-side down, on top of the rice. Spoon glaze over the salmon.
  • Return sheet pan to oven and bake for another 10–12 minutes, until salmon is cooked through.
  • Garnish with lime wedges, chopped cilantro, reserved sliced green onion tops and toasted sesame seeds.

Notes

It is important to start with cold, cooked rice for this recipe as it has had time to dry out and will resist clumping .It will crisp up perfectly  on the hot sheet pan.
Sushi, or any short grain rice, works best for this recipe as long grain rice can dry out more quickly than it’s short grained sister. For 3 cups cooked leftover cold rice, you will need to start with 1.5 cups of dry rice. 

Nutrition

Calories: 541kcalCarbohydrates: 42gProtein: 43gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 107mgSodium: 601mgPotassium: 1084mgFiber: 1gSugar: 6gVitamin A: 330IUVitamin C: 2mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!

More Easy Weeknight Dinners to Love

I’d love to hear from you if you try this!