Dukkah-Crusted Salmon

Name: Dukkah-Crusted Salmon
Yield: 4 servings
Ingredients: 4 (6-ounce) salmon fillets (preferably wild), pin bones removed; 1 tablespoon walnut oil; 2 tablespoons dukkah; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Salmon Middle Eastern Seafood Dinner Party Healthy Low Fat Fish Superfoods Dinner Weeknight Dinner Pescatarian Main Dish Easy

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4 servings Easy

Total: 15 mins Active: Under 5 mins

10 Ratings

Ingredients (5)

4 (6-ounce) salmon fillets (preferably wild), pin bones removed
1 tablespoon walnut oil
2 tablespoons dukkah
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Nutritional Information

Calories384
Fat26.23g
Saturated fat5.5g
Trans fat
Carbs0.09g
Fiber0.04g
Sugar0.0g
Protein34.75g
Cholesterol93.55mg
Sodium403.8mg
Nutritional Analysis per serving (4 servings) Powered by

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Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking.

What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae.

This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.

For more easy salmon recipes, we also recommend our maple mustard salmon.

by Kate Ramos

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

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Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1Heat the oven to 425°F and arrange a rack in the middle.
2Rinse salmon, pat dry with paper towels, and place on a baking sheet. Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
3Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes. Remove from the oven and serve immediately.

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