Dukkah Salmon Recipe

Salmon: A rich, fatty fish that pairs well with bold flavors.

Dukkah: A Middle Eastern spice blend made from nuts, seeds, and spices, adding a crunchy texture and aromatic flavor.

Olive oil: Used to brush the salmon, helping the dukkah adhere and adding a subtle richness.

When coating the salmon fillets with dukkah, make sure to press firmly so the spice mixture adheres well. This ensures a flavorful crust that won't fall off during baking. Additionally, for an extra layer of flavor, you can marinate the salmon in a bit of lemon juice and garlic before applying the olive oil and dukkah.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a good alternative for salmon.

• salmon - Substitute with arctic char: Arctic char has a rich, fatty texture similar to salmon, providing a comparable taste experience.

• dukkah - Substitute with za'atar: Za'atar is a Middle Eastern spice blend that can provide a similar nutty and herby flavor to dukkah.

• dukkah - Substitute with panko breadcrumbs mixed with sesame seeds and spices: This combination can mimic the crunchy texture and nutty flavor of dukkah.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a good substitute for olive oil.

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. The dukkah coating will retain its crunchiness for a couple of days.
• For longer storage, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the bag with the date and contents. Frozen dukkah salmon can be stored for up to 2 months.
• To reheat, thaw the salmon in the refrigerator overnight. Preheat your oven to 350°F (175°C) and bake for 10-12 minutes, or until heated through.
• Alternatively, you can reheat the salmon in a skillet over medium heat. Add a splash of olive oil to the pan and cook for 3-4 minutes on each side, until warmed through.
• Avoid microwaving the salmon as it can make the dukkah coating soggy and the fish rubbery.
• Serve the reheated dukkah salmon with fresh vegetables or a light salad to complement the flavors.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover dukkah salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15 minutes or until the salmon is warmed through.
  5. Serve with a squeeze of lemon juice for added freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover dukkah salmon in the skillet.
  4. Cover the skillet with a lid to retain moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the leftover dukkah salmon on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to keep it moist.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover dukkah salmon in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the salmon is heated through.
  4. Serve immediately with a side of steamed vegetables or rice.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the leftover dukkah salmon in the air fryer basket.
  3. Heat for about 4-5 minutes, checking halfway through to ensure it doesn't dry out.
  4. Serve with a fresh salad or roasted vegetables.

• Oven: Used to bake the salmon fillets at the required temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface to place the salmon fillets for baking.

• Parchment paper: Prevents the salmon from sticking to the baking sheet and makes for easy cleanup.

• Brush: Used to apply olive oil evenly on the salmon fillets.

• Measuring cup: Measures the exact amount of dukkah needed for the recipe.

• Measuring spoons: Measures the olive oil accurately.

• Tongs: Helps in handling the salmon fillets without breaking them.

• Spatula: Assists in lifting the salmon fillets off the baking sheet once they are cooked.

• Serving platter: Used to present the cooked salmon fillets attractively.

• Knife: Useful for any additional preparation, such as trimming the salmon fillets if needed.

Use store-bought dukkah: Opt for store-bought dukkah to save time on preparation.

Preheat the oven first: Start by preheating your oven to 400°F (200°C) to ensure it's ready when you are.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Brush and coat efficiently: Brush all salmon fillets with olive oil and coat them with dukkah in one go to streamline the process.

Set a timer: Use a timer to keep track of the 12-15 minutes baking time, ensuring perfectly cooked salmon.