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Dukkah Crusted Salmon Fillet

By January 29, 2022Fish & Seafood, Recipes
Dukkah Crusted Salmon Fillet

Serves 4

Prep time | 15 minutes
Cooking time | 10 minutes

The home-made dukkah on the salmon is so easy to make. It keeps for a few weeks in an airtight container, and is also great as a starter with some good bread and olive oil. The spice and nuttiness of the dukkah goes beautifully with salmon but also works with chicken breast or lamb cutlets.


• 1/3 cup roasted unsalted almonds
• 1/3 cup sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 12 white peppercorns
• ¼ teaspoon ground hot chillies (optional)
• ½ teaspoon sea salt flakes
• 4 x 180g boneless salmon fillets, skin on
• 1 tablespoon olive oil


1. Place almonds in the bowl of a food processor and process until mostly about the size of sesame seeds. There will be some bigger pieces and some powder, this is ok. Heat a large non-stick frypan or chef’s pan over medium-high heat and dry-roast the almonds until golden and aromatic. Remove to a bowl. Place the sesame seeds in the hot pan and toast until golden, then remove to the bowl.

2. Place the coriander seeds, cumin seeds and peppercorns into the pan and toast until starting to colour, and aromatic. Place into the bowl of the processor with the sea salt and process to a coarse powder. Place in the bowl with the almonds and sesame seeds, and add the chilli. Mix well.

3. Put half of the dukkah mixture in a shallow dish. Press the top (skinless) side of the salmon firmly into the mixture.

4. Wipe out the frypan and add the olive oil. Heat to a medium-high heat and place the fish skin-side down in the pan. Leave for 3-4 minutes, or until you can see the fish turning opaque from the bottom to about ¼ of the way up. Carefully turn the salmon over and cook for a further 2-3 minutes, or until the dukkah is golden and the fish has cooked through to your liking.

5. Serve with a couscous salad or mashed potatoes, lemon wedges and steamed greens.

 Cook’s note

Store-bought dukkah can be used if you prefer. This recipe makes about ¾ cup – whatever you don’t use for the salmon can be stored in an airtight container and eaten with bread and olive oil.