To give the salmon (I use skin-on fillets) an extra oomph, I coat it with another family favorite, dukkah, an earthy and rich spice blend with nuts. It’s a unique way to both flavor the salmon and give it a slightly crunchy crust. I serve the salmon with a delicately spiced pearl couscous with lemons. It’s embellished with golden raisins, and a drizzle of a simple mint yogurt sauce brings the whole dish together beautifully. I make this every so often when I feel like putting a “fancy” meal on the table but do not have much time. It’s perfect for a quick weeknight meal or a lavish weekend dinner!
What is Dukkah?
For this recipe, dukkah is rubbed onto the skinless side of the salmon for flavor and texture. Dukkah is a Mediterranean spice blend. The recipe can vary from region to region and family to family. You can make your own dukkah or purchase it at any well-stocked grocery store or specialty market. My version is made with cumin, fennel, coriander, hazelnuts, almonds, and pistachios. It can be used in so many ways—sprinkle it over olive oil to dip warm bread into, use it as a rub for meat and fishes, or sprinkle it on stir-fries.
The Best Salmon to Buy
I like to use king or sockeye salmon for this recipe because of their high oil content. I find that the oilier the fish, the moister and more tender it is after cooking. Coho salmon is leaner, but a good alternative. It is milder in taste compared to king salmon, so it could be a good gateway for salmon newbies.
Tips and Tricks for Cooking the Best Salmon
Here are some things to keep in mind when cooking the salmon:
Always season the salmon with salt. A little bit of salt is all the fish needs for flavor. Dukkah sometimes has salt in it, so adjust your seasoning accordingly. I prefer a cast iron skillet for cooking the salmon—it gives you the most perfectly crispy, golden skin. But don’t worry if you do not have a cast iron skillet, you can use any well-seasoned skillet or a nonstick pan. Salmon is an oily fish, which means you don’t need a lot of oil to grease the pan. This recipe calls for 1 1/2 teaspoons olive oil for four fillets of salmon. The skillet should be very hot when you add the salmon in. To check if it’s hot enough, carefully sprinkle some water on the skillet. It’s ready when the water beads up and evaporates right away. Place the salmon in the skillet skin side-down. Do not fiddle with the it for 3 to 4 minutes—the skin will become golden and crispy. Flip the salmon once the skin is crisp. For a medium-rare salmon, flip the salmon and cook it for another 3 to 4 minutes skin side-up. For well-done but still tender salmon, transfer it into a 400°F oven for 3 minutes.
What to Serve on the Side: Not Much!
This recipe includes a fresh mint yogurt sauce and lemony pearl couscous, so not much else is needed. If you’d like a side vegetable, simply prepared green beans would be nice.
More Salmon Recipes to Try
Quick and Easy Jerk Salmon Easy Salmon Foil Packets with Vegetables Ginger-Soy Steamed Salmon with Spicy Maple Sauce Sake Ginger Glazed Salmon Salmon with Lemon Cream Sauce
1 cup whole milk plain yogurt 1 1/2 teaspoons olive oil 1 1/2 teaspoons fresh lemon juice 1/4 cup fresh mint leaves, minced 1/4 teaspoon kosher salt, plus more to taste Pinch freshly ground black pepper
For the pearl couscous
1 1/2 cups water 1 1/2 tablespoons olive oil 1 (1-inch) cinnamon stick 1 to 2 dried bay leaves 1 small shallot, diced (about 2 tablespoons) 1 cup dried pearl couscous 1/4 cup golden raisins 1/2 teaspoon kosher salt Zest from one lemon (about 1 1/2 tablespoons) 1 1/2 tablespoons fresh lemon juice
For the salmon
4 (6-ounce) skin-on salmon fillets (about 1 1/2 pounds total) 1/2 teaspoon kosher salt 1/3 cup store-bought or homemade dukkah 1 1/2 teaspoons olive oil
For a well-done salmon that is cooked through, but not dry, transfer the skillet into the preheated oven for 3 minutes.
