Dukkah Salmon Recipe

Salmon: A rich, fatty fish that is perfect for baking and pairs well with a variety of seasonings.

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

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

Salt: Enhances the natural flavors of the salmon and dukkah.

Black pepper: Adds a mild heat and complements the other seasonings.

When preparing salmon, ensure that the fillets are of uniform thickness to promote even cooking. If the fillets are uneven, consider folding the thinner parts under to match the thickness of the thicker parts. This helps prevent overcooking the thinner sections while ensuring the thicker parts are fully cooked. Additionally, pressing the dukkah gently onto the salmon helps it adhere better, creating a flavorful crust that enhances the overall dish.

• salmon - Substitute with tofu: Tofu is a versatile and protein-rich alternative that absorbs flavors well, making it a great substitute for salmon in vegan dishes.

• dukkah - Substitute with vegan dukkah: Ensure the dukkah blend is free from any non-vegan ingredients like honey. Most dukkah blends are naturally vegan, but it's good to check.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for cooking.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a slightly different but still peppery flavor, and can be used in the same amount.

• Allow the salmon fillets to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.

• For short-term storage, place the cooked salmon in an airtight container. Store it in the refrigerator for up to 3 days.

• If you plan to freeze the dukkah salmon, wrap each fillet individually in plastic wrap or aluminum foil. This helps to maintain the flavor and texture.

• After wrapping, place the fillets in a freezer-safe bag or container. Label with the date to keep track of freshness. The salmon can be frozen for up to 2 months.

• To reheat, thaw the salmon in the refrigerator overnight. Preheat your oven to 350°F (175°C). Place the fillets on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat the salmon in a skillet over medium heat. Add a splash of olive oil to keep it moist. Cook for 3-4 minutes on each side until heated through.

• Pair your reheated dukkah salmon with fresh sides like roasted vegetables, quinoa salad, or a refreshing cucumber and tomato salad to enhance the meal.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon with aluminum foil to retain moisture.
  4. Heat in the oven for about 15 minutes, or until warmed through.
  5. Serve immediately with a fresh squeeze of lemon juice for added zest.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or vegetable broth to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Serve with a side of steamed vegetables or a fresh salad.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon fillets in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes, or until the salmon is heated through.
  4. Serve with a drizzle of olive oil and a sprinkle of fresh herbs for added flavor.

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

• Baking sheet: A flat surface to place the salmon fillets on for baking.

• Parchment paper: Lined on the baking sheet to prevent the salmon from sticking and to make cleanup easier.

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

• Measuring spoons: Used to measure out the dukkah, olive oil, salt, and black pepper accurately.

• Fork: Used to check if the salmon is cooked through and flakes easily.

• Knife: Optional, for trimming or portioning the salmon fillets if needed.

• Serving platter: To present the cooked salmon fillets with your choice of sides.

Prepare ingredients in advance: Measure and set aside dukkah, olive oil, salt, and black pepper before starting.

Use pre-lined baking sheets: Save time by using parchment paper to line your baking sheet ahead of time.

Preheat the oven early: Start preheating your oven while you prepare the salmon fillets.

Batch cooking: Cook extra salmon fillets and store them for quick meals later in the week.

Simplify seasoning: Mix salt and black pepper together in a small bowl for faster application.