We love “fancy” meals that are put together in no time. This Crispy Dukkah Crusted Salmon with a fresh mint yogurt sauce and lemony couscous hits the spot.
There’s nothing like a perfectly cooked tender salmon with crispy golden skin. If you pan sear salmon, that’s what you get and it’s always a win in my family. Not only is it ready in under 15 minutes, but it also feels like a health win — a bonus for a working mom like me.
To give the salmon (I use fillets with skin) an extra zest, I top it with another family favorite, dukkah, an earthy and rich spice blend with nuts. It’s a unique way to flavor the salmon and give it a slightly crispy crust.
I do this occasionally when I feel like putting a “fancy” meal on the table but don’t have much time. It’s perfect for a quick weeknight dinner 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 may vary from region to region and from family to family.
You can make your own dukkah or buy it from any well stocked grocery store or specialty store. My version is made with cumin, fennel, coriander, hazelnuts, almonds and pistachios. It can be used in so many ways – sprinkle over olive oil to dip in warm bread, use as a rub for meat and fish, or sprinkle 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 the oilier the fish, the juicier and more tender it is after cooking. Coho salmon is leaner but a good alternative. It has a milder taste compared to king salmon, so it could be a good start for salmon newbies.
Tips and tricks for cooking the best salmon
Here are a few things to keep in mind when preparing the salmon:
- Always season the salmon with salt. A little salt is all the fish needs for flavor. Dukkah sometimes contains salt, so adjust your spices accordingly.
- I prefer a cast iron skillet for searing the salmon – it gives you the perfect crispy, golden skin. But don’t worry, if you don’t have a cast iron skillet, you can use any well-seasoned skillet or a non-stick skillet.
- Salmon is a fatty 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 salmon fillets.
- The pan should be very hot when you add the salmon. To check if it’s hot enough, gently splash some water on the pan. It’s ready when the water rolls off and has evaporated immediately. Place the salmon in the pan, skin side down. Don’t fiddle with it for 3 to 4 minutes – the skin will turn golden and crispy.
- Turn the salmon once the skin is crispy. For medium-rare salmon, turn the salmon over and cook skin-side up for an additional 3 to 4 minutes. For well-done but still tender salmon, place in a 200°F oven for 3 minutes.
What to serve on the side: Not much!
This recipe features a fresh mint yogurt sauce and lemony pearl couscous, so not much else is needed. If you want a side vegetable, simply prepared green beans would be nice.
More salmon recipes to try
- Quick and easy jerk salmon
- Simple salmon foil packets with vegetables
- Steamed Ginger Soy Salmon with Spicy Maple Sauce
- Salmon with sake and ginger glaze
- Salmon with lemon cream sauce
Dukkah-spiced salmon with lemon couscous
ingredients
For the mint yoghurt sauce
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1 Cup whole milk Natural yoghurt
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1 1/2 teaspoon olive oil
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1 1/2 teaspoon fresh lemon juice
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1/4 Cup fresh mint leaveschopped
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1/4 teaspoon kosher saltplus more to taste
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prize fresh ground black pepper
For the pearl couscous
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1 1/2 cups water
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1 1/2 tablespoon olive oil
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1 (1 inch) cinnamon stick
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1 to 2 dried bay leaves
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1 small shallotdiced (about 2 tablespoons)
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1 Cup dried Pearl Couscous
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1/4 Cup golden raisins
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1/2 teaspoon kosher salt
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Zest from one lemon (Above 1 1/2 tablespoon)
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1 1/2 tablespoon fresh lemon juice
For the salmon
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4 (6 ounces) on the skin Salmon fillets (about 1 1/2 pounds total)
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1/2 teaspoon kosher salt
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1/3 Cup store bought or homemade dukkah
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1 1/2 teaspoon olive oil
method
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Prepare yoghurt sauce:
In a medium bowl, whisk together the yogurt, olive oil, lemon juice, mint, salt, and black pepper. Season to taste with salt and black pepper. Cover with cling film and chill in the fridge for 30 minutes.
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heat water:
In a small saucepan over high heat add the water. Cover the pot with a lid and bring to a boil. Reduce the heat to a simmer. The boiled water is used to cook the couscous.
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In the meantime prepare the couscous:
In a medium (10-inch) skillet over medium-high heat, add the oil, cinnamon stick, and bay leaves. They will sizzle and start changing color after about 10 to 12 seconds. Add the shallots and cook until translucent, 2 to 3 minutes, stirring occasionally.
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Add couscous and raisins:
Add the couscous and raisins and toast, stirring frequently, 3 to 4 minutes. Add the salt, lemon peel and boiled water. Once it comes to a bubbling boil, reduce the heat to a simmer, cover the pan with a lid and cook for 7 to 8 minutes. At this point, the couscous is not fully cooked.
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Finish cooking the couscous:
Remove the lid and stir in the lemon juice. Put the lid back on and cook for 5 to 7 minutes.
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Preheat the oven:
If you like your salmon well done, I recommend preheating the oven to 400F to finish cooking it after it’s pan seared.
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Season the salmon:
Pat the salmon dry with a paper towel. Season both sides with salt and only the skinless side with dukkah. Press gently with your hands to secure the dukkah onto the salmon.
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Cook the salmon:
In a large cast-iron or non-stick skillet, heat the oil over medium-high heat. Carefully add the salmon, skin-side down, and cook until skin is crisp, 3 to 4 minutes. Gently flip the salmon with a spatula and cook for 3 to 4 minutes. This should give you a Medium Rare Salmon.
For a well done salmon that is cooked through but not dry, place the pan in the preheated oven for 3 minutes.
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Surcharge:
Divide the salmon among plates and serve with the mint yoghurt sauce and lemon couscous.
| nutritional information (per serving) | |
|---|---|
| 1167 | calories |
| 79g | Fat |
| 27g | carbohydrates |
| 85g | protein |
