Quick & Easy Dukkah Salmon

Crispy, nutty, and full of flavor!

Elevate your weeknight dinner with this simple yet sophisticated dish. Tender salmon fillets are coated in a fragrant dukkah crust, creating a delightful textural contrast that's both healthy and delicious

⏳Prep Time: 10 minutes | 🔥Cook time: 12 - 15 minutes | 📌Servings: 4

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 3 tbsp USimplySeason Dukkah
• 1 tsp Dijon mustard (or honey mustard for a touch of sweetness)
• 1/2 tsp salt (adjust as needed)
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Salmon: Pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper.
3. Coat with Mustard & Dukkah: Brush each fillet with a thin layer of Dijon mustard, then generously coat with USimplySeason Dukkah, pressing it lightly to stick.
4. Bake: Place the fillets on the baking sheet and bake for 12-15 minutes, depending on the thickness of your salmon, until the crust is golden and the fish is cooked through.
5. Garnish & Serve: Drizzle with fresh lemon juice and zest before serving.

Serving Suggestions:

• Serve with a side of roasted vegetables, quinoa, or a simple green salad.
• Pair with a garlic yogurt sauce or tahini drizzle for extra creaminess.

🔄 Variations:

• Citrus Zest Boost 🍋 – Mix lemon or orange zest into the Dukkah before coating the salmon for a fresh, bright flavor.
• Spicy Kick 🌶 – Add a sprinkle of red pepper flakes, cayenne, or smoked paprika to the Dukkah for extra heat.
• Sweet & Savory Twist 🍯 – Brush the salmon with a mix of Dijon mustard + honey before adding the Dukkah for a hint of sweetness.
• Garlic Herb Dukkah 🌿 – Mix in minced garlic and chopped fresh herbs (like parsley, cilantro, or dill) to enhance the flavor.
• Pan-Seared Option 🍳 – Instead of baking, sear the salmon in a pan with olive oil for 2-3 minutes per side, then finish in the oven for extra crispiness.
• Air Fryer Method 🔥 – Cook at 375°F (190°C) for 8-10 minutes, checking for doneness at 8 minutes. The air fryer creates a perfectly crisp crust!
• Yogurt-Marinated Dukkah Salmon 🥛 – Coat the salmon in a thin layer of Greek yogurt + lemon juice before adding the Dukkah for a creamy, tangy crust.
• Tahini-Glazed Finish ✨ – Drizzle the baked salmon with tahini sauce or lemon-garlic yogurt sauce for a creamy contrast to the crunchy Dukkah.
• Use Fresh Salmon – Fresher salmon holds its shape and absorbs the Dukkah crust better
• Pat Dry Before Cooking – This helps the crust adhere well and prevents steaming.
• Press the Dukkah Firmly – Ensure the coating sticks well to prevent it from falling off while baking.
• Don’t Overbake – Salmon is done when it flakes easily and reaches 125°F-130°F (52°C-54°C) for medium or 140°F (60°C) for well-done.
• Rest Before Serving – Let the salmon rest for 2-3 minutes before serving to keep it juicy.
• Sheet Pan Meal? – Roast veggies (asparagus, zucchini, cherry tomatoes) on the same pan for an easy, balanced meal.

⚠️ Troubleshooting Guide

❌ Dukkah Falling Off?

• Make sure the salmon is dry before applying mustard.
• Press the Dukkah firmly onto the salmon.
• Let the coated salmon sit for 5 minutes before baking to help it adhere.

❌ Salmon Too Dry?

• Reduce cooking time slightly, especially if using thinner fillets.
• Brush lightly with olive oil before baking for extra moisture.
• If overcooked, drizzle with a little olive oil or a sauce like tahini, lemon butter, or yogurt sauce to revive moisture.

❌ Dukkah Burning Too Fast?

USimplySeason Dukkah is a coarse seasoning blend, so it should hold up well at 400°F (200°C). However, if you notice excessive browning:

• Reduce the temperature slightly to 375°F (190°C) and bake for a couple of extra minutes.
• Cover loosely with foil for the last few minutes of baking if needed.
• Avoid broiling the salmon, as direct high heat can burn the Dukkah quickly.

❌ Dukkah Not Toasting Enough?

• If you want extra crunch and flavor, lightly toast the Dukkah in a dry pan before coating the salmon.
• Ensure it's pressed firmly onto the salmon so it sticks well while baking.