Baked salmon with dukkah

This baked salmon fillet with dukkah has become my favorite showstopper for dinner parties and special occasions. The combination of the tender flaky salmon with the crunchy, aromatic dukkah crust creates an elegant dish that looks as impressive as it tastes, especially paired with the bright fennel and orange salad.

I first made this for a holiday gathering when I needed something special but manageable. My guests were so impressed they thought I had ordered from a high end restaurant. Now it's become my signature dish whenever I want to make an occasion feel extra special.

Ingredients

• Salmon fillet: with skin on and pin bones removed. Look for a center cut piece with even thickness for the most consistent cooking
• Olive oil: to help the seasoning adhere and keep the fish moist during baking
• Salt and pepper: to enhance the natural flavors of the salmon

For the dukkah

• Pistachios: providing a gorgeous green color and subtle sweetness
• Almonds: adding wonderful crunch and nutty depth
• Sesame seeds: contributing a toasty flavor and extra crunch
• Coriander seeds: bringing citrusy aromatic notes
• Cumin powder: adding earthy warmth that pairs beautifully with the fish
• Salt and pepper: to balance and enhance all the flavors

For the fennel salad

• Oranges: providing sweet acidity and beautiful color
• Fennel bulb: adding anise flavor and refreshing crunch
• Red onion: for a mild pungency and vibrant color contrast
• Fresh herbs: including chives parsley and dill that brighten the entire dish
• Olive oil: to create a silky dressing that coats each component
• Salt and pepper: for perfect seasoning

Step-by-Step Instructions

Prepare the dukkah:

Preheat the oven. Start by heating your oven to 200°C/400°F. This temperature is perfect for toasting the nuts and spices to release their oils and enhance their flavors without burning them.

Toast the nuts and spices:

Spread the pistachios almonds sesame seeds coriander seeds and cumin powder on a small baking tray. Toast them for exactly 8 minutes until fragrant and lightly golden. Watch carefully in the last minute as nuts can quickly go from perfectly toasted to burnt.

Cool and crush:

Allow the toasted mixture to cool completely before processing. This prevents condensation which would make the dukkah soggy. Once cooled grind in a mini blender or pound in a mortar and pestle until coarsely crushed. You want texture not powder. Season with salt and pepper and set aside.

Make the fennel and orange salad:

Prepare the oranges. Using a sharp knife cut away the orange peel and pith completely. Segment the oranges over a bowl to catch the juices. The technique called supreming gives you perfect juicy segments without any membrane.

Create the dressing:

Squeeze any remaining juice from the orange membranes into your bowl. Add olive oil chives salt and pepper and gently mix to create a fragrant citrus dressing.

Assemble the salad:

Slice the fennel very thinly using a knife or mandolin for consistent delicate pieces. The fennel should be almost translucent. Add thinly sliced red onion and the fresh herb leaves. Pour the orange dressing over and toss gently. Refrigerate until needed to allow the flavors to meld.

Cook the salmon:

Prepare the oven and baking sheet. Preheat the oven to 200°C/400°F fan setting. Line a large baking tray with parchment paper to prevent sticking and make cleanup easier.

Season the salmon:

Place the salmon skin side down on the baking paper. Drizzle with olive oil and season with salt and pepper. The oil helps create a beautiful exterior while keeping the flesh moist.

Bake to perfection:

Cook the salmon for precisely 12 minutes. At this temperature and time the salmon will be just cooked through with a slightly darker exterior while remaining moist and tender inside.

Rest and garnish:

Allow the salmon to rest for 5 minutes after removing from the oven. This lets the juices redistribute throughout the fish. Generously sprinkle the dukkah over the top creating a beautiful crust.

Serve:

Present the salmon on a large platter with the fennel and orange salad alongside for a stunning presentation.

The dukkah is truly the star ingredient here. I first discovered it during a trip to Egypt where it was served with olive oil as a dip for bread. When I thought to pair it with salmon it was a revelation. The nutty aromatic crust creates such a beautiful contrast to the rich tender fish that my family now requests this "special occasion salmon" for nearly every celebration.

Make Ahead Options

You can prepare several components of this dish in advance to make entertaining easier. The dukkah can be made up to a week ahead and stored in an airtight container. The fennel salad can be prepared earlier on the day of serving though I recommend adding the herbs just before serving for optimal freshness. The salmon itself is best cooked just before serving but you can have it seasoned and ready on the baking sheet several hours in advance kept covered in the refrigerator.

Customizing Your Dukkah

While this dukkah recipe uses pistachios and almonds you can create your own signature blend. Try substituting hazelnuts for a more intense nutty flavor or add pumpkin seeds for extra crunch. Some versions include fennel seeds or dried mint which would complement the fennel salad beautifully. The key is keeping the proportion of nuts to spices similar to maintain the right texture. My personal favorite variation is adding a pinch of Aleppo pepper for a gentle warmth that enhances the salmon perfectly.

Serving Suggestions

This stunning salmon makes a gorgeous centerpiece but deserves equally thoughtful accompaniments. Beyond the fennel salad I love to serve it with a side of lemon herb couscous or roasted fingerling potatoes with herbs. For a more substantial meal consider adding a platter of roasted vegetables tossed with some of the extra dukkah. If serving for a special occasion start with a light soup like cucumber gazpacho in summer or butternut squash in winter and finish with a not too sweet dessert like honey roasted figs or a simple olive oil cake.

Leftover Transformation

Should you be fortunate enough to have leftovers this salmon transforms beautifully into other meals. Flake the cold salmon and toss with the remaining fennel salad for a stunning lunch. Or create elegant canapes by placing small portions on cucumber rounds with a dollop of yogurt. My favorite repurposing is a salmon and dukkah breakfast hash with potatoes and a poached egg on top. The dukkah itself is wonderful sprinkled over avocado toast scrambled eggs or roasted vegetables.

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Recipe FAQs

→ How do you make dukkah for the salmon topping?

Toast pistachios, almonds, sesame seeds, coriander seeds, and cumin powder in the oven. Once cooled, crush the mixture and season with salt and pepper for a flavorful topping.

→ What side dishes pair well with baked salmon?

This dish already includes a fennel and orange salad, but other sides like roasted asparagus, glazed carrots, or herbed couscous would also work beautifully.

→ Can I use a different fish instead of salmon?

Yes, firm fish like trout or cod can be used as alternatives to salmon in this recipe.

→ How should I store leftover salmon?

Place leftover salmon in an airtight container and refrigerate for up to three days. Reheat gently or enjoy cold in salads or sandwiches.

→ What else can I use dukkah for?

Dukkah can be sprinkled over roasted vegetables, added to salads, or used as a bread dip with olive oil.