Crispy Skin Salmon with Dukkah Spice Mix and Lime Yogurt Sauce

1. Make Crust

Place hazelnuts and pistachios on a tray into a 350F oven for about 10 minutes then let them cool slightly on a tray. In a saute pan over medium heat, add sesame, cumin, and coriander seeds. Toast until fragrant, about 3-5 minutes, watching carefully to avoid burning. Remove from heat. Allow nuts and seeds to cool slightly. Place in a food processor along with cayenne pepper. Pulse until coarsely ground. The mixture should be textured, not a fine powder. Set aside.

2. Make Sauce

In a small bowl, whisk together the plain yogurt, lime zest, and lime juice. Season with salt and black pepper to taste.

3. Prep the Salmon

Dry the skin of the salmon well with a paper towel, then season all of the sides with salt. Roll the flesh side of the salmon fillets lightly into the dukkah spice mix. ** Pro Tip - Leave your fish skin side up in the fridge on a towel lined tray overnight for the skin to dry naturally ** This will result in being able to cooking your fish gently.

4. Cook the Salmon

Place a non-stick pan over medium heat and add enough avocado oil to coat the bottom of the pan. Lay the salmon fillets skin-side down in the hot pan. Apply gentle pressure with a spatula for the first minute to ensure full contact with the pan, which helps the skin crisp up evenly. Cook for 5-7 minutes, until the skin is crispy. Carefully flip the salmon over and cook for an additional 3-4 minutes, until the salmon is warm in the center.

5. Finishing Touches

Transfer the salmon to plates, crispy skin side up. Dollop with the lime yogurt sauce and garnish with fresh cilantro.