Pixicook
LoginGet Started
    HomeRecipesFishCrispy Skin Salmon with Dukkah Spice Mix and Lime Yogurt Sauce
    recipe image

    Crispy Skin Salmon with Dukkah Spice Mix and Lime Yogurt Sauce

    clock-icon27 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious salmon dish featuring a crispy skin, a warm and crunchy dukkah spice mix, and a refreshing lime yogurt sauce.

    Ingredients for Crispy Skin Salmon with Dukkah Spice Mix and Lime Yogurt Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Skin-On Salmon fillets

    0 oz

    Substitute chevron-down

    Hazelnuts, toasted

    cups

    Substitute chevron-down

    Pistachios, toasted

    cups

    Substitute chevron-down

    Sesame Seeds, toasted

    tablespoons

    Substitute chevron-down

    Cumin Seeds

    tablespoons

    Substitute chevron-down

    Coriander Seeds

    tablespoons

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Plain Yogurt

    cups

    Substitute chevron-down

    Lime, zest and juice

    each

    Substitute chevron-down

    Cilantro

    for garnish

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    How to Make 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.


    Comments (0)

    Add your comment...

    Explore More Fish recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Broccoli Cheddar Delight Soup

    Vegetarian Winter

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Hearty Red Lentil Soup

    Easy Winter