Slow-Roasted Dukkah Salmon

dukkah salmon

This is one of those recipes you can whip up on a work night, or serve to company. Salmon is special. It takes well to baking, grilling, smoking, roasting. If you’re like me, you try to squeeze it into your diet when you can because of its rich, delectable flavor and because it’s incredibly good for you, packed with omega-3s and healthy fats.

And dukkah. This Egyptian spice-nut-herb mixture is a revelation. It’s salty and crunchy and savory and perfect for for livening up so many foods. I think it’s a great complement for slow-roasted salmon, its toasty-nutty-cuminyness adding complex flavors and texture. 

I have never fancied myself a great meat or fish cook, so when I come across a method that delivers excellent results every time, and enhances the qualities of what I’m cooking, I’m all over it.

Slow-roasted salmon is one of those methods.

Both the oven temp (a low of 250F) and roasting time (an unfathomable 20-25 minutes) initially seem like typos, but carry on as directed and you’ll to end up with something a quite different from your regular baked fish–something succulent and tender and utterly satisfying. Sprinkle some dukkah on that and you’re set.

Slow-Roasted Dukkah Salmon

4 salmon fillets, skin on; about 1# total
1/4 cup good quality mayonnaise, or less
4T dukkah, homemade or purchased

Rinse and pat dry fillets and set on a baking pan, skin down, with about an inch between each fillet.

Spread about 2T of mayonnaise on each fillet. Use less mayo depending on size of fillet and your preference.

Sprinkle generously with dukkah.

Place salmon on center rack of preheated 250F oven. Fillets usually need 20-25 minutes.

How will you know when they’re done? The fully cooked fillet may still look quite fresh, but some of the salmon’s juices will have set white along the grainlines of the flesh. Press your finger gently on the flesh and it will flake tenderly along the grainlines.

Remove and enjoy immediately.

I enjoy Slow-Roasted Dukkah Salmon with a good salad and roasted sweet potatoes.

About Dukkah

You can purchase dukkah from a number of specialty spice purveyors, or you can make your own, which I do. I use David Lebovitz’s dukkah recipe, which makes a lot, but, not a problem! It’s a great gift , plus, I guarantee you’ll find so many uses for it. Here are a few ideas:

Sprinkle on roasted or braised vegetables
Sprinkle on your morning yogurt for a change of pace
Add to your salad for some spice and crunch
Check out the link above for more ideas.

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