Setton Farms Salmon with Pistachio Dukkah Crust

Buttery salmon fillets topped with a pistachio dukkah crust made from Setton Farms Organic Dry Roasted with Sea Salt Pistachio Kernels, sesame, and warm spices. Crisp, nutty, and aromatic.

Why You'll Love Salmon with Pistachio Dukkah Crust ❤️

The salmon stays tender under a crust that's crunchy and deeply spiced. Pistachios bring richness while sesame and coriander add lift. It's simple but feels restaurant-worthy, ready in under 30 minutes.

Tips and Tricks

• Don't over-grind the pistachios-texture is key to the crust.
• Start skin-side down for crispy salmon and easier flipping.
• Extra dukkah can be stored for sprinkling on eggs, roasted vegetables, or hummus.

Variations

• Swap salmon for halibut or sea bass.
• Add chili flakes for heat.
• Stir a spoonful of dukkah into yogurt for a dipping sauce.

Substitutions

• Dry Roasted with Sea Salt Pistachio Kernels → Unsalted Pistachio Kernels.
• Salmon → chicken breasts (sear then finish in oven).
• Olive oil → ghee for a richer flavor.

Best served with

• Warm couscous or quinoa
• Charred broccolini or asparagus
• A crisp Sauvignon Blanc

How to Store Leftovers

Refrigerate cooked salmon in an airtight container up to 2 days. Reheat gently in a 300°F oven until warm.

Common Questions

Salmon with Pistachio Dukkah Crust

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Buttery salmon fillets topped with a pistachio dukkah crust made from Setton Farms Organic Dry Roasted with Sea Salt Pistachio Kernels, sesame, and warm spices. Crisp, nutty, and aromatic.

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Active Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Course, Seafood, Seasonal

Cuisine: Californian, Middle Eastern

Calories: 468

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 salmon fillets 6 oz each, skin-on
• ⅓ cup Setton Farms Organic Dry Roasted with Sea Salt Pistachio Kernels
• 2 tablespoon sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon black peppercorns
• ½ teaspoon sea salt
• 2 tablespoon olive oil
• Lemon wedges for serving

Equipment

• Chefs knife
• Small Skillet
• Mortar and pestle or spice grinder
• Mixing bowl
• Nonstick skillet
• Fish Spatula

Method

 

1. Make the Pistachio Dukkah
2. Toast sesame, coriander, cumin, and peppercorns in a small skillet over medium heat until fragrant, 2-3 minutes.
3. Transfer to a mortar and pestle (or spice grinder). Pound until coarse but not powdered.
4. Roughly chop Setton Farms Organic Dry Roasted with Sea Salt Pistachio Kernels. Mix with spices and sea salt.

Cook the Salmon

1. Pat salmon fillets dry. Brush the flesh side with olive oil.
2. Press pistachio dukkah mixture onto the flesh side of each fillet, coating evenly.
3. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon olive oil.
4. Place salmon skin-side down. Cook for 4-5 minutes until the skin is crisp.
5. Flip carefully and cook 2-3 minutes until the crust is golden and the salmon is just cooked through.

To Plate

1. Place salmon fillets crust-side up on warm plates.
2. Serve with lemon wedges for squeezing.
3. Optional: scatter extra pistachio dukkah around the plate for dipping.

Nutrition

Serving: 2servingsCalories: 468kcalCarbohydrates: 6gProtein: 37gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gCholesterol: 94mgSodium: 664mgPotassium: 966mgFiber: 2gSugar: 0.03gVitamin A: 97IUVitamin C: 1mgCalcium: 74mgIron: 3mg

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