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Salmon with Pistachio Dukkah Crust

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Buttery salmon fillets topped with a pistachio dukkah crust made from dry roasted salted pistachios, sesame, and warm spices. Crisp, nutty, and aromatic.
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Prep Time 15 minutes
Cook Time 15 minutes
Active Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course, Seafood, Seasonal
Cuisine: Californian, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, skin-on
  • ⅓ cup pistachios dry roasted, salted
  • 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
 

Make the Pistachio Dukkah
  1. Toast sesame, coriander, cumin, and peppercorns in a small skillet over medium heat until fragrant, 2–3 minutes.
  2. Transfer to a mortar and pestle (or spice grinder). Pound until coarse but not powdered.
  3. Roughly chop the pistachios. 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.

Notes

Storage: best eaten the day it's made. Leftovers keep in the fridge for up to 2 days, reheat gently in a low oven so the fish doesn't dry out.

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