A baked salmon fillet topped with a dukkah crumb and served with a fennel and orange salad. A deliciously stunning centerpiece, perfect for every special occasion. This recipe is not only simple to make but will delight your guests with beautifully cooked salmon and a warming dukkah spice mix. Let us show you how to recreate this delicious dish.
Fish and seafood dishes are such a great way to create delicious feasts for your guests. But does anything shout 'special occasion centerpiece' better then a side of salmon?! We think you will love how easy this oven baked salmon recipe is to prepare and how many elements can be prepped a head of time. When cooked perfectly salmon has such a beautiful light texture and flavour, which pairs so well with the warming nut and spice mix of our dukkah recipe. Plus baking salmon in parchment paper is a healthy way to add fish to your diet. Hungry now, we certainly are!
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Ingredients
- Salmon fillet - With skin on and pin boned. Portion size we aim for around 150g per person. You could also use individual salmon fillets for this recipe, just adjust cooking time.
- Rub the salmon with a little olive oil and add a pinch of salt and pepper.
For the dukkah:
- For the nuts we use pistachio and almonds.
- Seeds we use sesame seeds and coriander seeds.
- Then we add cumin powder, salt and pepper.
For the fennel salad:
- We use a delicious mix of fennel, red onion, Italian parsley (flat leaf parsley) and dill.
- Those ingredients are dressed with oranges, chives, olive oil and seasoned with salt and pepper.
Such a beautiful light salad, that will work well with lots a dishes. A great recipe to use time and time again.
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How to buy salmon
When purchasing fresh salmon look for:
- Pink coloured flesh - that's a consistent colour and blemish free.
- Fresh smelling - it shouldn't smell fishy!
- Moist - not dry looking.
As always we recommend getting to know your local suppliers. Ask where and how your fish is harvested and you can also ask them to pin bone the salmon, saving you the job!
Step by step guide to oven baked salmon
- Heat your oven to 200 °C / 400 °F and prepare a large baking tray with greaseproof (parchment) paper.
- Place the salmon skin side down onto the baking tray. Rub with a little olive oil and season with a pinch of salt and pepper.
- Place in the oven and bake for 12 minutes.
- Once cooked, remove from the oven and allow to rest.
It really is that simple to create a beautiful show stopping center piece for your table. Top with our homemade dukkah for a seriously delicious dish!
Homemade dukkah
Homemade dukkah is so versatile and quick to whip up! It works great over roasted vegetables, sprinkled over salads or with chicken. This delicious mix of nuts, seeds and spices can be ready to add flavour, texture and healthiness to many meals.
How to store dukkah - When making dukkah we always make a larger batch then store the leftovers. It will keep for up to a month in an airtight container in a dark, dry place. Or to make it last long, it can be placed in a seal container in the freezer for up to 6 months.
Preparing ahead
This recipe really couldn't be easier to prepare. You can make the dukkah a few days ahead.
Once your guests arrive its a simple 12 minutes baking the salmon in the oven, then a sprinkle of dukkah and voilà dinner is served!
Serving suggestions
Serve with our fresh fennel and orange salad or take a look at our delicious collection of side dishes.
This is also a great dish for serving as part of a shared table over the holiday period and works beautifully with glazed ham and roasted vegetables.
Frequently asked questions
To check if salmon is cooked, test the thickest part with a knife, the flesh should flake apart and be opaque (milky white). Remember to allow time to rest the fish.
If you would like further reassurance your salmon is cooked you can use a food thermometer at the thickest part of the fish. The FDA recommended internal temperature for cooked fish is 63 °C / 145 °F .
Salmon is high in lean proteins and omega-3 fatty acids, which are found to benefit heart and brain health. It is also a great source of Vitamin D.
Cooking salmon with the skin on will help keep the fish moist and act as a barrier protecting the flesh. Plus salmon skin is edible and contains many health benefits.
Love this dish? Please leave us a review below. And come join us on social, tag us in your delicious photos Facebook, Instagram or Pinterest. Hungry for more deliciousness? Subscribe to our newsletter, to receive our latest e-recipe book and never miss another ATK recipe!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Happy cooking!
Recipe
Baked salmon fillet with dukkah
Ingredients
For the salmon:
- 1.2 kg Salmon fillet (2.6 pounds) Skin on, pin boned
- Olive oil
- Pinch of Salt and pepper
For the dukkah:
- 70 g Pistachio (2.4 oz)
- 70 g Almonds (2.4 oz)
- 40 g Sesame seeds (1.4 oz)
- 4 g Coriander seeds (0.1 oz)
- 4 g Cumin powder (0.1 oz)
- 4 g Salt (0.1 oz)
- 2 g Pepper (0.07 oz)
For the fennel salad:
- 2 Oranges
- 1 Fennel bulb
- ¼ Red onion
- 5 g Chives (0.17 oz) finely chopped
- 5 g Italian parsley (flat leaf parsley) (0.17 oz)
- 5 g Fresh dill (0.17 oz)
- 50 ml Olive oil (1.7 fl oz)
- Pinch of Salt and pepper
Instructions
Dukkah
- Preheat the oven to 200 °C / 400 °F
- Place the pistachios, almonds, sesame seeds, coriander seeds and cumin powder onto a small baking tray and place into the oven.
- Toast the nuts and spices for 8 minutes then remove from the oven and allow to cool.
- Once cooled, place them into a mini blender (or mortar and pestle) and blend (pound) until well crushed. Season with salt and pepper.
Fennel and orange salad
- For the dressing: Using a sharp knife, slice the skin off the oranges and segment, place the orange segments into a bowl. Squeeze any remaining juice from the oranges into the bowl. Add the olive oil, chopped chives and salt and pepper to the orange segments and mix through.
- For the salad: Cut the fennel bulb in half and slice thinly or use a mandolin. Thinly slice and add the red onion. Pick the parsley and dill leaves, add to the salad.
- Pour the dressing over the salad and combine. Set aside in the fridge until required.
Salmon
- Preheat the oven to 200 °C / 400 °F (fan)
- Line a large baking tray with greaseproof (parchment) paper.
- Place the salmon skin side down onto the baking paper, rub with a little olive oil and season with salt and pepper.
- Place into the preheated oven for 12 minutes.
- Once cooked, remove from the oven and allow to rest.
- Generously sprinkle the dukkah over the salmon.
Serve the salmon with the fennel and orange salad and enjoy!
Notes
- Leftover salmon can be stored in an airtight container, in the fridge, for up to 3 days.
- Leftover dukkah can be stored in an airtight container and kept in a dry place. Enjoy sprinkled over roasted vegetables, salads or chicken.
Dannii says
What a delicious way to cook salmon. I love anything with dukkah.
Mahy says
Salmon? Yes! Baked yes? Yes yes! I can't wait to give it a try now!
Kathleen says
I'm intrigued by the dukkah/crust on this salmon. The flavors sound fabulous and I really like that this is paired with a fennel salad. It's a perfect meal for my family.
Tara says
Oooh, such an easy recipe for special occasions. The salmon sounds absolutely incredible with the addition of the dukkah.