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Dukkah Salmon with Mint Yoghurt Sauce

Dukkah Salmon served with griddled courgette and aubergine and mint yoghurt on the side.
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If you never used Dukkah in your kitchen before, this is a great recipe for you to try and fall in love with it! Dukkah Crusted Salmon is pan-fried and plated with griddled aubergine and courgettes with a spicy harissa drizzle. The lot is served with a fresh and cooling mint yoghurt sauce, which really helps to balance out harissa heat! This Dukkah Salmon recipe is a celebration of North African flavours and a whole range of textures!

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What is Dukkah? How to Use it?

Dukkah is an Egyptian spice mix/ condiment made from a blend of nuts, seeds, herbs and spices. The name Dukkah means ‘to pound’ in Arabic to illustrate the way Dukkah is made. Depending on what you use the mix for, it can be made into fine powder or coarse crumbs. Dukkah is really extremely versatile: it can be used to form a crust on meat or fish, sprinkled over eggs or salads. Another simple way to use it is to mix it with some extra virgin olive oil and dip bread in.

You can buy dukkah in most large supermarkets in the UK (we saw it in Tesco, Waitrose and Sainsbury’s), or order it online here. Alternatively, you can make your own – Egyptian Dukkah recipe here.

Dukkah Crusted Salmon with Mint Yoghurt and griddled Zucchini and Aubergine on a black plate.

What To Serve Egyptian Salmon With?

We serve this pan-fried salmon and any other Egyptian fish recipe with some griddled vegetables with a spicy North-African harissa drizzle.

First, top and tail the aubergine, then slice it into 1cm rounds. Heat a large frying pan with a tbsp of olive oil on medium-high heat. Add the aubergine slices and sprinkle with some salt. Cook, turning occasionally for about 8-10 minutes until the aubergine has softened and browned.

In the meantime, top and tail the courgette and cut it lengthways into 0.5-1cm thick strips. Brush a griddle pan with some olive oil. Place the courgette slices and cook for 3-4 minutes on each side until slightly softened and charred.

If you have more than one griddle pan, feel free to cook the aubergine in one of them too.

For the spicy vegetable drizzle, mix harissa (we love Belazu Rose Harissa), lemon juice from half a lemon and a tsp of olive oil in a small bowl. Once your vegetables are softened and slightly charred, drizzle the sauce on top!

How to Make Dukkah Crusted Salmon?

Roll the salmon fillets in dukkah seasoning, pressing the spice blend so that it sticks to the surface of the salmon. Place them in a hot pan with a tbsp of olive oil skin side down and cook for 4 minutes. Seal the sides of the fillets for 1 minute on each side. Then cook the tops for another 3-4 minutes (adjust the cooking times if your salmon is extraordinarily thick or thin).

Salmon fillets are covered in dukkah seasoning.

How to Know if Your Salmon Fillet is Cooked?

The easiest way to determine if your pan-fried salmon fillet is cooked is with your fingers. Simply press down one of the fillets with your fingers gently. If the fish flakes, it is ready to be served. ***

Whilst the salmon (and griddled veggies) cook, mix finely chopped mint, honey and yoghurt in a small bowl.

Plate the cooked vegetables, and drizzle them with harissa. Place the Dukkah Spiced Salmon fillet on top and scatter chopped nuts all over. Serve the mint yoghurt on the side.

Dukkah Salmon with vegetables and two sauces are served in a blue bowl.

Other Delicious Fish Recipes

Did you enjoy our Pan-Fried Salmon with Dukkah? Let us know in the comments below, and tag us in your social media posts using #somebodyfeedseb. If you are a fan of fish or simply looking for inspiration for those Fish Fridays, have a look at our favourite recipes below:

Dukkah Salmon served with griddled courgette and aubergine and mint yoghurt on the side.

Dukkah Salmon with Mint Yoghurt & Griddled Vegetables

If you never used Dukkah in your kitchen before, this is a great recipe for you to try and fall in love with it! Dukkah Crusted Salmon is pan-fried and plated with griddled aubergine and courgettes with a spicy harissa drizzle. The lot is served with a fresh and cooling mint yoghurt sauce, that really helps to balance out the harissa heat! This Dukkah Salmon recipe is a celebration of North African flavours and a whole range of textures!
5 from 5 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Egyptian, Middle Eastern, North African
Servings 2 portions
Calories 553 kcal

Equipment

Ingredients
 
 

  • 1 courgette cut into slices lengthways
  • 1 aubergine cut into 1cm thick rounds
  • 2 salmon fillets
  • 2 tbsp dukkah
  • 1/2 lemon juice only
  • 1 tbsp harissa
  • 80 g Greek Yoghurt
  • a handfull of mint leaves finely chopped
  • 1 tsp runny honey
  • 30 g mixed nuts roughly chopped
  • 3 tbsp olive oil

Instructions
 

  • Heat a large frying pan with a tbsp of olive oil on medium-high heat. Add the aubergine slices and sprinkle with some salt. Cook, turning occasionally for about 8-10 minutes until the aubergine has softened and browned.
  • In the meantime, brush a griddle pan with some olive oil. Place the courgette slices and cook for 3-4 minutes on each side until slightly softened and charred.
  • Roll the salmon fillets in dukkah pressing the spice blend so that it sticks to the surface of the salmon. Place them in a hot pan with a tbsp of olive oil skin side down and cook for 4 minutes. Seal the sides of the fillets for 1 minute on each side. Then cook the tops for another 3-4 minutes (adjust the cooking times if your salmon is extraordinarily thick or thin).
  • Whilst the salmon and veggies cook, mix finely chopped mint, honey and yoghurt in a small bowl.
  • In a separate bowl, mix harissa, lemon juice from half a lemon and a tsp of olive oil.
  • Plate the cooked vegetables, drizzle them with harissa. Place the Dukkah spiced salmon fillet on top and scatter chopped nuts all over. Serve the mint yoghurt on the side.

Nutrition

Sodium: 203mgCalcium: 147mgVitamin C: 40mgVitamin A: 378IUSugar: 17gFiber: 12gPotassium: 1838mgCholesterol: 96mgCalories: 553kcalSaturated Fat: 3gFat: 30gProtein: 46gCarbohydrates: 30gIron: 4mg
Keyword Dukkah Salmon, Dukkar Spiced Salmon, Egyptian Salmon, North African Salmon, Salmon Recipes UK, Salmon with Dukkah, Salmon with Grilled Vegetables, Salmon with Harissa
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10 Replies to “Dukkah Salmon with Mint Yoghurt Sauce”

  1. 5 stars
    We tried this at the weekend with guests. Was really delicious. So easy to put together and a wonderful medley of complimentary flavours. Found Dukka finally in international food section (in waitrose)after searching in herbs and spices for a while!
    Try this recipe You won’t be disappointed

    1. Great to hear you liked it! :)))

  2. 5 stars
    Great flavors and assortment used here I would make this again for sure it was super delicious!

    1. Thanks, Claudia! It’s certainly one of our favourite salmon recipes of all time!

  3. 5 stars
    I loved all the textures in the salmon! Really nice recipe!

    1. Thanks, Tavo! We love how much texture Dukkah adds to the flaky salmon! 🙂

  4. 5 stars
    So much flavor! I love dukkah and harissa so this is an exciting recipe.

    1. Same! We love the pairing of dukkah and harissa – one for texture, both for flavour! 🙂

  5. 5 stars
    Such a delicious meal, love all these ingredients together and the dukkah spice on the salmon is so flavorful and easy!

    1. So glad you liked it! It is definitely our absolute favourite! 🙂

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