Dukkah-Crusted Blackened Salmon is packed with flavor, easy to make, and perfect for weeknight dinner.
How often to you eat salmon? A few years back, my doctor told me to eat it once or twice a week to try to improve my “good” HDL cholesterol, and for a while I was on top of my game!
Salmon was a weekly thing for me; every Tuesday, dinner was pan-seared salmon with spicy garlic and olive oil broccoli. It might sound monotonous (which it kind-of was, lol), but it was easy, delicious, and a great way to make sure I didn’t forget. It’s so much easier to keep momentum going once you have a routine established; the hard part is reestablishing a habit once you’ve stopped for a while.
Anyway, something eventually came up and disrupted my routine. Since then, it’s been hit or miss for me with remembering to get my salmon in. I think maybe one of the biggest issues I have about getting back into my salmon habit is that even though I love pan-seared salmon, I do need to switch up the flavors a little.
Blackened salmon is always a winner, and it’s so easy to change up the flavor profile just by using different spice mixes. Here I went with Dukkah (because I’m obsessed with it right now), which I shared a recipe for last week. Or if you’re pressed for time and prefer pre-made, this mix looks good!
More salmon inspiration:
- Salmon Bisque from An Edible Mosaic
- Thai Salmon in Foil from Damn Delicious
- Baked Salmon Meatballs with Creamy Avocado Sauce from Cookin Canuck
- Hoisin Salmon Burgers with Ginger Mayo from An Edible Mosaic
Do you like salmon and if so, what’s your favorite way to make it?
- 4 tablespoons Dukkah spice mix (store-bought orhomemade)
- 4 (4 to 6 oz) boneless, skin-on wild salmon fillets (I used Greensbury Wild Sockeye Salmon)
- 2 tablespoons avocado oil, ghee, or another healthy oil with a high smoke point
- Fresh lemon, for serving
- Sprinkle 1 tablespoon Dukkah onto the flesh side of each salmon fillet, gently pressing to help the spices stick.
- Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the ghee and once melted, add the salmon (spiced side down, skin side up). Cook until golden on the first side, about 2 to 3 minutes, and then flip and cook until the skin is golden and crisp, about 2 to 3 minutes more.
- Turn the heat off and cover the skillet with a lid or piece of foil and let the salmon rest for 5 to 10 minutes.
- Serve with fresh lemon to squeeze on top.
Disclosure: I received a sampling of Greensbury products for free; as always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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