Dukkah-Crusted Blackened Salmon
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Dukkah-Crusted Blackened Salmon is packed with flavor, easy to make, and perfect for weeknight dinner.
  • 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
  1. Sprinkle 1 tablespoon Dukkah onto the flesh side of each salmon fillet, gently pressing to help the spices stick.
  2. 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.
  3. 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.
  4. Serve with fresh lemon to squeeze on top.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/dukkah-crusted-blackened-salmon/