Pistachio dukkah salmon fillets

Appetizing Pistachio dukkah salmon fillets Recipe

Pistachio dukkah salmon fillets
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 6 person.


  • 1 cup pistachio kernels

  • 1/4 cup sesame seeds

  • 3 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • 2 teaspoons sea salt flakes

  • 1 teaspoon cracked black peppercorns

  • 6 x 240g salmon fillets, with skin attached

  • 2 tablespoons olive oil

  • 3 limes, halved


  • Step 1

    Place pistachio kernels, sesame seeds, coriander seeds, cumin seeds, salt and peppercorns into a large, non-stick frying pan over medium heat. Cook, stirring occasionally, for 4-5 minutes or until aromatic and sesame seeds are golden. Remove from heat and set aside to cool.

  • Step 2

    Spoon pistachio mixture into a small food processor. Pulse until finely chopped. Transfer to a bowl. Place salmon fillets onto a flat work surface, skin side down. Spoon dukkah mixture onto each salmon fillet, pressing into flesh.

  • Step 3

    Preheat a barbecue hotplate to medium, then spread with oil. Add salmon fillets, skin side down. Cook for 3 minutes. Turn and cook for 1-2 minutes or until cooked to your liking, taking care not to burn dukkah coating. Serve with lime and fattoush (see related recipe).

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