Baked Salmon Fillet

Name: Baked Salmon Fillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1.2 kg Salmon fillet (2.6 pounds) Skin on, pin boned; Olive oil; Pinch of Salt and pepper; 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); 2 Oranges; 1 Fennel bulb; 1/4 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

by A Tasty Kitchen

8 servings

35 min

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.

baked salmon fillet with dukkah crumb on wooden board.

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!

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.

Preparing salmon on a baking tray.

Salmon on baking tray.

Placing dukkah crumb on baked salmon.

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.

Serving suggestions

Serve with our fresh fennel and orange salad or your favourite side salad. 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.

Baked Salmon Fillet

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Recipe details

Yield 8 servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

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
1/4 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.

Serve the salmon with the fennel and orange salad and enjoy!

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.

Tips

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.

Comments

Liz on Dec 12, 2022

Can you convert the metric measurements to ounces etc. (The American way)?

Like Reply
- Naomie Moore aka baileyanddaisey, Castaic CA on May 15, 2023
  
  They did! There are lots of free conversion charts out there too!
  
  Like
Naomie Moore aka baileyanddaisey, Castaic CA on May 15, 2023

This looks lovely! Enjoy the use of pistachios too. I am allergic to fennel - going to substitute leeks and artichoke hearts. Just picked up some beautiful salmon on my way home this evening. Thanks for sharing!

Like Reply

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Baked Salmon Fillet

Baked Salmon Fillet

Recipe details

Ingredients

For the salmon:

For the dukkah:

For the fennel salad:

Instructions

Dukkah

Fennel and orange salad

Serve the salmon with the fennel and orange salad and enjoy!

Tips

Comments

Share your thoughts, or ask a question!

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Baked Salmon Fillet

Baked Salmon Fillet

Recipe details

Ingredients

For the salmon:

For the dukkah:

For the fennel salad:

Instructions

Dukkah

Fennel and orange salad

Serve the salmon with the fennel and orange salad and enjoy!

Tips

Popular Recipe Book

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