Dukkah salmon and vegetables baked in the oven

Salmon is for many. It’s excellent when fresh-salted, delicious when smoked, tasty in soups, almost heavenly when flamed and it can be made seasoned with various ways… in other words: it is always good, no matter how you make it.

This time we made salmon coated with dukkah and it wasn’t a disappointment either. The vegetables were cooked evenly on the same tray and at the same time as well. We left dukkah quite rough, but you can grind it with a hand blender or kitchen blender as fine as you like. Seasoning mixture was so plentiful, that a great part of it was used later in fresh salads.

The original recipe was in Yhteishyvä magazine. Thanks for it, Taina Salovaara!

PORTION: 2 servings
TIME TO MAKE: preparation about 20 minutes, in oven about 30 minutes


  • 400-500 gr salmon fillet (rather Norwegian salmon)
  • 4 potatoes
  • 1 red onion
  • ½ red bell pepper
  • 1 red chili pepper
  • 5-8 garlic cloves (to your taste)
  • 1 lime
  • oil
  • salt


  • 1/2 dl hazelnuts
  • 1/2 dl almonds
  • 1/2 dl sesame seeds
  • 1 tl grounded coriander
  • 1 tl cumin
  • 1 tl salt
  • 2 tl sugar

Prepare dukkah. Place the roasting pan over a medium-high heat and roast hazelnuts and almonds in a dry pan, do not burn. When cooled down, round with a knife or blender.

Roast sesame seeds in a dry pan. Mix seeds and spices with grounded nuts.

Preheat the oven to 200°C (428°F)

Remove any fishbones from the salmon (at least the big ones) and cut in suitable size portions and place on an oiled baking tray. Brush lightly with oil and season with salt. Coat with dukkah. Serve the rest of dukkah as a spice or mix it into salads.

Wash potatoes carefully (do not peel) and cut in thin slices. Cut the red onion in f.ex. six pieces.

Remove all seeds from chili pepper and cut it in small pieces

Cut bell pepper and garlic cloves lengthwise in pieces. Cut one, well-washed lime in thin slices.

Place all the vegetables and lime slices around the fish, pour some oil and salt on them.

Bake on the middle rack for about 30 minutes or until both fish and vegetables are evenly cooked.

Tags: dukkah salmon vegetable

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