Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking.
- Yields: 4 servings
- Difficulty: Easy
- Total: 15 mins
- Active: Under 5 mins
- 4 (6-ounce) salmon fillets (preferably wild), pin bones removed
- 1 tablespoon walnut oil
- 2 tablespoons dukkah
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat the oven to 425°F and arrange a rack in the middle.
- Rinse salmon, pat dry with paper towels, and place on a baking sheet. Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
- Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes. Remove from the oven and serve immediately.