Dukkah (pronounced doo-kah), meaning “to pound” in Egyptian is quite an apt description of one of their most widely used dry-roasted spice blends.  Usually featuring nutty flavours with cumin and coriander, it’s used most often as a dry dip for olive oil drizzled flatbreads. Dukkah is also enjoyed in a variety of ways from seasoning salads and vegetables to creating crunchy spice crusts for chicken and fish.  

Cook our delicious Dukkah Spiced Salmon in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Dukkah Spiced Salmon. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Harissa Paste pot, a Mint Sauce pot and a Dukkah Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Dukkah Spiced Salmon in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Harissa Paste
  • Mint Sauce
  • Dukkah Mix

Your shopping list:

Greek yoghurt
2 fillets
of salmon
of nuts

Our 20 minute recipe

  • 1.

    Put the aubergine and courgette slices in a bowl with 2 tbsps of olive oil and a pinch of salt. Mix well to coat. For the dressing, put the Harissa Paste in a small bowl and add the juice of 2 lemon wedges, stir well and keep aside. Add 3 tbsps of Greek yoghurt in a small bowl and swirl the Mint Sauce through. Keep aside.

  • 2.

    Heat 1-2 tbsp of oil in a griddle pan (or a wide frying pan) over medium-high heat and cook the vegetables for 2-3 mins on each side until lightly charred and soft. (Do this in 2 batches if needed.) Drizzle 1 tbsp of oil all over the veg if they look dry when you turn them over. Meanwhile, continue with step 3.

  • 3.

    Sprinkle the Dukkah Mix all over the salmon fillets, pressing it into the tops and sides. Heat 1 tbsp of oil in a frying pan over medium heat and cook the salmon, skin side down, for 3-4 mins. Quickly seal the sides and then cook the tops for 3-4 mins (or until cooked to your liking).

  • 4.

    If you’re doing flatbreads, toast them now. Serve the veg onto each plate with the Harissa dressing drizzled all over, and some mint yoghurt on the side. Rest a salmon fillet on top with a wedge of lemon and a flatbread on the side (if using). Sprinkle nuts over the dish (if using), and get stuck in!


Dukkah Spiced Salmon Reviews

BASED ON 298 reviews

Amanda - Jul 09, 2018

Very nice flavours

Wendy - Jun 22, 2018

This was not good for me, I usually love these recipes but this turned out way too greasy, might have been better had I owned a griddle pan but frying the aubergine and courgette was not to my taste.

Elaine - Jun 16, 2018

A bit of a bind prepping the veg, but worth it in the end. All the flavours work well together, makIng it very tasty. I added some new potatoes with a bit of garlic butter to fill it out for my husband and that worked well.

Emma - May 14, 2018

Definitely not one of my favourites but the fiest one I have actually disliked!

sandie - May 13, 2018

Really ejoyed the flavours. We added extra vegatbles & it tasted delicious.

Sarah - May 01, 2018


Gillian - Apr 23, 2018

We used Sea Bass as an alternative to salmon. It’s was absolutely superb. We’ll definitely get this one again. Thank you ????????

Nahlah - Apr 19, 2018

Sooooo good

Nicola - Apr 19, 2018

Really didn't like this one. First one I've not enjoyed.

Kathryn - Apr 16, 2018

Not really a fan of this dish.Personal preference but I don’t think salmon needs to be messed around with that much, it’s got it’s one flavour.

Luke - Apr 11, 2018

Loved it. Best one yet

Sarah - Apr 08, 2018

Tastiest recipe I’ve tried so far.

Nathalie - Apr 03, 2018

Next level deliciousness

Carole - Mar 28, 2018

This is a great dish, full of flavours. I used garlic flatbread to add to it. Lovely!

Svetlana - Mar 21, 2018

Way too salty for us

Grant - Mar 03, 2018

Too salty

Barbara - Feb 23, 2018


Mahiyar - Jan 23, 2018

This is a richly flavoursome way in which to enjoy salmon - we loved it and have reordered it for our next box. The aubergine and courgettes were great accompaniments, though will up the quantity the next time. In addition to the flatbreads, we also added some quinoa to the meal, which seemed to work well.

Tom - Dec 08, 2017

Really tasty and different flavours. Would have again

Matthew - Nov 20, 2017

So many flavours at once! Loved it.

Lesley-Ann - Nov 13, 2017

Very nice

Danielle - Oct 13, 2017

Find this all an odd dish with strange flavours

Kathryn - Oct 03, 2017

Dukkah herbs weren't as strong as I would have liked

Melanie - Sep 28, 2017

Only after currys

Dena - Sep 28, 2017

Delicious! I keep the salmon a bit pink so it's really succulent. Great contrast with the nuts.

Andrea - Sep 23, 2017

Lovely salmon -added some peppers too

Julie - Aug 28, 2017

Just not for me I'm afraid! Nothing wrong with it, just not my kind of flavourings.

Agatka - Aug 14, 2017

I needs about 3 times as much vegetables as listed (I doubled courgette & aubergine yet that still wasn't enough) but flavours were lovely.

Alaina - Aug 09, 2017

Yummy and easy!

paul - Jul 26, 2017

I am not keep on Aubergine or courgettes but this is possibly the best meal I have ever had.

Emma - Jul 19, 2017


Laurie - Jul 12, 2017

Made this with boiled new potatoes and mushrooms. No yogurt so used fat free mayo and a dash of vinegar with the mint glaze. Still absolutely delicious.

Sarah - Jul 05, 2017

Really tasty!

Katy - Jun 27, 2017

Loved this & it was so quick, made homemade flatbreads to go with it!

Rachael - Jun 26, 2017

I cheated and made with chicken but I enjoyed the flavour of the dry rub and both the dressing and mint sauce all combined well to lift the dish

Lisa - Jun 26, 2017


Kayleigh - Jun 19, 2017

Mint glaze was exceptional

Melanie - Apr 23, 2017

Love this one, have had it a few times now

Alessandra - Apr 19, 2017

not enough and ingredients were expensive, super hungry afterwards

Sophie - Dec 13, 2016

Yuk. The spice on the salmon was nice, everything else not!

Andrew - Nov 25, 2016

Really enjoyed this one. Nice spiced rub for the salmon. The harissa really lifted the veg, and the mint-infused yoghurt was a really zingy accompaniment. Only possible issue was the aubergine. If you don't like it, and usually find it a little tough, substitute another veg. A really yummy, healthy, quick & easy dish.

Julia - Nov 23, 2016

I found this one a bit fiddly to put together but it tasted fine. Definitely one to get again. I wonder if it will work with other types of fish (I'm not a huge fan of salmon).

David - Nov 20, 2016

Superb dish, I didn't think I was going to like it during prep and cooking but this is one of the best I've had from you. Nice and simple too.

Hamish - Aug 18, 2016

Agreed that the jelly was too firm to easily combine with the yoghurt the flavour redeems that. So fresh & zingy, light and healthy, yet fully satisfying.

Cath - Aug 13, 2016

We made the veggie version of this and it was a mistake, very poor and not something I would have again next time I would make it with fish.

Madison - May 24, 2016

Not a fan, not much flavour other than lemon, wish there was a bit more too it.

Richard - Mar 15, 2016

Different, fresh and seriously tasty! Like other reviews though the jelly was very hard to mix in with the yoghurt, fix this and it'll be a 5/5!

Sarah - Feb 28, 2016

This was stunning, absolutely delicious flavours and a wonderful change from our usual spicy salmon.

Julie - Feb 21, 2016

As we normally eat our salmon plain it was a lovely treat to have some real flavour to it. Loved the harissa sauce too. Hadn't read the reviews before cooking but the mint "glaze" was a nightmare to stir in (wish we'd used our own mint sauce). Am disappointed that feedback from a month-a-go acknowledged this but we still had the same issue.

Sarah - Feb 15, 2016

The salmon was delicious!


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