Dukkah is an Egyptian mixture of nuts, herbs, seeds and Mediterranean spices. It is often eaten by dipping bread into olive oil and then into the nut/spice mixture. But it also makes a great spice rub for meats and fish, a wonderful garnish for dips and topping for flatbread. It’s a true utility player in the kitchen.

You can buy it ready-made, but it’s so easy to make — and chances are, it will be fresher, too. Traditional dukkahs often have hazelnuts, but I prefer pine nuts or pistachios. And while most dukkahs call for chile pepper, I prefer the smoky flavor of smoked paprika or pimenton de la vera.

To cook the salmon, I love this restaurant sear-roasting method, which is a great trick for entertaining. Just sear the salmon on the seeded side, then flip it onto a sheet pan and finish cooking in the oven. You can sear the salmon minutes before your guests arrive and transfer it to a sheet pan, then pop it in the oven when you’re getting ready to serve dinner.

Salmon with Pine Nut Dukkah

Serves 8

Ingredients

1/3 cup pine nuts or pistachios

1 tablespoon coriander seeds

1 tablespoon cumin seeds

¼ cup sesame seeds

1 teaspoon sea salt

½ teaspoon cracked pepper

½ teaspoon smoked paprika

½ teaspoon brown sugar

8 fresh salmon filets, about 6 ounces each, skin removed, de-boned

1 tablespoon canola, grapeseed or avocado oil

Directions

Heat oven to 325 degrees. Toast the pine nuts on a sheet pan until golden, 7 to 8 minutes. Set aside to cool. Increase oven temperature to 425 degrees.

Pulse the pine nuts in a food processor to chop coarsely.

Place a sauté pan over medium heat. Add the coriander and cumin seeds, tossing to mix often, until the seeds are fragrant and popping. Remove from heat. Toast sesame seed seeds in a small pan for 1 to 2 minutes until the seeds are golden. Transfer to a mortar and pestle and gently pound to break up spices (or transfer to a spice grinder and coarsely grind).

Transfer the seeds and nuts to a medium bowl. Add the salt, pepper, paprika and brown sugar and mix together. Taste and adjust if required.

Dip the skinned side of the salmon into the spice mixture to coat heavily. Repeat with all the salmon filets.

Heat oil in a large sauté pan over medium-high heat. (Do not add too much oil or it will cause the crust to fall off.) Place salmon filets into the pan, spice-side down. Cook until the spices are dry, golden brown and toasted, about 3 minutes. Gently transfer the salmon, crust-side up, onto a sheet pan. Roast the salmon in the oven for 6 to 8 minutes or until the salmon is just cooked through, then serve.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.