Spiced Salmon with Almond ‘Hummus’

Spiced Salmon with Almond ‘Hummus’
Spiced Salmon with Almond ‘Hummus’
5 from 1 vote

Spiced Salmon with Almond ‘Hummus’

This is one of my favourite types of dinners. Beautifully spiced fish, creamy sauce and salad leaves. Simple and so good.

I’ve been buying frozen wild Alaskan salmon from the guys at
Fish & Co in Sydney.

It’s expensive but worth it.

Love how it has so much more flavour than farmed salmon.

And I should mention the spice mix.

I call it the ‘Stonesoup spice’ because it’s my favourite go-to blend.

I used to call it my ‘secret’ spice. But since I’m sharing the recipe with you here I had to change the name ?

It’s just equal parts ground cumin, coriander and smoked paprika.

I’m happy to share. It can be your secret blend too ;)

Course Dinner
Cuisine modern, Moroccan
Keyword 30-minutes, almonds, low carb, salmon, simple, spices, wholefoods
Total Time 30 minutes
Servings 2 people


  • 100 g (3.5oz) almond meal
  • 1 clove garlic peeled and smashed (optional)
  • 2 tablespoons lemon juice
  • 1 tablespoon Stonesoup spice*
  • 2 salmon fillets
  • handful flaked almonds (50g / 2oz)
  • salad leaves or green veg to serve


  1. Place almond meal, 100g (3.5oz) water, garlic (if using) and 2 tablespoons lemon juice in a tall jar or jug.
  2. Using your stick blender puree until creamy and well combined.
  3. Stir in extra virgin olive oil and a pinch of salt. Taste and season with more salt or lemon juice as needed.
  4. Combine spice and 1 tablespoon more of olive oil in a small bowl with a pinch of salt. Toss in salmon to coat with the spiced oil.
  5. Heat a medium frying pan on a medium high heat. Add salmon and cook for 3-5 minutes on each side or until cooked to your liking.
  6. Divide hummus between two plates. Top with hot salmon. Wipe out the pan and toast the almonds in the pan for a minute or until starting to brown. Scatter almonds over the fish. Finish with salad on the side.

Recipe Video

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NET CARBS: 22g/serve
WINE MATCH: A big buttery Chardonnay.

Spiced Salmon with Almond ‘Hummus’ Variations & Substitutions

*Stonesoup spice – make your own by adding 1 teaspoon each ground cumin, coriander and smoked paprika.

nut-free – make regular hummus instead.

Low FODMAP – skip the garlic and use macadamias instead of the almond meal. Puree in a food processor.

different nuts – you can use any nut you like, if using whole nuts you’ll need to puree in a food processor instead of using your stick blender.

keto / ultra low carb – replace the almond hummus with mayo or smashed avocado.

vegetarian – spiced mushrooms or eggplant steaks. Fried eggs, tempeh, halloumi.

more substantial (carb lovers) – steamed potatoes, pita bread, couscous.

more substantial (low carb) – more almonds, a big drizzle extra virgin olive oil.

different vegetables – serve with any cooked green veg. Like broccoli, green beans, kale, spinach, chard, silverbeeet, asparagus. Will also work with cooked or raw cabbage or mashed cauliflower.

different protein – chicken, pork chops, lamb cutlets, fried eggs (just drizzle the spiced oil over before serving), halloumi.

Waste Avoidance Strategy

almond meal / spices / almonds – keep them in the pantry.

garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

salmon fillets – freeze them.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Most can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

Prepare Ahead

You can make the hummus up to a week ahead. And marinate the salmon a day ahead. But best when the fish is freshly cooked. Leftovers will keep in the fridge for up to a week or can be frozen.

Spiced Salmon with Almond ‘Hummus’

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Have fun in the kitchen!

With love,
Jules x


  • I don’t usually comment on recipes I haven’t made yet – but this looks too good ! I’ve stopped eating Salmon unless I can be sure it is line-caught wild because of the damage to our fish diversity cased by fishing with nets that bring up way more than was intended. However I have access to some really great trout from Northern Ontario lakes so I’ll use that. Probably make this for dinner tonight. Thanks Jules. I’ll come back and rate it when I’ve actually made it.

  • 5 stars
    Love this recipe. Since there is just me I often had leftover salad fixings … Tomatoes, celery, lettuce, etc. Now I buy some tomato juice and a beet. Throw the salad stuff and the beet in a juicer. Add to tomato juice and add spices … Viola. You have a breakfast juice from heaven.

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