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Spiced Salmon with Almond ‘Hummus’

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