Cumin Crusted Salmon with Zucchini and Dill Cakes

The salmon is crusted with the nutty spicy flavor of the cumin and served with freshly made zucchini pancakes topped with sour cream and a dash of dill… not easy but definitely worth the effort!

Ingredients (for 2)

  • 1 fillet fresh salmon (about 150 gr. or 5 oz.)
  • 1 zucchini
  • 1 tbsp dill
  • 4 tbsp all-purpose flour
  • 1 egg
  • 1 scallion
  • 1 tbsp mint
  • 2 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tbsp cilantro
  • 1 tbsp sour cream
  • 1/2 lemon
  • salt & black pepper


  • Set oven to 450˚F (230 °C)
  • Grate zucchini and put into a strainer; sprinkle with salt and cover with a clean cloth
  • Put aside for 10 minutes, then squeeze out excess water
  • Line a baking sheet with parchment paper and lightly grease; then place salmon onto lined sheet and drizzle with oil
  • Combine salt, cumin and cilantro and use to coat salmon all over
  • Put zucchini in a bowl along with mint, egg, black pepper, dill, scallions, salt and flour; stir to combine (taste and adjust if necessary)
  • Heat oil in a skillet and add the batter, cook until golden on each side
  • Bake salmon for about 10 minutes until thoroughly cooked
  • Serve salmon on top of dill pancakes with sour cream and dill on top of salmon, and a slice of lemon to garnish