1. Preheat the oven to 375°F. Line a baking pan with parchment paper.

2. Place the salmon fillets skin-side down in the prepared baking pan. Bake until the fish turns light pink, 10 to 12 minutes. Transfer to a plate. Once cool enough to handle, peel off and discard the salmon skin. Put a fresh piece of parchment in the baking pan.

3. Using two forks, flake the cooked salmon into small pieces and transfer to a large mixing bowl. Add the dukkah, green onions, white onion, cilantro, lemon zest, egg, and chickpea flour. Stir to combine. Make small salmon patties, 2 1/2-inch wide, using about 1/2 cup of the mixture per patty. Place the patties in the prepared baking pan. Cover with aluminum foil or plastic wrap and refrigerate for 30 minutes, or overnight, to help the patties firm up for successful frying.

4. When ready to cook, line a large plate with paper towels. In a large skillet, heat 2 to 3 Tbsp vegetable oil over medium-high heat until the oil begins to ripple. Carefully put two patties into the skillet and cook until golden brown, 3 to 4 minutes. Flip the patties and cook for another 2 to 3 minutes. Transfer the patties to the prepared plate. Discard any browned bits from the skillet and repeat with the remaining patties, adding more oil and adjusting the heat as needed. Serve warm with a squeeze of lemon juice and a drizzle of dressing.

Variation: Want to make a faster version of this recipe for dinner? Simply coat even-size salmon fillets with 1 tsp vegetable oil each. Rub the dukkah on top and cook the fillets as directed. Remove the skin and serve whole with lemon wedges or the dressing.

Recipe courtesy of Jessica Goldman Foung, the blogger behind SodiumGirl.com and the author of Low-So Good: A Guide to Real Food, Big Flavor, and Less Sodium.

Photograph courtesy of John Lee.