Crispy Suya-Spiced Salmon

By Kiano Moju

Published June 17, 2025

Crispy Suya-Spiced Salmon
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(65)
Comments
Read comments

Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you are throwing on the grill — and it has plenty of other uses, too. Here, the coarsely ground peanuts in the suya meld with panko to give the crunchiest crust to roasted salmon while adding a Nigerian spin. Using a bit of oil helps the panko mixture cling to the fillets, creating a crispy, flavorful dish that pairs perfectly with rice and a fresh cucumber and tomato salad.

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Ingredients

Yield:4 servings

    For the Suya Spice Coating

    • ¼cup roasted unsalted peanuts
    • 1teaspoon ground ginger
    • 1teaspoon smoked paprika
    • 1teaspoon granulated garlic 
    • ½teaspoon granulated onion
    • ½teaspoon ground cayenne
    • ½teaspoon kosher salt (such as Diamond Crystal)
    • ¼cup panko bread crumbs
    • 1garlic clove, minced
    • 1tablespoon olive oil or softened butter

    For the Salmon

    • 4(6-ounce) salmon fillets (skin-on or skinless)
    • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

458 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 38 grams protein; 442 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees and set a rack in the middle. Line a baking sheet with parchment paper.

  2. Step 2

    Make the suya spice coating: Combine the peanuts, ginger, paprika, granulated garlic, granulated onion, cayenne and salt in a mini food processor or blender, pulsing until the peanut bits are the size of panko bread crumbs. Tip into a small bowl. Add the panko, breaking up any large chunks with your fingertips, then stir in the minced garlic and olive oil.

  3. Step 3

    Prep the salmon: Place the salmon, skin side down, on the baking sheet, leaving space between each fillet. Season on top with salt and pepper. Spoon the suya spice coating over the top of each salmon fillet, lightly pressing to adhere. (Don't worry about the sides.)

  4. Step 4

    Roast until the coating is golden brown and salmon flakes easily with a fork, about 12 minutes. Serve with your desired side dishes.

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Ratings

5 out of 5
65 user ratings
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Comments

APRN

Made this last night. There was some of the suya mixtureleft after prepping the salmon, so I cut 2 inch-thick slices from a head of cabbage, drizzled them with olive oil, pressed the reserved suya on top of them, and added them to the pan with the salmon. Delicious!

Joan

Delicious! I paired it with lightly steamed sugar snap peas from our growers market and they provided a great foil for the spicy fish. Also have suya mixture left and I'm planning on topping a baked sweet potato with it.

Vicki

Delicious! As with other fish toppings, I used spray oil on top after putting the dry mix on the salmon. Much easier than mixing oil with dry mix. Also, if you have extra topping, you can easily store the dry version in a jar on a shelf.

Rebecca S

Made as written. The topping is crunchy, fun, and tasty. But I think a lot of the NYT recipes like this are written for farmed salmon, not the beautiful wild PNW sockeye we had last night. The salmon flavor felt buried and I felt like I was doing a disservice to the fish. I would absolutely (and likely will!) make again with cod or rockfish or some other white fish that doesn't have a strong flavor of its own that I want to taste. Served with rice and greens--excellent combo.

Barbara

Would this be good with other fish? Which ones?

Rebecca S

Yes! Would recommend with any subtle white fish--cod, tilapia, something like that.

Paul

So perfect!

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