AIP Friendly Lemon Herb Salmon

Total time25 min

Prep time10 min

Cook time15 min

4.7

(19)

Salmon is one of those proteins that genuinely shines when you keep things clean and intentional, and this pan-seared version delivers on every level. The fillets get a quick rub of turmeric, ginger, and sea salt before hitting a hot skillet, building a gorgeous golden crust that locks in all that rich, buttery flavor. What makes this dish so satisfying for anyone navigating the autoimmune protocol is that every single ingredient — from the olive oil to the fresh herbs — fits the framework without any workarounds or substitutions. The pan sauce is where things really come alive: sliced garlic, chicken broth, bright lemon juice, and a generous handful of thyme, parsley, and rosemary all simmer together into something that tastes far more complex than the effort involved. Spooning that fragrant herb sauce over the finished fillets ties the whole plate together in a way that feels genuinely restaurant-worthy. This recipe serves four, making it an easy weeknight option that doesn't require cooking separate meals for different people at the table.

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Ingredients

4 servings

4 salmon fillets (6 oz each), skin-on
1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil, divided

For the pan sauce

4 garlic cloves, thinly sliced
⅓ cup chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tbsp fresh thyme leaves
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the salmon fillets dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of each fillet.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases cleanly from the pan.

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