Barley Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this spiced salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. A warm blend of turmeric, ginger, cumin, and garlic powder coats each fillet before it hits a hot skillet, building a beautifully seasoned crust while the inside stays silky and tender. The whole dish comes together with just a handful of pantry spices, olive oil, fresh parsley, and a squeeze of lemon — nothing hidden, nothing processed, nothing to second-guess. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients, so you can focus on the food rather than the label-reading. The technique of starting skin-side down and cooking undisturbed is the secret to getting that irresistibly crisp skin without any fuss. Bright parsley and a hit of lemon at the end cut right through the richness of the fish and make every bite feel fresh and lively. It's a clean, confident plate of food that earns a permanent spot in the dinner rotation.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp fine sea salt
- 2 tbsp extra-virgin olive oil
For serving
- 1 lemon, cut into wedges for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
In a small bowl, stir together the turmeric, ginger, garlic powder, cumin, black pepper, and sea salt until evenly combined.
- 2
Pat the salmon fillets dry with paper towels, then press the spice mixture evenly over the flesh side of each fillet.
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