BHA & BHT Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A bold spice blend of turmeric, ginger, cumin, and garlic powder coats the flesh side of each fillet, building layers of warm, earthy flavor before the fish even hits the pan. Cooking it skin-side down in shimmering olive oil gives you that irresistibly crispy skin while keeping the interior tender and flaky. For anyone navigating preservative-free eating, this recipe is a natural fit — every ingredient is a whole food or single-origin spice, with no processed shortcuts that might sneak in unwanted additives. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole dish and balance the richness of the salmon beautifully. It's clean, colorful, and genuinely delicious — the kind of plate you'll want to make on repeat.
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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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