Brazil Nut Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and packed with bold spice, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A warm blend of turmeric, ginger, cumin, and garlic powder coats each fillet before it hits a hot skillet, building a deeply savory crust while the flesh stays silky and tender inside. The skin crisps up beautifully when left undisturbed, so resist the urge to move it — patience pays off here. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end cut right through the richness and brighten every bite. For anyone navigating tree nut sensitivities, this recipe is naturally free of any such concerns — just clean, whole ingredients with zero need to scrutinize labels or swap anything out. It's a genuinely satisfying plate that works just as well for a quiet dinner at home as it does when you're cooking for guests.
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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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