Capsaicin Free Turmeric Salmon with Lemon & Herbs
Warm, golden, and deeply aromatic, this pan-seared salmon delivers serious flavor without a single drop of heat. The spice blend — turmeric, ginger, cumin, garlic powder, and black pepper — builds a beautifully fragrant crust that's bold and complex, yet completely free of chili, cayenne, or any capsaicin-containing ingredient. For anyone who has had to skip spiced fish dishes out of caution, this one is a genuine win. The technique is straightforward: press the spice mix onto the flesh side, lay the fillets skin-side down in a hot skillet, and let the heat do the work until the skin turns irresistibly crisp. A quick flip finishes the cook, and you're left with salmon that's flaky and moist all the way through. Fresh parsley and a squeeze of lemon at the end brighten everything up and keep the whole plate feeling light and vibrant. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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