Carrageenan 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 the flesh side of each fillet, building layers of flavor before the fish even hits the pan. Cooking it skin-side down in shimmering olive oil gives you that irresistible crispy skin while the heat gently works its way up through the fillet — no oven, no fuss. For anyone avoiding carrageenan, this recipe is naturally in the clear: every single ingredient is a whole food or pure spice, with no processed sauces, dairy alternatives, or packaged seasonings where that additive tends to hide. Fresh parsley and a squeeze of lemon at the end brighten everything up and cut right through the richness of the fish. It's clean, vibrant, and genuinely delicious — the kind of plate that makes you feel good about what you're eating without sacrificing a single bit of satisfaction.
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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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