Cashew 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 required. A warm blend of turmeric, ginger, cumin, and garlic powder coats the flesh side of each fillet, building deep, layered flavor before the fish even hits the pan. The technique is straightforward — skin-side down in a hot skillet, left undisturbed until the skin turns perfectly crisp and the flesh goes opaque — then a quick flip to finish it off. Fresh parsley and bright lemon wedges at the end cut through the richness and tie everything together beautifully. Because the ingredient list is entirely whole foods and pantry spices, there's zero concern about hidden nut-based fillers or cross-contamination from processed sauces. It's naturally clean, completely satisfying, and proof that simple cooking done right always wins.
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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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