Chestnut Free Turmeric Salmon with Lemon & Herbs
Golden from a bold spice blend of turmeric, ginger, cumin, and garlic, this pan-seared salmon delivers serious flavor with a beautifully crisp skin and tender, flaky flesh underneath. The warm, earthy rub comes together in minutes, and a hot skillet does all the heavy lifting — no oven, no fuss. Fresh parsley scattered over the top and a squeeze of bright lemon at the table balance the richness of the fish perfectly. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient on the list is straightforward, with zero hidden surprises lurking in a spice packet or sauce. The technique of cooking the salmon skin-side down undisturbed is the real secret here, building that golden crust before a quick flip finishes the job. 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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