Chicken Free Turmeric Salmon with Lemon & Herbs
Golden from a warm spice blend of turmeric, ginger, cumin, and garlic, these pan-seared salmon fillets are the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The skin crisps up beautifully in a hot skillet while the flesh stays tender and flaky all the way through — a texture combination that's genuinely hard to beat. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten everything up and keep the flavors clean and vibrant. Since this dish is built entirely around salmon and a handful of pantry spices, there's no need to scan labels or worry about hidden poultry ingredients sneaking in through a marinade or seasoning blend. The technique is straightforward — pat dry, press on the spice rub, and let the skillet do the work — making it accessible even on a busy evening. It's bold, nourishing, and satisfying in a way that feels anything but restrictive.
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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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