Cinnamon Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and ready in minutes, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A bold spice 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. Cooking the salmon skin-side down in shimmering olive oil for the majority of the time gives you that irresistibly crisp skin while keeping the interior tender and flaky. A quick flip at the end brings everything to a perfect finish, and a thermometer takes all the guesswork out of doneness. Fresh flat-leaf parsley and bright lemon wedges at the end cut right through the richness of the fish, making every bite feel balanced and alive. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely satisfying find — the spice profile is warm and complex without a trace of it, so you can dig in without scanning labels or second-guessing a thing.
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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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