Citric Acid Free Turmeric Salmon with Lemon & Herbs
Warm, golden, and fragrant with a bold spice crust, this pan-seared salmon delivers serious restaurant-level flavor with minimal effort. The blend of turmeric, ginger, cumin, and garlic powder creates a deeply aromatic rub that caramelizes beautifully against the hot skillet, giving you crispy skin and tender, flaky flesh in every bite. For anyone avoiding citric acid, the tricky part with fish dishes is often the sauces, marinades, or pre-seasoned fillets that sneak in citric acid as a preservative — here, every single ingredient is straightforward and easy to verify. The lemon wedges are served on the side rather than cooked into the dish, so you stay in full control of how much or how little you use. Fresh parsley scattered over the top adds a bright, herby finish that keeps things lively without relying on any processed additions. It's the kind of weeknight dinner that looks impressive, tastes incredible, and comes together in one skillet with zero fuss.
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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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