Coconut Free Turmeric Salmon with Lemon & Herbs
Golden and fragrant with turmeric, ginger, and cumin, this pan-seared salmon delivers serious flavor with a beautifully crisp skin and tender, flaky flesh. The spice blend is pressed directly onto the fish before it hits a hot skillet, building a deeply savory crust that smells absolutely incredible as it cooks. Olive oil is the only fat in play here, so there's no hidden dairy, nut oils, or tropical-derived ingredients to second-guess — just clean, straightforward cooking. Finishing with bright lemon wedges and a scatter of fresh parsley keeps everything feeling light and vibrant on the plate. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. If you've ever worried about store-bought spice blends or pre-marinated fish sneaking in unwanted ingredients, making your own rub from pantry staples puts you fully in control.
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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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