Eggless 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 minimal effort. The skin crisps up beautifully in a hot skillet while the flesh stays tender and flaky inside — the kind of result that looks far more impressive than the technique actually demands. Bright lemon wedges and a handful of fresh parsley finish each plate with a pop of color and freshness that balances the warm, earthy spices perfectly. Because the entire dish is built around salmon fillets, olive oil, and a pantry spice rub, there's nothing hidden to worry about — no binders, no coatings, no egg-based marinades sneaking in. It's a clean, straightforward cook that relies entirely on good technique and honest ingredients. Whether you're feeding a weeknight table or trying to eat a little more fish without sacrificing flavor, this one earns a permanent spot in the rotation.
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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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