Fructose Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this pan-seared salmon is built around a warm spice blend of turmeric, ginger, cumin, and garlic that turns an everyday fillet into something genuinely special. The skin crisps up beautifully in a hot skillet while the flesh stays tender and flaky — the kind of result that looks like it took way more effort than it did. For anyone managing fructose sensitivity, this recipe is a natural fit because every single ingredient is straightforward and low-risk, with no sauces, sweeteners, or high-fructose additions hiding anywhere in the dish. Fresh parsley and a squeeze of lemon at the end brighten everything up without introducing any problematic sugars. It's a clean, whole-food meal that doesn't feel like a compromise in the slightest. Whether you're cooking for yourself on a weeknight or plating up for guests, this one delivers bold flavor 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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