Hazelnut Free Turmeric Salmon with Lemon & Herbs
Golden with turmeric and fragrant with ginger, cumin, and garlic, this pan-seared salmon is the kind of weeknight dinner that looks and smells far more impressive than the effort involved. The spice blend gets pressed directly onto the flesh side of each fillet, so every bite is deeply seasoned before the fish even hits the pan. Cooking the salmon skin-side down in shimmering olive oil for several minutes without touching it is the secret to getting that irresistibly crisp skin, while the quick flip at the end seals in a perfectly flaky, tender interior. A scatter of fresh flat-leaf parsley and a squeeze of bright lemon at the end cut right through the warm, earthy spices and pull the whole dish together. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based ingredients — just clean, bold flavors from pantry staples and fresh fish. It's the kind of plate that feels restaurant-worthy but comes together entirely in a single 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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