High Fructose Corn Syrup Free Turmeric Salmon with Lemon & Herbs
Golden and fragrant with turmeric, ginger, and cumin, this pan-seared salmon is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The spice blend presses right into the flesh, building a deeply savory crust while the skin crisps up beautifully in a hot skillet — no marinade, no fuss. Bright lemon wedges and a scatter of fresh parsley cut through the richness at the end, keeping every bite feeling clean and vibrant. Because this recipe is built entirely from whole spices, fresh fish, and olive oil, there's no reason to scan labels or worry about sweeteners sneaking in through sauces or pre-made seasoning blends. That's the quiet win here — every ingredient is exactly what it says it is. Whether you're cooking for yourself or feeding a table, 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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