Macadamia Free Turmeric Salmon with Lemon & Herbs
Golden and fragrant from a bold spice blend of turmeric, ginger, cumin, and garlic, this pan-seared salmon is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The skin crisps up beautifully in a hot skillet while the flesh stays tender and flaky inside — a technique that rewards patience and a hands-off approach during those first few minutes of cooking. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole dish and balance the warm, earthy spices perfectly. The ingredient list is refreshingly short and straightforward, built entirely around fresh fish, pantry spices, and good olive oil — no specialty items, no nut-based sauces, no hidden surprises. For anyone navigating tree nut concerns, this recipe is a clean and confident choice that doesn't ask you to swap or substitute a single thing. It's the kind of dish you'll want to keep on regular rotation, whether you're cooking for yourself or putting something special on the table for guests.
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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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