Mushroom Free Turmeric Salmon with Lemon & Herbs
Golden and fragrant with warm spices, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. The spice blend — turmeric, ginger, cumin, and garlic powder — builds a deeply savory crust on the flesh side while the skin crisps up beautifully in a hot skillet. For anyone navigating a mushroom-free lifestyle, this recipe is naturally a safe bet: every single ingredient is clean and straightforward, with zero risk of hidden fungi lurking in a sauce packet or seasoning blend. Cooking the fillets skin-side down first and leaving them undisturbed is the real trick to getting that satisfying crunch without any fuss. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten everything up and balance the earthiness of the spices. It's bold, it's bright, and it comes together in one pan — which means less cleanup and more time to actually enjoy your meal.
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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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