Mustard Free Turmeric Salmon with Lemon & Herbs
Golden and fragrant from a bold spice rub, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The combination of turmeric, ginger, cumin, and garlic powder creates a deeply aromatic crust that blooms beautifully in hot olive oil, while the skin crisps up to a satisfying crackle. For anyone navigating condiment-heavy cuisines, salmon dishes can be a minefield — marinades and spice blends often sneak in mustard powder or mustard seed without much fanfare. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole plate and balance the warm, earthy spices. The technique is simple — skin-side down, mostly hands-off, then a quick flip — and the result is moist, flaky fish with a gorgeous color that looks like it came out of a restaurant kitchen.
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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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