Pecan Free Turmeric Salmon with Lemon & Herbs
Golden from a bold spice blend of turmeric, ginger, cumin, and garlic, this pan-seared salmon delivers serious flavor with a beautifully crisp skin and tender, flaky flesh. The warm, earthy rub does all the heavy lifting, so by the time the fillets hit a hot skillet, you're already most of the way to an impressive dinner. Cooking the salmon skin-side down and leaving it undisturbed is the secret to that satisfying crunch — no oven, no fuss, just a single skillet and about ten minutes of active cooking. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten everything up and balance the richness of the fish perfectly. Because this recipe relies entirely on whole spices, olive oil, and fresh herbs, there's no need to scan labels or worry about shared-facility warnings that can make packaged spice blends a gamble. It's a clean, straightforward weeknight dinner that feels far more special than the effort involved.
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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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