Pescatarian Turmeric Salmon with Lemon & Herbs
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved. The flesh side gets coated in a warm, earthy blend of turmeric, ginger, cumin, and garlic before hitting a hot skillet, building a deeply fragrant crust while the skin crisps up beautifully underneath. Cooking the fillets skin-side down and leaving them completely undisturbed is the real secret — it locks in moisture and delivers that satisfying crackle when you finally flip. A quick finish on the flesh side brings everything to a perfectly flaky, golden result. Fresh parsley scattered over the top and a squeeze of bright lemon at the table cut right through the richness of the fish. The whole thing comes together in one pan with pantry spices and a drizzle of olive oil, which means cleanup is as easy as the cooking. It's the kind of recipe that earns a permanent spot in the weekly 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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