Rice 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 earthiness of the spices is brightened at the end with fresh parsley and a squeeze of lemon, making every bite feel vibrant and complete. Salmon dishes can sometimes lean on grain-based sides or sauces thickened with starchy fillers, but this one stands entirely on its own — no hidden grains, no complicated prep, just clean, whole ingredients doing the heavy lifting. The technique is straightforward: a hot skillet, a good sear skin-side down, and a quick flip to finish. Cooking the fillets undisturbed for those first several minutes is the secret to getting that irresistibly crispy skin without any sticking. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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