Seed Oil Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this spiced salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. A bold blend of turmeric, ginger, cumin, and garlic powder coats each fillet before it hits a hot skillet, building a beautifully seasoned crust that locks in all that rich, flaky goodness underneath. The only fat in the recipe is extra-virgin olive oil — a clean, cold-pressed choice that keeps things well away from the refined, industrially processed oils that can be so hard to dodge in restaurant cooking and packaged foods. Cooking the salmon skin-side down first is the real trick here: it renders the skin until it's shatteringly crisp while gently bringing the flesh up to a perfect, just-cooked temperature before a quick flip finishes the job. A shower of fresh flat-leaf parsley and a squeeze of bright lemon at the end cut right through the warmth of the spices and make every bite feel alive. It's a genuinely wholesome plate built from ingredients you can feel good about, with zero compromise on flavor.
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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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