Turkey Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A warm spice blend of turmeric, ginger, cumin, and garlic powder coats the flesh side of each fillet, building layers of flavor before the fish even hits the pan. The technique is straightforward — skin-side down in a hot skillet, left completely undisturbed — and the payoff is shatteringly crisp skin with tender, perfectly cooked salmon underneath. A scatter of fresh flat-leaf parsley and a squeeze of bright lemon at the end cut right through the richness and tie everything together beautifully. For anyone navigating a poultry-free table, this recipe is a genuinely exciting main course that never feels like a compromise. It's bold, nourishing, and built entirely from pantry spices, fresh fish, and good olive oil — nothing hidden, nothing to second-guess.
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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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