Walnut Free Turmeric Salmon with Lemon & Herbs
Golden, fragrant, and deeply satisfying, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. A bold spice blend of turmeric, ginger, cumin, and garlic powder coats the flesh side of each fillet, building layers of warm, earthy flavor before the fish even hits the pan. Cooking the salmon skin-side down in shimmering olive oil for several minutes creates a gloriously crisp skin while keeping the interior tender and flaky. A quick flip finishes the job, and you're left with perfectly cooked fillets that hit 145°F all the way through. Fresh parsley scattered on top adds a bright, herby contrast, and a squeeze of lemon at the table ties everything together beautifully. For anyone navigating tree nut concerns, this recipe is naturally clean — every ingredient is straightforward, with no sauces, coatings, or garnishes that might sneak in hidden risks. It's a confident, colorful plate that proves eating around an allergy doesn't mean eating around 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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