Wheat 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 involved. A warm 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. The whole recipe is built entirely from fish, spices, and olive oil — not a grain or flour in sight — so it naturally sidesteps the ingredient-label anxiety that can make finding a solid dinner option such a headache. Cooking the salmon skin-side down first is the real trick here: it renders the skin crisp while gently bringing the flesh up to temperature, so you get that perfect just-cooked texture all the way through. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten everything up and keep the dish feeling light despite all that bold spice. It's clean, colorful, and genuinely crave-worthy — the kind of plate you'll want to put on regular 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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