Xanthan Gum Free Turmeric Salmon with Lemon & Herbs
Golden from a warm spice blend and finished with bright lemon and fresh parsley, this pan-seared salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. The flesh side gets a generous coating of turmeric, ginger, cumin, garlic powder, and black pepper before hitting a hot skillet, building a deeply fragrant crust while the skin turns perfectly crisp underneath. Because every single ingredient here is a whole, unprocessed food — fish, spices, olive oil, lemon, herbs — there's nothing to second-guess on the label front, and xanthan gum simply has no place in this recipe to begin with. That's genuinely good news for anyone who has learned to scan ingredient lists with a skeptical eye, since even "simple" spice blends and sauces can sneak in additives. The technique is straightforward: cook the salmon skin-side down without touching it, flip once, and pull it when an instant-read thermometer hits 145°F for a result that's moist in the center and satisfyingly crisp on the outside. A squeeze of lemon and a handful of roughly chopped flat-leaf parsley at the end cut through the richness and make the whole plate pop with color. It's clean, bold, and genuinely delicious — the kind of recipe you'll come back to again and again.
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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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