Yeast Free Turmeric Salmon with Lemon & Herbs
Golden from a bold spice blend of turmeric, ginger, cumin, and garlic powder, this pan-seared salmon is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved. The flesh side gets a generous press of warm, earthy spices before hitting a hot skillet, building a beautifully fragrant crust while the skin crisps up underneath. Avoiding yeast in savory cooking is usually straightforward, but spice blends and store-bought seasonings can sneak in unexpected additives — mixing your own blend from scratch here keeps everything clean and completely worry-free. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end brighten the whole dish and balance the deep, golden warmth of the turmeric. The technique is simple: let the salmon cook undisturbed skin-side down until it's nearly done, then a quick flip finishes it off perfectly. It's a satisfying, flavor-packed plate that proves eating around dietary restrictions doesn't mean sacrificing anything at the dinner table.
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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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