Seared Hearth Turmeric Salmon (Printable Version)
Tender salmon infused with turmeric and lemon, oven-baked then seared for a crisp finish.
# Ingredient List:
→ Fish
01 - 4 salmon fillets, skin-on, pin bones removed, approximately 6 ounces each
→ Marinade
02 - 2 tablespoons olive oil
03 - 1½ teaspoons ground turmeric
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 2 garlic cloves, finely minced
→ Garnish
11 - 1 lemon, thinly sliced
12 - 2 tablespoons fresh cilantro or parsley, chopped
# How to Make It:
01 - Preheat the oven to 425°F. Place a heavy oven-safe skillet or baking sheet inside to heat thoroughly.
02 - In a small bowl, whisk together olive oil, ground turmeric, cumin, smoked paprika, sea salt, black pepper, lemon zest, lemon juice, and minced garlic until well combined.
03 - Pat salmon fillets dry. Evenly coat both flesh and skin sides with the marinade. Let rest at room temperature for 10 minutes to absorb flavors.
04 - Remove the heated skillet or baking sheet from the oven. Place salmon fillets skin-side down on the hot surface. Arrange lemon slices on top of each fillet. Bake for 12 to 15 minutes, until salmon flakes easily but remains moist inside.
05 - Heat a nonstick or cast-iron skillet over high heat. Once hot, quickly sear the salmon skin-side down for 1 to 2 minutes to achieve a crisp texture.
06 - Transfer salmon to serving plates. Garnish with chopped fresh cilantro or parsley. Serve immediately.
# Expert Advice:
01 -
- It comes together in under 35 minutes, which means a weeknight dinner that feels restaurant-worthy without the stress
- The turmeric and cumin create this golden, warming quality that tastes indulgent but is actually incredibly healthy
- That final sear gives you crispy skin while keeping the flesh perfectly moist and buttery inside
- It's naturally whole30 and paleo-friendly, so you can feel good about what you're eating
02 -
- Pat your salmon dry. I can't overstate this. Wet salmon won't sear properly and you'll lose that crucial crispy skin texture that makes this dish special.
- Don't overcrowd your pan when you're doing the final sear. If you're making this for more than two people, do the skin-searing in batches or the skin will steam instead of crisp.
- That 10-minute rest after marinating isn't just about flavor—it helps the seasoning actually absorb into the fish instead of just sitting on top.
03 -
- If you don't have an oven-safe skillet, you can start your salmon on a preheated baking sheet and skip the final sear—it won't be quite as crispy, but it'll still be delicious and you'll save yourself a step.
- Make the marinade the night before and let it sit in the fridge. The flavors develop and deepen, and when you're in a rush the next day, you're basically done before you started.