Turmeric and Ginger Crispy Skin Salmon

There is nothing I love more than salmon. It seems like the more I eat it, the deeper my love grows. That's why I had to share one of my favorite ways to cook salmon, with turmeric and ginger with the skin fried to perfection.

Not only is this salmon filled with Omega-3 Fatty Acids, but it also is anti-inflammatory because of the turmeric and ginger. Remember warriors, inflammation is taken care of externally AND internally.

Serving size: Makes 3 servings

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients for turmeric and ginger crisp skin salmon

  • 3 6oz salmon filets
  • 2 tbs olive oil (or any oil of your choosing, but I try to stick with oils that don't cause inflammation like canola, safflower, soybean; Instead try grapeseed, coconut oil, hemp seed oil, or avocado oil)

Rub ingredients

  • 3 tsp Himalayan pink salt
  • 2 tsp Black peppercorns
  • 1 tbs Ginger powder
  • 2 tsp Turmeric powder
  • 3 tsp Dillweed

Directions for turmeric and ginger crisp skin salmon

  1. Start warming your pan at medium-high heat.
  2. Wash the salmon filets and place them to the side.
  3. Make salmon rub by combining all of the rub ingredients above.
  4. Add oil to the pan.
  5. Season both sides of the salmon.
  6. Place salmon in pan skin side down. (The ghost of Chef Ramsey is watching you!) *joking
  7. Cook at medium-high heat for 5 minutes or until the salmon fat turns white.
  8. Flip and cook for another 2 minutes.
  9. Flip back over and cook for an additional 2 minutes. (depending on the thickness and width of the salmon)
  10. Serve and enjoy.

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Nutrition facts

per serving

  • calories: 1298
  • cholesterol: 420mg
  • dietary fiber: 1.1g
  • protein: 144.6g
  • sodium: 764mg
  • sugars: 0.1g
  • total carbohydrates: 11.7g
  • total fat: 69.7g

Disclaimer: HSDisease.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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