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
- Start warming your pan at medium-high heat.
- Wash the salmon filets and place them to the side.
- Make salmon rub by combining all of the rub ingredients above.
- Add oil to the pan.
- Season both sides of the salmon.
- Place salmon in pan skin side down. (The ghost of Chef Ramsey is watching you!) *joking
- Cook at medium-high heat for 5 minutes or until the salmon fat turns white.
- Flip and cook for another 2 minutes.
- Flip back over and cook for an additional 2 minutes. (depending on the thickness and width of the salmon)
- Serve and enjoy.
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 does not provide any express or implied warrant toward the content or outcome of any recipe.
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