Crispy Turmeric Salmon With Yogurt Sauce
This crispy turmeric salmon recipe is easy, delicious, and ready in just 20 minutes. Paired with a herby greek yogurt sauce to round out the dish!
Parsley Yogurt Sauce:
- 2/3 cup plain greek yogurt
- 1/2 cup fresh parsley
- 1 tsp garlic powder
- 1 lemon, juice only
- Salt + pepper, to taste
Mix olive or avocado oil, turmeric powder, garlic powder, and cumin together in a small bowl.
Brush all of the oil-turmeric mixture over salmon fillets, coating well. Crack salt + pepper over salmon and set aside.
Make the yogurt sauce by placing all sauce ingredients in a food processor. Pulse until well-combined. Set aside.
Heat a frying pan over high heat. Test to make sure the pan is hot enough by splashing a drop of water on it. If it sizzles - you're good to go!
Take your salmon fillets and place them skin side down onto the hot pan. Cook for 3-5 minutes (depending on thickness), using a spatula to press salmon down.
Once the sides of the salmon have turned more opaque, flip the fish so that the skin-less side is touching the pan. Turn off the heat, and let the fish cook for another minute or two. The goal is to have the outside cooked, but the insides soft and tender.
Transfer the cooked salmon to a plate, leaving the crispy skin on. Serve with a side of cooked grains and veggies. Drizzle yogurt sauce overtop + enjoy!
*If you don't have a food processor, you can finely chop the parsley before stirring all sauce ingredients together in a bowl.
*While best enjoyed fresh, leftover salmon will keep for 3-4 days in an airtight container in the fridge. Keep any leftover yogurt sauce in a separate airtight container in the fridge.
*Serve with a side of whole grains (e.g. brown rice, quinoa, or farro) and cooked veggies (e.g. sautéed broccoli or leafy greens). Start cooking your grains before the salmon, so that they're ready at the same time!