Turmeric-Ginger Salmon

Published: Aug. 7, 2024

Total Time: ~1 hour (10 minutes prep, 25 minutes cook, 30 minutes marinating)

Introduction

This Turmeric-Ginger Salmon features a fragrant, aromatic marinade of turmeric, ginger, and shallots, balanced by a zesty scallion sauce. The dish delivers a harmonious blend of warm spices and bright citrus notes, ideal for a comforting weeknight meal or a vibrant weekend gathering.

Ingredients

For the Marinade & Salmon

• 1 tablespoon finely chopped shallot (from 1 small shallot)

• 2 teaspoons finely grated ginger (from a 2-inch piece)

• 1 teaspoon finely chopped or grated garlic (about 1 large clove)

• 1 teaspoon ground turmeric

• 1 lemon, zested and juiced (about 3 tablespoons juice total)

• 2 teaspoons Diamond Crystal salt (or 1 teaspoon fine sea salt)

• ¼ teaspoon black pepper

• 6 tablespoons olive oil, divided (plus extra for drizzling)

• 2 (4–6 ounce) skinless salmon fillets

For the Scallion Sauce

• ½ teaspoon ground turmeric (remaining)

• 3 tablespoons fresh lemon juice (from the same lemon used above, plus 1 extra if needed)

• 1 teaspoon fish sauce

• ½ teaspoon crushed red pepper

• 2 small scallions, thinly sliced

For Serving

• Cooked rice noodles, tossed with oil or butter

• Sliced cucumbers

• Fresh herbs (cilantro or dill), chopped

• Roasted and chopped peanuts (optional)

Preparation Instructions

Step 1: Prepare the Marinade and Marinate Salmon

1. In a medium bowl, whisk together the shallot, ginger, garlic, ½ teaspoon turmeric, lemon zest, 2 teaspoons salt, ¼ teaspoon pepper, and 3 tablespoons olive oil until a smooth, aromatic paste forms.

2. Pat the salmon fillets dry with paper towels (to enhance marinade adhesion). Rub the paste generously over both sides of the fillets, ensuring full coverage.

3. Transfer the fillets to a shallow dish, cover, and refrigerate for 15–30 minutes to marinate.

Step 2: Prepare the Scallion Sauce

1. When marinating is nearly complete, preheat the oven to 400°F (200°C).

2. In a small bowl, combine the remaining 3 tablespoons olive oil, remaining ½ teaspoon turmeric, 3 tablespoons fresh lemon juice (and an extra 1 tablespoon if the initial lemon juice was used in the marinade), fish sauce, crushed red pepper, and scallions. Season with salt to taste.

Step 3: Bake the Salmon

1. Remove the marinated salmon from the refrigerator and gently pat off excess marinade (to prevent uneven browning).

2. Transfer the fillets to a lightly oiled sheet pan, baking dish, or oven-safe skillet. Drizzle with a small amount of olive oil.

3. Bake for 10 minutes, until the edges of the salmon turn opaque and it is nearly cooked through (the center will remain slightly translucent, finishing with residual heat).

Step 4: Serve

1. Transfer the baked salmon to a serving platter. Spoon the scallion sauce over the top.

2. Serve alongside cooked rice noodles, sliced cucumbers, and fresh herbs (cilantro or dill).

3. For optional texture, sprinkle with chopped roasted peanuts.

User Tips & Reviews

• Sweet goodness: “Do not scrape off any marinade! Cooked in an air fryer for 9 minutes (added an extra minute for personal preference, as very rare salmon upsets my stomach). Used cilantro and chopped peanuts for extra flavor—who doesn’t love extra? Note: Added lemon juice to the marinade, so I juiced an additional lemon for the scallion sauce. Husband approved; I’m well-pleased. Perfect for warm weather!”

• Next time I will: “Retain some marinade on the salmon. The salmon was moist and perfectly cooked. The scallion sauce was excellent, and peanuts added needed crunch. Substituted quinoa for noodles—plate looked lovely, and the meal was delicious. Much of this can be prepped ahead, ideal for company. 5-star!”

• Leave the marinade on: “Reduce salt slightly (as suggested by others). Beyond delicious—adding to my regular rotation!”

• Oven temperature: “Depending on fat content, you may need less olive oil. Still, the dish was entirely delicious!”

• Purist’s take: “Tried despite my instincts (salt-and-pepper-only purist). Should have trusted myself—I won’t make it again.”

Pro Tip: The fish will continue to cook post-oven, so remove it when edges are opaque and center is just underdone to avoid dryness.