Uri Buri Lemon Turmeric Salmon
This Uri Buri Lemon Turmeric Salmon is bursting with bright, zesty flavors and earthy turmeric—simple to make, healthy, and restaurant-quality in your own kitchen!
Equipment
- Oven-safe Skillet
- Sharp Knife
- Measuring cups and spoons
- Spatula
- Cutting Board
Ingredients
- 4 fresh, skin-on salmon fillets cut about 1 1/2 inches thick
- 1/2 cup salted butter very cold or frozen
- 1 tablespoon dried thyme
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1 large ripe yellow lemon cut into rounds and then halved
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Grease an oven-safe skillet with a bit of butter to prevent sticking and add flavor.
- In a bowl, combine dried thyme, turmeric, and salt. Rub this seasoning mixture evenly over the salmon fillets.
- Place the salmon fillets skin-side down in the preheated skillet and sear for 3-4 minutes until the skin is crispy and golden.
- Add the lemon halves around the salmon in the skillet to infuse flavor into the oil.
- Transfer the skillet to the oven and bake for 10-12 minutes until the salmon is cooked through and flakes easily.
- Remove the skillet from the oven and add the cold or frozen butter. Spoon the melted butter over the salmon and lemon for a luxurious finish.
Notes
- Use fresh turmeric root instead of dried for a more vibrant flavor.
- Substitute butter with coconut oil for a dairy-free option.
- Ensure salmon fillets are uniform in thickness for even cooking.
- Do not skip searing to get crispy, flavorful skin.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.