Chilli & Turmeric Salmon

Gather all spices, zest, garlic, ginger, lime juice, oil, and salt.

In a small bowl, combine the turmeric, mild chilli powder, chilli flakes, lime zest, grated garlic, grated ginger, and a pinch of salt.

Add the freshly squeezed juice of one lime and the 2 tbsp of oil to the dry mixture; stir until a smooth, paste‑like consistency forms.

Pat the salmon fillets dry with paper towels to ensure the spice paste adheres well.

Using your hands or a spoon, rub the spice paste evenly over both sides of each salmon fillet, pressing gently to coat.

Place a large skillet (preferably non‑stick or cast iron) over medium‑high heat and add a thin drizzle of oil to prevent sticking.

When the oil shimmers, carefully lay the salmon fillets in the pan, skin side down if skin is present, and let them sear without moving for about 4 minutes.

Flip the fillets and continue cooking for another 4‑5 minutes, or until the internal temperature reaches 145°F (145°F) and the flesh flakes easily with a fork.

Remove the salmon from the pan and transfer to a plate; let it rest for 2 minutes to allow juices to redistribute.

Optionally, sprinkle a little extra chilli flakes or a squeeze of fresh lime juice over the top for added brightness before serving.