This Lemon Turmeric Salmon recipe is enticing for a number of reasons. It is very easy to prepare and the combination of herbs, spices and buttery sauce make for a flavorful entrée. But what makes it truly special is the story behind the dish… or rather, the chef behind the creation.
This Lemon Turmeric Salmon recipe is enticing for a number of reasons. It is very easy to prepare and the combination of herbs, spices and buttery sauce make for a flavorful entrée. But what makes it truly special is the story behind the dish… or rather, the chef behind the creation.
In November of last year I took one of the most amazing trips of my life. We started in Germany, where we saw my husband’s musical performed in Munster, then we continued on to Israel. I’ve been to Israel many times, we try to go every one or two years… but this trip was different, highlighted by several remarkable moments.
One perfect day, we took a helicopter from the very top of the country to the very bottom, landing at some of our favorite points along the way. A retired Israeli army pilot showed us the country in a way I never expected to see it. It was wild and wonderful, a dream come true.
We made it a point early in the day to stop at my favorite restaurant in the whole world (yes, truly!) in Acre, Israel. Acre is a small natural harbor at the northernmost part of Haifa Bay. The Old City of Acre is built on the remains of a medieval Crusader town dating between 1104 and 1291.
In the middle of ancient stone buildings, with a breezy beautiful view of the Mediterranean Sea, sits a small and unassuming restaurant that is always, always busy. The restaurant is called Uri Buri– Uri is the name of the chef and Buri means fish.
Me and my friend Chef Uri Jeremias.
Chef Uri Jeremias cooks fish– and everything else– with his whole heart. He is passionate about cooking, and he treats his customers like friends and family. Indeed, this is how he started cooking– for friends and family, just for fun. Over time they convinced him to open a restaurant, so he gave it a try.
Decades later, Uri Buri has gained a reputation as one of the top restaurants in the Middle East. Uri is genuinely kind and loves to nourish people with his creative, innovative seafood dishes. Every time we visit, we feel as though we are reuniting with a beloved member of our extended family.
Part of what makes Uri’s food so special is its simplicity. Each time we dine there he brings seven or eight small entrees to the table, each one better than the last. Every dish features a few quality ingredients, artfully combined to create new flavors that are utterly unique. From a chiffonade spinach salad with citrus and figs to a marinated grilled whitefish that tastes remarkably similar to lamb, Uri is a true food artist. His food awakens the senses.
On this last trip, Uri gave me a tour of his kitchen. You would think, with the amount of entrees he rolls out on a continuous basis throughout the day, that it would be quite large. Actually, it’s not much bigger than my home kitchen. Uri and his staff work like a well oiled machine, churning out dish after dish, sauce after sauce, fish after succulent fish.
Nearly every dish features fish and seafood, with shrimp and crab and other non-kosher fish making appearances. Uri is very understanding of dietary restrictions; no dirty looks here. He makes modifications for kosher-style diets, as well as vegetarian.
In November, when we last visited, our dear friend Rami accompanied us (he’s the one rocking glasses and tasting something scrumptious below). Rami keeps kosher-style, but had no problem enjoying a meal at Uri Buri– the chef brought modified dishes just for him. Uri’s main goal is to make his customers happy, and it shows.
Uri has a cookbook translated into English that I bought a few years ago, which has a lovely recipe for Lemon Turmeric Salmon. Like all of Uri’s cooking the dish is deceptively simple, with a result that is rich and decadent. In fact, Uri’s original recipe calls for twice the amount of butter used here. I’m beginning to think the secret to all great food is butter. I cut back to half that amount, and it’s still amazing. I also adjusted the cook time and temperature, but that is really a matter of personal preference. I tend to cook fish more quickly at a higher heat to retain moisture.
The mixture of butter, herbs and turmeric creates a delicious sauce that I have enjoyed on other cuts of fish as well. This one would be easy to make for a crowd, and would be a nice choice for a Passover entree. Just be sure to cut into the thickest part of the largest fillet to check for doneness, and don’t overcook– you want fish that is moist and flaky, with a bright yellow buttery sauce.
If your travels take you to Israel, don’t miss Uri Buri… it’s an unforgettable dining experience. Don’t forget to say hi to Uri for me!
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Travel shots by Yifat Yogev. Salmon recipe shots by Tori Avey.
Uri Buri's Lemon Turmeric Salmon
Ingredients
- 4 whole fresh, skin-on salmon fillets, cut about 1 1/2 inches thick
- 1/2 cup salted butter, very cold or frozen, plus more for greasing pan
- 1 tablespoon dried thyme
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1 whole large ripe yellow lemon, cut into rounds and then halved (see below)
NOTES
Instructions
- Preheat oven to 400 degrees F. Grease the bottom of the baking sheet with a thin layer of butter. Rinse the salmon fillets and pat dry. Then place them, skin side down, on the buttered baking sheet.
- Slice the lemons into 4 thin rounds, remove any seeds, then slice the rounds in half so that you have 8 halves.
- In a small dish, combine the dried thyme, turmeric and salt. Mix until well combined. Sprinkle the spice mixture evenly over the top of the salmon fillets.
- Top each salmon fillet with two of the lemon slices.
- Grate the cold or frozen butter evenly over the top of the salmon fillets. It might feel like a lot of butter at first, but it melts down to create a luscious sauce.Cover the pan with aluminum foil or parchment and place in the oven for 15-20 minutes, or until desired doneness. Cook time will vary based on thickness of the fillet-- cut into the center of the thickest fillet to check doneness.
- Remove from the oven and uncover. Spoon over the butter sauce from the tray.
- Serve immediately, topped with the fresh mint if desired.
Valerie says
This is my first time cooking salmon, and it was incredible. Probably the best salmon I’ve ever had! My Moroccan Israeli husband, children, and guests were super impressed. Thank you, thank you, thank you!
Valerie says
I forgot to mention, I added sliced garlic on top of the fish, and it was wonderful! Next time I would like to try it again with earth balance or olive oil to make it dairy free.
James says
Sadly my Salmon cooking skills have gone downhill but I tried this recipe and it really spiced things up (sorry about the pun but it was good)
Riv says
One comment mentioned sautéing garlic but I don’t see garlic in the recipe– should there be?
Tori Avey says
The person who mentioned garlic was sharing their own personal recipe, unrelated to this one.
Ida Lorenzen says
What is the name of Uri´s cookbook? (or is it only in hebrew)
Thanks for an inspiring blog:)
Ashley at ToriAvey.com says
Hi Ida, Tori’s assistant Ashley here. I believe it is called Fish & Seafood Cookbook. There is an English translation.
Martha says
I just returned from a trip to Israel and had the great fortune of eating at Uri Buri. The two of us ordered 4 half orders of 4 different fish which we then shared. The meal was fabulously delicious. Our fish was brought out one order at a time and the meal lasted almost three hours. I highly recommend treating yourself to a meal at Uri Buri when in Acre. I tried this recipe as written and it was delicious. The only thing missing was the view of the Mediterranean which we had while dining at Uri Buri.
Tori Avey says
I agree with your recommendation Martha! I am back in Israel now and excited to go visit Uri again in the coming weeks. 🙂
Alan J. Steinberg says
Wondering if I used the same recipe but put all of the ingredients in a vacumme. Bag and sous vide to my preferred temperature if this Recipies would work? I tried to read all comments and did not see one on this subject of doing sous vide.
Alanjesq
Marcia says
I don’t eat butter and am wondering if I could substitute a bit of olive oil instead. What do you think?
Tori Avey says
You certainly could. The buttery flavor really makes it special though. You could also try a vegan buttery substitute like Earth Balance.
Cathy says
Very good! Thanks for sharing this amazing recipe . I made it exactly as written with a baked sweet potato. Awesome!
Ms. Mikel says
I made this using frozen salmon my uncle brought back from his Alaska trip. It turned out perfect. I served it with a side of asparagus & peas and with fresh strawberries for desert. I will definitely use this recipe again.
Deborsh Crann says
I am trying your recipe for crock pot chicken. this is my first time using a crock pot. Why do you not have to add water in it?
Ashley at ToriAvey.com says
Hi Deborsh, Tori’s assistant Ashley here. In that recipe, the chicken will cook in its own juice, so there is no need for additional liquid. I’ve made it many times myself and it has always turned out wonderful.
Melissa says
Can you make this on the stove rather than in the oven?
Yeira says
I have cooked salmon over stove top many times growing up. My dad and family are avid fishermen. You can make this dish over stove top. Just as you would with the oven.
1. heat 2 tbs butter or 2 tbs veg oil in a deep set frying pan over medium heat until melted
2. saute garlic (1-3 min) and place salmon in frying pan, skin side down
3. season with salt pepper, turmeric and lemon juice and top with 1 tbs of butter on top of each salmon filet
4. cover and cook salmon for 15-20 mins on medium low until it flakes with fork
5. serve over side of white rice (or whatever side you prefer) and steamed veggies
AkA: Yeira one of the many “Frozen Chosen” Alaska
Dan says
Hi is there a pareve option? I would love to try as a cold appetizer on Sabbath day
Ashley at ToriAvey.com says
Hi Dan, Tori’s assistant Ashley here. You can make this dish with margarine or your preferred non-dairy butter substitute. However, I would not serve this dish cold.
m. mayzel says
i made it parve using smart balance it comes out delicious and “buttery”
danielle Prizament says
It was too much butter for our taste. Very good first few bites but couldn’t have any more then a few bites.
Maryana says
I made it today. It was super fast and easy to make, looking great and extremely tasty! Thank you so much for sharing!
Melissa @ Insider The Kitchen says
You are getting me fat with these post because every time I see them I want to eat!!! Must try it!
Mistie C says
Wow! You are so lucky to have visited Israel and the food looks delicious. I am going to try this Salmon with the family tonight, fingers crossed. I will let you know how it goes.
Han Su Mon says
I’ve just tried it.Ummm . . .It’s good.
Ilana says
This looks fabulous. I’m always looking for good fish dishes. I will definitely be making this one soon.
Is Uri’s cookbook still available? I’d love to get a copy.
Tori Avey says
Not sure, Ilana. He gave me a copy a few years ago.
Mirit says
Can I use salmon without skin and a glass baking dish?
Tori Avey says
Yes, and yes.
Sharon schwartz says
Can you substitute another fish? I don’t eat salmon…
Tori Avey says
Yes, any kind of boneless sea bass fillet would work great. You’ll need to adjust cook time based on thickness of the filet.
Cathy says
I’ve been searching for recipes that include anti-inflammatory spices, such as turmeric! I can’t wait to give this a try!