Crispy Skillet Salmon with Lemon Caper Dill Sauce is a fresh and flavorful dinner recipe that covers all the flavor bases! This easy meal takes less than 30 minutes to prepare.

Oh hey, saucy McDreamyton!

Crispy salmon is a staple in my life…I make it at least once a week, but often 2 to 3 times a week. It is, in a word: bangarang.

Recently, I’ve been changing up my crispy salmon by adding fresh and funky sauces. I love a good creamy sauce, but I keep it dairy-free using coconut milk. Adding lemon zest and juice and capers to a creamy sauce yields a marvelous tang to spruce up the meal.

Aside from the fact that this meal is crazy tasty and super quick and easy to make, the best part about it is it only requires a few basic ingredients. You may already have all of them on hand! 

This is a great meal to prepare during the week when you’re wanting something fresh, filling and nourishing but don’t want to spend a huge amount of time slaving over the stove.

In addition, it is…

Recipe Highlights:

• Paleo
• Whole30
• Keto
• Low-Carb
• Gluten-Free
• Dairy-Free
• Bangin’ flavorful
• Crispy yet creamy and mouth-watering

Let’s make it and put it on repeat, shall we?

How to Make Crispy Salmon in a Skillet:

Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.

Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

Flip salmon and sear on the other side for 2 to 3 minutes.

Flip the salmon again and cook another 1 to 2 minutes.

Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers, and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.

Serve with your favorite side dishes and enjoy!

Recipe Adaptations:

• If you prefer broiling the salmon, broil it in the oven under high heat for 12 to 15 minutes and prepare the sauce in a saucepan on the stovetop.
• Use fresh dill rather than dried dill if that’s your preference
• Toss in some sun-dried tomatoes, cherry tomatoes, artichoke hearts, olives, you name it!
• Slather it up with pesto sauce.
• Add any of your favorite herbs. 
• You can finely chop vegetables, such as carrots, zucchini, cauliflower, and/or broccoli and add it in when you add the sauce ingredients.

You May Also Love:

• • Crispy Salmon with Basil Coconut Milk Sauce 
  • Teriyaki Salmon Bowls
  • Pesto Salmon in Parchment Paper
  • Salmon Stir Fry with Vegetables
  • Mediterranean Salmon in Parchment Paper

That crispy creamy life…

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Crispy Skillet Salmon with Creamy Lemon Caper Sauce

Course: Main Course

Cuisine: American

Keyword: gluten free, keto, paleo, salmon, whole30

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 servings

Author: Julia

A whole30 paleo dinner recipe of salmon with a creamy dairy-free sauce

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Ingredients

For the Salmon:

• 1 1/2 pounds salmon cut into fillets
• 1 tsp ground paprika
• 2 tsp dried dill
• 1/4 tsp sea salt

For the Creamy Lemon Dill Sauce:

• 1 cup full-fat canned coconut milk
• 2 tsp lemon zest
• 2 Tbsp lemon juice to taste
• 3 Tbsp capers
• 2 tsp dried dill

Instructions

1. Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.

2. Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

3. Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.

4. Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.