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 discuss the simple ingredients needed to make this delicious salmon recipe!
Ingredients for Skillet Salmon with Creamy Dill Sauce:
Salmon: Pick your favorite type of salmon here! I love using wild-caught salmon such as King salmon, coho or sockeye salmon, but also love the rich fattiness of Atlantic salmon as well.
For the best results, use salmon that is already cut into small portion-sized filets, or purchase a large salmon fillet and cut it into individual filets yourself.
Paprika: Used to season the salmon to add a touch of smokiness, a little sweet paprika gets sprinkled on. You can also sprinkle the salmon with garlic powder, onion powder, and any other seasoning you love.
Dried Dill: A little dried dill brings a pop of bright flavor to the creamy dill sauce. If you have access to fresh dill, feel free to use it instead of the dried version!
Full Fat Canned Coconut Milk: The creamy component of the cream sauce! In order to keep the recipe dairy-free, we need full-fat canned coconut milk.
Be sure to use the full-fat version in a can, not coconut milk from the carton, which has far less fat and flavor.
If you aren’t dairy-free, you can replace the coconut milk with half & half or heavy cream – just be sure to not bring it to a full boil, as it can separate at a high temperature.
Nonpareil Capers: All it takes is a little bit of capers to bring a big bold flavor to the sauce! You can use any type of capers here, but I typically use non-pareil capers that come in a jar. If you don’t like capers, you can skip them and the sauce is still amazing!
Lemon Zest and Lemon Juice: Bringing zesty citrus flavor to the creamy dill sauce, we use both lemon zest and lemon juice. These simple ingredients add tangy flavor to the otherwise rich meal, which gives it a fresh flavor.
Sea Salt: Salt enhances the flavors of all of the individual ingredients! Use it to your personal taste.
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 skillet 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.
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.
The FDA considered salmon to be fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Many people find they like salmon best when it is medium-rare on the inside, which is around 120 to 125 degrees F.
Use a meat thermometer to check the internal temperature of the salmon to be sure the salmon cooks to your desired level of doneness. To do so, insert an instant-read thermometer into the thickest part of the salmon filet. Wait until the numbers stop moving to get an accurate read.
Serve this salmon with lemon caper dill sauce 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.
More Healthy Salmon Recipes:
- 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
- Red Curry Salmon and Vegetables
That crispy creamy life…
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Crispy Skillet Salmon with Creamy Lemon Caper Sauce
Ingredients
For the Salmon:
- 1 to 2 Tbsp avocado oil
- 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
- 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 skillet 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.
- 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.
- The FDA considered salmon to be fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Many people find they like salmon best when it is medium-rare on the inside, which is around 120 to 125 degrees F. Use a meat thermometer to check the internal temperature of the salmon to be sure the salmon cooks to your desired level of doneness.
Video
Nutrition
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We LOVED this!! I steamed some broccoli and served beside the salmon, pouring the sauce over both.
OOOh I love it! Next time I make the recipe, I’ll be sure to employ your broccoli-sauce trick! Thanks for the sweet note! xo
I finally made this dish. so easy, so quick and so delish!
I’m so happy you liked it, Kimberly! Thanks for the sweet note! xoxo
This was so delicious! So easy to whip up too. I’ll definitely be making this again. Might try the same sauce with chicken as well (the sauce was to die for. I was literally licking it off my plate! TMI? Haha)
My salmon ended up a little on the dry side so I’ll have to watch that next time but the sauce made up for it!
YAAAAAS! I’m so happy to hear it…I’ve been known to lick the plate the majority of the time, lol. Bummer about the salmon! Did you use sockeye? Or a frozen salmon? Or did you use fresh Atlantic salmon? Just curious so I know if I need to re-test the recipe 😀 xoxox
Love cooking salmon on stove top I would say 4min each side remove and do sauce and return to sauce.Bamm 4min each side weather you grill or stove top comes out perfect
I’ve had the recipe saved for a while and I finally made it the other night. Super tasty! The family loved it and even better was it was so easy to make! Thank you!
I’m so happy you were able to get to it! Thrilled you and your family enjoy it. Thanks for letting me know, Jen! xoxo
I never actually find the time to comment on recipes I make, but this is the BEST salmon I’ve ever had. It was better than most I’ve had at restaurants. My husband liked it as well. The sauce was amazing and I can’t wait to make it again!
That’s so great to hear, Kara! I’m happy you enjoy it! It’s one of my favorites too 😀 xoxoxo
This is a restaurant quality recipe for sure!!! We all loved it! This will definitely be a staple in our house, not only because of the taste but also how easy it was! Thank you!!
I’m so thrilled you and your family enjoyed it! Thank you for the feedback! xoxox
So delicious! The sauce even made the broccoli taste great. The salmon was perfectly cooked.
I’m so thrilled to hear it, Jenni! xoxoxo
@Julia, quick question what part of the coconut milk do you use do I just whisk the creamy part and the liquid together then use that??? Thank you!!!!
Holy moly! Yum. Just make it.
LOL, elated you like it, Suzanne! xo
Hi there! I’m trying your recipe but I don’t have coconut milk. Which is better to use in it’s place for this recipe? Coconut creme or heavy creme or just milk? Thanks!
Hi Claudia! Heavy cream or coconut cream work great as replacements! With the coconut cream, you’ll need to add a little water or broth based on your desired thickness. xo
I can’t help myself…. my secret ingredient ANYTIME I’m making a cream sauce. Get ya some of them nutmeg BALLS, and grate a tiny bit into creamy stuff. Just a hint of nutmeg, It brings the flavor up in a most subtle manner! Enjoy!
Gloria
OOOH, what an amazing idea!! I’m going to try this! Thank you, Gloria! xoxo
This was so delicious and easy! I added roasted potatoes and Brussel sprouts as a side. Devine!
Ooh, I love the idea of pairing it with potatoes and brussels! Sounds great! xoxox
OMG thank you!! This was delicious!! I can’t wait to make it again and share it with friends and family! 🙂
My pleasure, Julie! I’m so happy you like it! xoxoxo 😀
absolutely amazing recipe. I loved the comment from Nancy so I made Broccoli and rice and extra sauce to serve over it all. It was a delicious meal. Thank you for a wonderful recipe.
I thought that sounded great, too! So thrilled you enjoyed the recipe, Stephanie! xo
Oh this is absolutely AMAZING!!! I don’t know why I waited so long to try this. Perhaps it’s because I wasn’t sure about the lemon and coconut. Let me tell you, it’s divine. Turned out beautifully and the family devoured it. Thanks for another great recipe!
I’m so happy you enjoy it, Angela! I totally get it – coconut milk can seem super odd to a lot of people. I find it makes such a lovely sauce in so many applications. Glad it turned out so well for you! xo
The entire family loved this one! Super easy, nice and flavorful. Served it up with some couscous and green beans for an easy weeknight meal. Absolutely going in the rotation!
Wahoo! I’m so thrilled to hear that you and your family enjoyed the recipe, Mary! Thanks so much for sharing your experience 🙂
My husband is NOT a fan of capers! What substitution, if any, would you recommend? Note, he is also not a fan of olives.
Hi Erica! How about sun-dried tomatoes or artichoke hearts?
Made this last night….WOW!!!! Absolutely delicious. I added a few tomatoes for added flavour and a pop of colour. Served over a bed of spinach sided by roasted cauliflower, yellow squash and zucchini. Veggies coated with avocado oil and slightly seasoned with Cavender’s all purpose greek seasoning (zero carbs/sugar). Definitely will be making this again, real soon.
Ooh, all of that sounds so amazing, Lee! Thanks so much for sharing! xo
It was a delicious recipe! My sauce was not creamy – rather a thin brown sauce?