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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I loved the simplicity of this recipe and the method of cooking and the sear of the salmon from the cast iron pan was perfect! Unfortunatly we just could not appreciate the flavor of the coconut milk in it, we felt it just didn’t belong with the Mediterranean flavors. Thankfully I am not dairy free so will make again but instead use a small amount of heavy cream or creme fraiche for the creamy element – or even eliminate it altogether.
Thanks so much for sharing your experience, Claudia! I’m betting you’ll enjoy the cream version more 🙂 I appreciate you swinging back around to provide your feedback!
It was a delicious recipe! My sauce was not creamy – rather a thin brown sauce?
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