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Crispy Skillet Salmon with Lemon Caper Dill Sauce

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.

Salmon filets flesh side down in a skillet to become crispy.

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

Crispy salmon in a skillet

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:

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 @The.Roasted.Root on Instagram!

Cast iron skillet with cooked crispy salmon and a creamy dill sauce inside.

Crispy Skillet Salmon with Creamy Lemon Caper Sauce

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A whole30 paleo keto dinner recipe of salmon with a delicious zesty caper cream 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:

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 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.

Salmon filets flesh side down in a skillet to become crispy.

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.

Crispy salmon in a skillet

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.

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.

Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 391Total Fat 26gUnsaturated Fat 0gCarbohydrates 2gSugar 1gProtein 36g

Crispy Salmon with Creamy Lemon Dill Caper Sauce

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stephanie

Friday 8th of April 2022

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.

Julia

Saturday 9th of April 2022

I thought that sounded great, too! So thrilled you enjoyed the recipe, Stephanie! xo

Julie

Monday 21st of February 2022

OMG thank you!! This was delicious!! I can't wait to make it again and share it with friends and family! :)

Julia

Tuesday 22nd of February 2022

My pleasure, Julie! I'm so happy you like it! xoxoxo :D

Sara

Friday 18th of February 2022

This was so delicious and easy! I added roasted potatoes and Brussel sprouts as a side. Devine!

Julia

Sunday 20th of February 2022

Ooh, I love the idea of pairing it with potatoes and brussels! Sounds great! xoxox

Gloria

Tuesday 15th of February 2022

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

Julia

Wednesday 16th of February 2022

OOOH, what an amazing idea!! I'm going to try this! Thank you, Gloria! xoxo

Claudia

Wednesday 12th of January 2022

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!

Julia

Thursday 13th of January 2022

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

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