Crispy Skillet Salmon with Lemon Caper Dill Sauce
This Crispy Skillet Salmon is bursting with bright lemon, salty capers, and fragrant dill in a creamy coconut milk sauce. Perfectly crispy skin every time!
Equipment
- Non-stick or cast iron skillet
- Fish spatula or thin turner
- Measuring spoons and cups
- Small Mixing Bowl
- Knife and cutting board
- Serving plates
Ingredients
- 1 to 2 Tbsp avocado oil for frying the salmon to crispy perfection
- 1 1/2 pounds salmon cut into fillets, fresh or thawed, skin on
- 1 tsp ground paprika adds depth and a subtle smoky flavor
- 2 tsp dried dill infuses the fish with herbaceous notes
- 1/4 tsp sea salt enhances the natural flavor of salmon
- 1 cup full-fat canned coconut milk for a creamy, dairy-free sauce base
- 2 tsp lemon zest adds a bright citrus aroma
- 2 Tbsp lemon juice to taste, for acidity and freshness
- 3 Tbsp capers brings a salty, tangy bite
- 2 tsp dried dill to stir into the sauce for extra herb flavor
Instructions
- Pat the salmon fillets dry with paper towels to ensure maximum crispiness. In a small bowl, combine ground paprika, 2 teaspoons dried dill, and sea salt. Sprinkle this seasoning mix evenly over both sides of each fillet, pressing lightly to adhere.
- Place your skillet over medium-high heat and add 1 to 2 tablespoons of avocado oil. Allow the oil to heat until it shimmers but does not smoke.
- Carefully lay the salmon fillets skin-side down into the hot skillet. Press them gently with the spatula for about 10 seconds to prevent curling. Cook for 4 to 6 minutes without moving the fillets. Flip the fillets and cook the other side for an additional 2 to 3 minutes, or until cooked through but still moist. Remove from heat and set aside.
- In a small bowl, whisk together the full-fat canned coconut milk, lemon zest, lemon juice (start with 1 tablespoon and add more to taste), capers, and remaining 2 teaspoons dried dill.
- Return the skillet to low heat and pour the sauce mixture in, stirring gently to warm it through. Spoon the sauce generously over the salmon fillets.
- Plate your crispy salmon fillets and drizzle with extra sauce. Garnish with fresh dill or lemon slices if desired. Serve immediately.
Notes
- For extra crispiness, ensure salmon skin is thoroughly dried before cooking.
- Use fresh dill instead of dried for a brighter flavor.
- Store leftover salmon separately from sauce to keep skin crispy when reheating.