Crispy Skillet Salmon with Creamy Lemon Caper Sauce
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
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.
Prep Time: 10 min Cook Time: 20 min
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