Pan-Seared Salmon with Lemon Caper Dill Sauce

Crispy Skillet Salmon with Lemon Caper Dill Sauce is a fresh and flavourful dinner recipe that covers all the flavour bases. This easy meal takes less than 30 minutes to prepare.

Salmon:
1-2 Tbsp. avocado oil
1½ lbs salmon, cut into fillets
1 tsp. ground paprika
2 tsp. dried dill
¼ tsp. sea salt

Lemon Caper Dill Sauce:
1 cup full-fat canned coconut milk
2 tsp. lemon zest, freshly grated
2 Tbsp. lemon juice, freshly squeezed
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 2-3 minutes. Flip the salmon again and cook another 1-2 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 3-4 minutes. Taste the sauce for flavour 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°F. Many people find they like salmon best when it is medium-rare on the inside, which is around 120-125°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.