30 Minute Creamy Lemon Caper Salmon Skillet – a quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)
This is going to be one you will put in your weeknight rotation!
This recipe has been on my “to-do” list for almost a year!! And I honestly couldn’t decide whether I should use cod (which I think would also work really well!) or salmon. I knew this sauce would be amazing because I accidentally made something similar to it when was testing another recipe last holiday season, I just didn’t know how it would all come together.
It was amazing.
My husband and I were literally eating out of the skillet as soon as this photo shoot was done. He actually had to double check – “wait, this is Whole30?”
Yes! And dairy-free! But SO good!
I cannot wait for you guys to make this one! It will work on a weeknight if you have 30 minutes – it is kid-friendly and definitely make enough for leftovers!!
I would serve it with a simple baked potato (maybe some Whole30 Sour Cream) and some roasted broccolini!!
A couple quick notes about the recipe – I would recommend using a cast iron skillet for this (or some other oven-proof skillet) and I would also recommend using the Thai Kitchen organic coconut milk – I have just had the best luck with that kind. It has the best texture!
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinIngredients
- Approx. 1.5 – 2lbs fresh salmon (this recipe works really well with thick pieces)
- 1 can organic Thai kitchen coconut milk (you can use any kind, but this is the brand/variety that I like the best) – ensure you fully combine coconut milk with immersion blender before use.
- 3 Tablespoons ghee
- 1 Tablespoon minced shallots
- 1 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- Zest of 1 lemon
- 1 Tablespoons capers (check ingredients if Whole30)
- 3 slices fresh lemon, halved
- 3 sprigs fresh dill
Instructions
- Preheat oven to 350.
- In medium saucepan, combine coconut milk, ghee, shallots, salt, pepper, lemon zest and capers.
- Bring to simmer, mixing to ensure ghee is melted.
- Cut salmon into wide strips and sprinkle with some salt and pepper.
- In large cast iron skillet (or other oven-proof skillet) place salmon skin-side down.
- Pour sauce around salmon and add dill and fresh lemon slices,
- Cover and let simmer 5 minutes.
- Uncover and use a spoon to baste the salmon with the simmering sauce.
- Place in oven and let cook 20 minutes (uncovered).
- Baste again after 10 minutes.
- Remove and serve immediately – serve with sauce!
This post contains affiliate links. Thank you for supporting The Wooden Skillet!
This was delicious! My husband and I loved it!
★★★★★
Thank you, Kelli! I am so glad you guys liked it!! It’s definitely a new favorite of ours!
Sauce was amazing! We’ll definitely be making this again, but the salmon was a bit overcooked for our liking.
Thanks, Liz! Yes, how long you cook the salmon definitely depends upon how thick it is! And I agree – that sauce is one of my favorites!! Thanks for the feedback 🙂
I’m in the UK. How many ounces or mls in a ‘can’ of coconut milk please?? They are sold in 14oz and 7 oz cans here
Hi, Louise! 1 can of coconut milk is 13.66 fl oz and 403 mL. 😊
Thank you. Just in time for dinner!
Yay!!!