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Creamy Lemon Caper Salmon Skillet - a delicious and creamy weeknight meal your whole family will love!! #whole30 #paleo #salmon #weeknightdinner

30 Minute Creamy Lemon Caper Salmon Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


30 Minute Creamy Lemon Caper Salmon Skillet – A quick and delicious weeknight meal!! (Whole30/Paleo/Dairy-Free)


  • 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


  1. Preheat oven to 350 degrees F.
  2. In medium saucepan, combine coconut milk, ghee, shallots, salt, pepper, lemon zest and capers.
  3. Bring to simmer, mixing to ensure ghee is melted.
  4. Cut salmon into wide strips and sprinkle with some salt and pepper.
  5. In large cast iron skillet (or other oven-proof skillet) place salmon skin-side down.
  6. Pour sauce around salmon and add dill and fresh lemon slices,
  7. Cover and let simmer 5 minutes.
  8. Uncover and use a spoon to baste the salmon with the simmering sauce.
  9. Place in oven and let cook 20 minutes (uncovered).
  10. Baste again after 10 minutes.
  11. Remove and serve immediately – serve with sauce!


  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.