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Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
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Creamy Lemon Capers Salmon
I LOVE recipes that are simple to make at home yet taste like something ultra-indulgent that you’d order at a fancy restaurant.
Creamy Lemon Capers Salmon is definitely one of those recipes! Your people will be SO impressed – and have NO idea how EASY this is to make. Your secret is safe here! You deserve all the credit for your effort!
The fresh lemon zest really elevates your dish! Don’t skip it!
🋠ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.
This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
🧽Since you’re only using one pan, clean-up is easy too!
ðŸŸWild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!
🥛Use ANY milk of your choice. My personal preferences for this creamy sauce are unsweetened coconut milk or unsweetened cashew milk.
ðŸ²Leftovers: Refrigerate for up to 2-3 days. This salmon is AWESOME for meal prep bowls.
🧈 How To make your own Ghee:
6 servings
Ingredients:
- 6, 4-ounce salmon filets
- 2 tsps garlic salt
- 2 tsps dried dill
- 2 Tbsps avocado oil, grass-fed butter, unrefined organic coconut oil, or extra virgin olive oil
- 15 oz can full-fat canned organic coconut milk
- 1 large fresh lemon, juice and zest of
- 3 garlic cloves, pressed
- 3 Tbsps capers
- 2 Tbsps fresh dill or 1 tsp dried dill
Instructions:
Pat your salmon filets dry on all sides. Rub your salmon with garlic salt and dried dill on all sides.
Preheat your oil in a large skillet over medium heat. Sear the salmon until nicely golden on both sides.
Add the coconut milk, lemon zest, lemon juice, pressed garlic, capers, and fresh dill.
Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
Enjoy!
💚Rachel
Ingredients
- 6, 4-ounce salmon filets
- 2 tsps garlic salt
- 2 tsps dried dill
- 2 Tbsps avocado oil, grass-fed butter, unrefined organic coconut oil, or extra virgin olive oil
- 15 oz can full-fat canned organic coconut milk
- 1 large fresh lemon, juice and zest of
- 3 garlic cloves, pressed
- 3 Tbsps capers
- 2 Tbsps fresh dill or 1 tsp dried dill
Instructions
- Pat your salmon filets dry on all sides.
- Rub your salmon with garlic salt and dried dill on all sides.
- Preheat your oil in a large skillet over medium heat. Sear the salmon until nicely golden on both sides.
- Add the coconut milk, lemon zest, lemon juice, pressed garlic, capers, and fresh dill.
- Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
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