Crispy Salmon with Creamy Dilly Lemon Sauce
Crispy Salmon skin, wild caught salmon, capers and a creamy lemon dill sauce over a nice angel hair pasta. Yum! Super easy, quick and delicious.
- 1 1/2 lbs. of Wild Caught Salmon (cut into filets)
- 1 to 2 Tbsps Avocado Oil
- 1 cup full fat canned coconut milk
- 3 Tbsps capers
- 1 lemon
- 2 Tbsps Dilly Dill
- Sea Salt
To get that Crispy Skin: Pat down salmon filets with a paper towel. Drizzle with Avocado Oil. Sprinkle Sea Salt and 1 Tbsp Dilly Dill on Salmon Filets. There are two ways of getting that crispy skin. We start with non skin side first then flip over and finish seasoning the skin side.
First Option: Heat up skillet over medium heat with Avocado Oil until nice and hot. Start with the skin side first. Cook for 3-4 minutes until crispy and brown. Flip over and cook for 2-3 minutes. Again flip over and cook another 1-2 minutes.
Second Option: Place Salmon Filets on a pan and place under the broiler for 10-15 minutes
For creating the sauce:
~ if using skillet method above once salmon filets are done with the 2nd flip. Add coconut milk, remaining Dilly Dill, capers, fresh squeezed lemon into pan. Cook or 3-4 minutes, sauce should thicken and make sure salmon at desired doneness. Taste sauce and add sea salt to taste if needed.
~ If broiling salmon, place cocount milk, remaining dilly dill, capers and fresh squeezed lemon in sauce pan. Cook for 3-4 minutes until slighly thickens.
Serve Salmon fillets over angel hair pasta or with your favorite side dish veggie.