Crisp-Skinned Lemon-Dill Salmon with Capers

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A perfectly seared salmon fillet with a golden crust, finished in a bright lemon-dill sauce studded with briny capers. This dish is ready in under 20 minutes and stays true to keto principles. This American-inspired keto recipe, ready in about 17 minutes, pairs salmon fillets, olive oil, capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz salmon fillets
• 2 tbsp olive oil
• 1 tbsp capers
• 1 tbsp lemon juice
• 1 tsp fresh dill
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat the salmon fillets dry with paper towels, then season evenly with 1/4 tsp kosher salt and 1/8 tsp black pepper on both sides.
2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook undisturbed for 4 minutes until the skin is golden-brown and crispy.
3. Step 3: Flip the salmon and cook for 3 more minutes until the internal temperature reaches 125°F (medium-rare), then transfer to a plate.
4. Step 4: Reduce heat to medium, add the remaining 1 tbsp olive oil, capers, and lemon juice to the skillet. Sauté for 1 minute until fragrant, then stir in 1 tsp fresh dill and simmer for 30 seconds until the sauce thickens slightly and coats the back of a spoon.