Pan-Roasted Salmon with Dill and Capers
Perfectly seared salmon fillets with a bright herb finish and briny capers. This seafood recipe (low-carb), ready in about 18 minutes, pairs Salmon fillets, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 2 (6 oz each) Salmon fillets
- 2 tbsp Olive oil
- 1 clove, minced Garlic
- 1 tbsp, chopped Fresh dill
- 1 tbsp, drained Capers
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 2 salmon fillets (each 6 oz) dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes without moving.
- Step 3: Flip salmon and add 1 minced garlic clove, 1 tbsp fresh dill, and 1 tbsp drained capers to the skillet. Cook for 3-4 minutes until salmon reaches 125°F internally and edges are golden.
- Step 4: Transfer salmon to plates and let rest 2 minutes. Drizzle with pan juices.
Frequently asked questions
How long does Pan-Roasted Salmon with Dill and Capers take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Salmon with Dill and Capers?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Roasted Salmon with Dill and Capers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Salmon with Dill and Capers for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Roasted Salmon with Dill and Capers low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
