Dairy Free Salmon with Coconut Dill Sauce
Crispy-skinned salmon fillets nestled in a silky, herb-flecked sauce — this dish feels like something you'd order at a nice restaurant, but it comes together in a single skillet and a small saucepan. The secret to skipping dairy without sacrificing richness is a full can of full-fat coconut milk, which simmers down into a luscious, spoonable sauce that genuinely coats the back of a spoon. Dijon mustard, fresh dill, and a squeeze of lemon keep the flavor bright and balanced so the sauce never tastes heavy or one-note. Getting the salmon right is all about patience — letting it cook skin-side down without touching it gives you that golden, crackling crust that makes every bite satisfying. The whole thing serves four, making it an easy weeknight dinner that still feels special enough for company. Finish with extra dill sprigs and lemon wedges at the table for a little freshness and color that pulls the whole plate together.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 tbsp olive oil
- 3 shallots, finely minced
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- ¼ cup fresh dill, roughly chopped
- ¼ tsp salt
For serving
- lemon wedges (optional)
- fresh dill sprigs (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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