AIP Friendly Lemon Caper Salmon
Bright, briny, and deeply satisfying, this pan-seared salmon delivers a restaurant-worthy plate that fits squarely within the autoimmune protocol without any compromise on flavor. The fillets get a golden crust from a quick sear in olive oil, while a rub of turmeric, ginger, and sea salt adds warmth and anti-inflammatory depth using only AIP-compliant spices. What makes this dish especially clever is the pan sauce — fresh lemon juice and chicken bone broth build a silky, tangy base, and arrowroot starch steps in as the thickener instead of flour or cornstarch, keeping everything grain-free and protocol-friendly. Capers bring a punchy, salty pop that makes the whole sauce feel indulgent even though every ingredient is completely clean. The whole process moves quickly, with the salmon seared and the sauce built in the same skillet, so cleanup is minimal and dinner is on the table fast. Finished with fresh parsley and a squeeze of lemon, this is the kind of weeknight meal that makes eating for healing feel genuinely exciting rather than restrictive. Serves four, so it's just as easy to make for the whole family as it is to meal-prep for the week ahead.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ¾ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil, divided
For the sauce
- 3 cloves garlic, thinly sliced
- 3 tbsp capers, drained
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup chicken bone broth
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets completely dry with paper towels. In a small bowl, stir together the sea salt, turmeric, and ginger, then rub the mixture evenly over all sides of each fillet.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is opaque about halfway up the sides and the underside is deep golden and releases easily from the pan.
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