AIP Friendly Lemon Dill Salmon Bites
These golden, pan-seared salmon bites are bright, herby, and satisfying in a way that feels indulgent without any of the usual compromise. Fresh dill and lemon zest do a lot of heavy lifting here, layering real flavor into every cube of fish before it even hits the pan. A quick sear in olive oil gives each piece a gorgeous crust while keeping the inside tender and flaky — no oven required, no complicated technique. The turmeric and ginger in the marinade add a subtle warmth that makes the whole dish feel a little more interesting than your average weeknight protein. What really pulls it together is the coconut-dill dipping sauce: creamy, tangy, and completely dairy-free, made with full-fat coconut milk and the same bright lemon-dill notes as the salmon itself. This kind of recipe is a reminder that eating to support your immune system doesn't mean eating bland food — it just means being intentional about what goes in. Makes four servings, so it's easy to share or keep for yourself across a couple of meals.
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Learn more →Ingredients
4 servings
For the salmon bites
- 1.5 lb salmon fillet, skin removed, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp fine sea salt
For the dipping sauce
- ½ cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely choppedIngredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tsp lemon zest
- 1 small clove garlic, minced
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
Instructions
- 1
In a small bowl, whisk together the coconut milk, 1 tbsp lemon juice, 1 tbsp fresh dill, 1 tsp lemon zest, minced garlic (for the sauce), and 1/4 tsp salt until smooth. Set aside.
- 2
In a large mixing bowl, combine the salmon cubes with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tbsp fresh dill, minced garlic (for the salmon), turmeric, ginger, and 1/2 tsp salt. Toss gently until every piece is evenly coated.
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