AIP Friendly Lemon-Dill Salmon Fillets
Bright, herbaceous, and deeply satisfying, these pan-seared salmon fillets are the kind of weeknight dinner that feels far more impressive than the effort involved. The skin gets a gorgeous golden sear before the fish is finished and set aside while a quick pan sauce comes together with sliced garlic, chicken bone broth, coconut aminos, and a generous hit of fresh lemon and dill. Coconut aminos stand in beautifully for soy-based condiments, delivering that savory depth without any of the ingredients that fall outside elimination-phase guidelines. Turmeric adds a warm, golden hue to the seasoning rub, and every component on the list is clean and straightforward — no guesswork, no label-reading anxiety. The pan sauce reduces into something slightly syrupy and bright, coating each fillet in a way that makes the whole dish feel restaurant-worthy. This recipe serves four, so it's equally at home on a quiet Tuesday or a casual dinner with friends who happen to eat the same way you do. Finish with lemon wedges and a scatter of fresh parsley, and dinner is genuinely done.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 2 tbsp olive oil, divided
For the sauce
- 3 cloves garlic, thinly sliced
- ⅓ cup chicken bone broth
- 1 tbsp coconut aminos
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 3 tbsp fresh dill, roughly 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.
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 4 lemon wedges (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the salt and turmeric, then sprinkle evenly over both 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 cleanly from the pan.
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