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Whole30 Salmon Almond Caper Sauce Paleo Primal Gourmet Easy 15 Minute Dinner Recipe

Salmon with Almond Caper Sauce

Pan-fried salmon filets are served with a delicious almond and caper sauce in this 15-minute, Whole30 and Paleo dinner recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine American, French


  • 3 tablespoons extra-virgin olive oil
  • 6 4- ounce salmon filets
  • Kosher salt and freshly-cracked black pepper
  • ¼ cup cassava flour substitute arrowroot starch or almond flour
  • ¼ cup blanched almonds slivered or sliced
  • 2 cloves garlic finely chopped
  • 3/4 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • ¼ cup capers drained
  • 1 tablespoon grass-fed butter or ghee
  • 1 tablespoon fresh dill finely chopped, plus 1 teaspoon extra for garnish


  • Preheat olive oil in non-stick skillet over medium-high heat.
  • Season both sides of the salmon filets with salt and pepper. Dredge with cassava flour and cook in the hot oil, skin side-down at first, until golden brown, 3 to 4 minutes. Flip and cook until golden brown or to your desired doneness, 3 to 4 minutes. Transfer salmon to a serving platter and set aside.
  • Lower the heat to medium-low and add almonds. Cook, stirring, until the almonds are golden, about 2 minutes. Add the garlic and cook 60 seconds.
  • Add the chicken stock and cook until reduced by ¼ in volume. Add lemon juice and capers and stir through. Add butter or ghee and stir until emulsified. Add dill and stir through. Taste the sauce for seasoning and adjust with salt and pepper as desired.
  • Spoon the almond caper sauce over the salmon filets, garnish with remaining fresh dill and serve immediately.
Keyword almond caper sauce, salmon, whole30