Low Sugar Pan-Seared Salmon with Brown Butter and Capers
Few things hit as satisfyingly as a perfectly seared piece of salmon, and this version delivers a crackling, golden-brown crust with absolutely nothing unnecessary in the pan. The sauce is where the magic happens — grass-fed butter cooked low and slow until the milk solids turn deep amber and nutty, then brightened with fresh lemon juice and briny capers for a combination that feels genuinely restaurant-worthy. Every single ingredient here is whole and clean, so there's no need to scan labels or second-guess what's hiding in a bottled sauce. The technique of pressing the fillet skin-side down for the first 30 seconds is a small move that makes a big difference, locking in that crispy skin that makes this dish so craveable. Capers bring a punchy, salty pop that balances the richness of the brown butter without any sweeteners doing the heavy lifting. It comes together in one skillet, which means less cleanup and more time enjoying a plate that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 1 tbsp avocado oil
- ¾ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the brown butter sauce
- 4 tbsp grass-fed unsalted butter
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the salmon fillets thoroughly dry with paper towels, then season both sides with the kosher salt and black pepper.
- 2
Heat the avocado oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Place the salmon fillets skin-side down and press each fillet gently with a fish spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is deep golden and crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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