Beef Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon meets a glossy, nutty brown butter sauce loaded with briny capers and bright lemon — this is the kind of weeknight dinner that feels genuinely restaurant-worthy. The technique here is straightforward but precise: a screaming-hot pan, a little patience while the skin crisps undisturbed, and a careful eye on the butter as it toasts to that deep golden color. Every ingredient on the list is naturally free from beef, so there's no need to scrutinize labels or swap anything out — it just works as written. The brown butter sauce comes together in the same skillet in just a few minutes, picking up all those good fond flavors and turning into something far more complex than its short ingredient list suggests. Fresh parsley and a squeeze of lemon keep things lively and cut through the richness beautifully. Serve it straight from the pan while the skin is still crackling and the sauce is warm and fragrant — this one doesn't like to wait.
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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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