Capsaicin Free Pan-Seared Salmon with Brown Butter and Capers
Rich, golden-crusted salmon with a nutty brown butter sauce is the kind of weeknight dinner that feels like it belongs in a restaurant. The skin gets pressed into a screaming-hot pan until it's deeply crisp, while the flesh stays tender and just cooked through — a texture combination that's genuinely hard to beat. For anyone avoiding capsaicin, this recipe is a natural fit: the seasoning stays clean with just salt, black pepper, and bright lemon juice, so there's no reaching for the ingredient list to decode hidden heat. The brown butter sauce is where the magic really happens — swirling grass-fed butter until the milk solids turn deep golden and nutty, then pulling it off the heat before adding briny capers and fresh parsley. That combination of rich, tangy, and herbaceous hits every note without a single chile or spice blend in sight. A squeeze of lemon at the table ties everything together and keeps the whole dish feeling light despite the luxurious sauce. It's an elegant, fuss-free meal that proves bold flavor never has to mean heat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!