Cashew Free Pan-Seared Salmon with Brown Butter and Capers
Few things beat perfectly seared salmon with crackling skin, and this recipe delivers exactly that with a sauce that feels genuinely restaurant-worthy. The brown butter comes together right in the same pan, picking up all those savory drippings before the capers, lemon juice, and fresh parsley go in for a bright, briny finish. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, confident cooking. The technique of pressing the fillets skin-side down for the first 30 seconds is a small move that makes a big difference, giving you that deep golden, shatteringly crisp skin every time. Pulling the salmon at 145°F and tenting it while the sauce finishes means the fish stays juicy rather than drying out while you work. It's the kind of weeknight dinner that looks like you tried much harder than you actually did.
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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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