Chestnut Free Pan-Seared Salmon with Brown Butter and Capers
Few things hit as satisfyingly as a perfectly seared piece of salmon, and this one delivers on every level — crispy, golden skin, tender flesh, and a glossy pan sauce that tastes like something from a proper restaurant kitchen. The technique here is straightforward but intentional: dry fillets, a screaming-hot pan, and the patience to leave the fish alone until that crust develops naturally. Brown butter is the real star of the sauce, cooked just long enough for the milk solids to turn deep golden and nutty before capers and fresh lemon juice cut through the richness with a bright, briny punch. Everything on the ingredient list is clean and unfussy — salmon, butter, avocado oil, capers, parsley, and lemon — so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Serve it with lemon wedges and something simple on the side, and you've got a weeknight meal that genuinely feels like a treat.
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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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