Coconut Free Pan-Seared Salmon with Brown Butter and Capers
Few things beat a perfectly seared piece of salmon, and this recipe delivers that coveted crispy skin and tender, flaky interior without any fuss. The real star is the brown butter sauce — just a handful of pantry staples transformed into something deeply nutty, tangy, and rich that makes the whole dish feel restaurant-worthy. Capers bring a briny punch that cuts right through the butter, while fresh lemon juice and parsley keep everything bright and balanced. The technique of pressing the fillet skin-side down in a hot skillet is a small move that makes a huge difference, giving you that shatteringly crisp skin every time. For anyone navigating coconut sensitivities, this recipe is refreshingly straightforward — avocado oil stands in as the cooking fat, and every other ingredient is clean and easy to verify at the store. There are no hidden tropical oils or sneaky additives to worry about, just honest, whole ingredients doing exactly what they're supposed to do. Serve it straight from the pan with an extra squeeze of lemon and dinner is done.
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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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