Gluten Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon with a nutty, tangy pan sauce is the kind of weeknight dinner that feels far more impressive than the effort involved. The technique here is straightforward — a screaming-hot skillet, a little patience while the skin crisps up undisturbed, and a quick brown butter sauce built right in the same pan. Every single ingredient in this dish is naturally free of gluten, so there's no swapping, substituting, or label-squinting required. The brown butter comes together in just a few minutes, and the capers and fresh lemon juice cut right through the richness to keep things bright and balanced. Finishing with a handful of flat-leaf parsley adds a pop of color and freshness that makes the whole plate look like something from a restaurant. Serve it immediately so the skin stays shatteringly crisp and the sauce is still glossy and warm.
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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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