Lupin Free Pan-Seared Salmon with Brown Butter and Capers
Rich, flaky salmon with crackling skin and a nutty brown butter sauce is the kind of weeknight dinner that feels far more impressive than the effort required. The technique here is straightforward — a screaming-hot pan, patience while the skin crisps, and a quick butter sauce built in the same skillet — but the results are genuinely restaurant-worthy. Briny capers and a hit of fresh lemon juice cut right through the richness of the butter, while chopped parsley keeps everything bright and fresh. Every ingredient in this dish is naturally free from lupin, so there's no need to scrutinize labels or worry about the flour-based additives that sometimes sneak into sauces and marinades. Avocado oil handles the high-heat sear beautifully, and grass-fed butter gives the sauce a deep, golden color and complex flavor that's hard to beat. Serve it straight from the pan with a wedge of lemon and something simple on the side — this one really doesn't need much else.
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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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