Mustard Free Pan-Seared Salmon with Brown Butter and Capers
Few things beat perfectly crisped salmon skin giving way to a silky, flaky interior, and this pan-seared version delivers exactly that. The real magic comes from the brown butter sauce — nutty, golden, and finished with briny capers, bright lemon juice, and fresh parsley, it transforms a simple weeknight protein into something that feels genuinely restaurant-worthy. For anyone navigating condiment-heavy sauces and store-bought marinades that sneak in unexpected ingredients, this recipe is a breath of fresh air — every component is clean, straightforward, and easy to verify. The technique of pressing the skin flat during those first crucial seconds is a small step that pays off big, giving you that deep golden crunch that makes the whole dish. Avocado oil handles the high heat beautifully before you drop the temperature to coax the butter into its rich, toasty transformation. Serve it straight from the pan with a squeeze of lemon and you've got a plate that looks impressive but comes together with minimal fuss.
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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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