Nutmeg Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon with a glossy, nutty brown butter sauce is one of those weeknight dinners that feels genuinely restaurant-worthy without requiring much effort at all. The skin gets pressed flat in a screaming-hot skillet so it turns deep golden and shatteringly crisp, while the flesh stays tender and just cooked through. Once the fish rests, the same pan does double duty — butter goes in and gets swirled until the milk solids turn a rich, toasty brown before capers, bright lemon juice, and fresh parsley pull it all together into a sauce that's punchy, savory, and a little briny in the best way. For anyone navigating warm-spice sensitivities, this recipe is a genuinely satisfying find because the bold flavor comes entirely from technique and fresh ingredients — no spice blends, no hidden seasonings, nothing to second-guess. Avocado oil, good butter, capers, and a squeeze of lemon are doing all the heavy lifting here, and they do it beautifully. Serve it straight from the pan with extra lemon wedges and something simple on the side, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!