Peanut Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon with a glossy, nutty brown butter sauce is the kind of weeknight dinner that feels genuinely restaurant-worthy. The technique here is straightforward — a hot cast iron or stainless steel skillet does the heavy lifting, giving you that deep golden crust without any fuss. 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. There are no hidden sauces, spice blends, or processed ingredients to second-guess, so you can cook with total confidence knowing exactly what's going into the pan. For anyone navigating nut allergies, this dish is naturally a safe bet — every component is clean and straightforward, with zero cross-contamination concerns baked into the process. The brown butter step is the real star, and while it sounds fancy, it comes together in just a few minutes of attentive swirling. Serve it immediately so the sauce stays silky and the skin stays crisp — this one doesn't like to wait.
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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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