Few weeknight dinners feel as restaurant-worthy as a perfectly seared piece of salmon, and this one delivers that golden, crispy skin with minimal fuss. The technique of pressing the fillet against a screaming-hot pan for those first crucial seconds is the secret to skin that shatters rather than sticks. While the fish rests, the same skillet transforms a few tablespoons of butter into something deeply nutty and aromatic — a classic brown butter sauce that gets brightness from fresh lemon juice and a briny punch from capers. It's the kind of sauce that makes you want to tip the plate. Since the entire dish is built around fresh fish, simple dairy, and pantry staples, there's no need to scrutinize labels for hidden grain-based additives or thickeners that can sneak into pre-made sauces. Avocado oil, grass-fed butter, capers, and parsley are the whole story here — clean, straightforward, and completely satisfying. Serve it with lemon wedges and whatever sides you love, and dinner is done.
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Pat the salmon fillets thoroughly dry with paper towels, then season both sides with the kosher salt and black pepper.
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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