Sesame Free Pan-Seared Salmon with Brown Butter and Capers
Few things beat a perfectly seared piece of salmon, and this recipe delivers that coveted crispy skin alongside a sauce that tastes genuinely restaurant-worthy. The brown butter develops deep, nutty richness in just a few minutes, while briny capers and a squeeze of fresh lemon cut right through the fat for a beautifully balanced bite. Avocado oil gets the skillet screaming hot so the skin crisps up without sticking, and pressing the fillet down for those first crucial seconds makes all the difference. For anyone navigating sesame sensitivities, this dish is naturally free of tahini, sesame oil, and any of the other sneaky sesame-derived ingredients that tend to show up in sauces and marinades — every component here is clean and straightforward. The sauce comes together in the same pan while the fish rests, which means minimal cleanup and maximum flavor. Finish with an extra squeeze of lemon at the table and dinner is done in a way that feels genuinely special without a lot of 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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