Soy Free Pan-Seared Salmon with Brown Butter and Capers
Few things beat a perfectly seared piece of salmon with crackling skin, and this recipe absolutely delivers on that front. The technique of pressing the fillet skin-side down for the first 30 seconds is a small move that makes a huge difference, locking in that deep golden crunch before you ever flip it. Then comes the real magic: a quick brown butter sauce built right in the same pan, with briny capers and bright lemon juice cutting through all that nutty richness. Every ingredient here is naturally free from soy — avocado oil, grass-fed butter, fresh herbs, and a squeeze of citrus — so there's no label-scanning or ingredient substitution required. That matters more than it sounds, since soy derivatives have a way of sneaking into sauces, marinades, and cooking oils you'd never suspect. This one keeps things clean and simple without sacrificing a single bit of flavor. Serve it straight from the pan with extra lemon wedges and you've got a restaurant-worthy plate on a weeknight timeline.
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!