Tree Nut Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon with a glossy, nutty pan 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 and left completely alone until it turns deep golden and shatteringly crisp — a technique that makes all the difference. Once the fish rests, the same pan does double duty for the sauce: butter swirled over medium heat until the milk solids go toasty and fragrant, then pulled off the heat before capers, bright lemon juice, and fresh parsley go in. That combination of briny, tangy, and rich is a classic for a reason, and it coats every bite of the salmon beautifully. The whole ingredient list is naturally free of tree nuts — no swaps or substitutions needed, just straightforward pantry staples and fresh fish. If you've been burned by store-bought sauces with hidden almond or cashew oils, making your own brown butter from scratch takes that worry completely off the table. Serve it with lemon wedges alongside and something simple to soak up the extra sauce.
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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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