Turkey Free Pan-Seared Salmon with Brown Butter and Capers
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved. Skin-on fillets get pressed into a screaming-hot skillet until the skin turns deep golden and shatteringly crisp, then flipped just long enough to finish cooking through — no guesswork, just a quick temperature check to nail that perfect 145°F. The real magic happens after the fish comes off the heat, when butter swirls in the same pan until it foams, darkens, and takes on that irresistible nutty aroma. Capers go in next with a satisfying sputter, followed by fresh lemon juice and parsley to cut through the richness and brighten every bite. The whole sauce comes together in under five minutes and gets spooned generously right over the fillets. It's the kind of dish that tastes like something you'd order at a nice restaurant, made entirely with clean, straightforward ingredients you can feel good about.
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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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