Walnut Free Pan-Seared Salmon with Brown Butter and Capers
Crispy-skinned salmon with a glossy, nutty brown butter sauce is the kind of weeknight dinner that feels genuinely special without demanding much from you. The skin gets pressed flat in a screaming-hot pan until it turns deep golden and shatters like a chip, while the flesh stays silky and just cooked through. Then comes the sauce — butter swirled until the milk solids go toasty and fragrant, hit with briny capers, bright lemon juice, and fresh parsley to cut through all that richness. It's a classic combination that proves a short ingredient list can absolutely deliver restaurant-level results. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — every component is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. The only thing that smells nutty here is the butter doing exactly what it's supposed to do. Spoon that sauce generously and get it to the table fast while everything is still sizzling.
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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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