Wheat 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. The skin gets pressed flat in a screaming-hot pan so it crisps up to a deep, crackling golden layer while the flesh stays silky and just cooked through to 145°F. Every single ingredient here is naturally free of wheat and gluten — no swaps, no substitutions, no label-reading required. The real showstopper is the brown butter sauce: the milk solids toast to a nutty, caramel-like depth before the capers go in with a satisfying sputter, followed by bright lemon juice and fresh parsley to balance the richness. It's the kind of sauce that makes you want to tip the pan and get every last drop. Serve it immediately so the skin stays crisp and the butter stays glossy, with an extra lemon wedge on the side if you want a little more brightness.
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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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