Pan-seared salmon with shatteringly crisp skin, finished with nutty brown butter, lemon, and capers.
SBy smoa12
Servings
2
2 piece Skin-on salmon fillets
0.75 tsp Kosher salt
0.25 tsp Black pepper
1 tbsp Avocado oil
3 tbsp Unsalted butter
1 clove Garlic
1 tbsp Capers
1 piece Lemon
1 tbsp Fresh parsley
Calories
584 kcal
Protein
35g
Carbs
4g
Fat
47g
Sugar
1g
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Prep the Salmon
1. Pat the salmon fillets very dry on all sides with paper towels, especially the skin. Season the flesh and skin generously with kosher salt and black pepper.
0.8 tsp Kosher salt,
0.2 tsp Black pepper
2. Finely mince the garlic, zest half the lemon and juice the whole lemon, drain and roughly chop the capers, and chop the parsley.
Sear the Salmon
3. Heat the avocado oil in a large skillet over medium-high heat until shimmering. Lay the salmon in skin-side down, pressing gently on each fillet with a spatula for 10 seconds to keep the skin flat.
4. Reduce the heat to medium and cook undisturbed for 5 to 6 minutes, until the skin is deep golden and shatteringly crisp and the flesh is opaque about three-quarters of the way up the side. Flip and cook for 1 to 2 minutes more for medium. Transfer to plates skin-side up.
Lemon Brown Butter
5. Wipe out any burnt bits from the skillet, then melt the butter over medium heat. Cook, swirling, for 2 to 3 minutes until foamy with golden-brown flecks and a nutty aroma.
3 tbsp Unsalted butter
6. Add the garlic and capers and cook for 30 seconds. Remove from the heat and stir in the lemon juice, lemon zest, and parsley, taking care as it will sputter.
