Pan-Seared Salmon with Charred Lemon and Caper Brown Butter
Ingredients
- 4 ounces per servingsalmon fillet (skin-on)
- 1lemon
- 3 tablespoonbutter
- 2 tablespooncapers (drained)
- 1garlic clove
- 1 small bunchfresh dill
- ·kosher salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Slice 1 lemon in half widthwise. Heat a dry skillet over medium-high heat and char the lemon cut-side down for 2–3 minutes until blackened. Set aside to cool.
- 02
Mince 1 garlic clove.
- 03
Chop fresh dill for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Pat salmon skin-dry with paper towels. Season both sides generously with kosher salt and black pepper.
- 03
Place salmon skin-side up in the hot oil. Sear without moving for 3–4 minutes until the skin is crispy and golden.
- 04
Flip and sear the other side for 2–3 minutes, until cooked through (an instant-read thermometer should read 125°F at the center for medium-rare).
- 05
Transfer salmon to a serving plate. Reduce heat to low and add 3 tablespoons butter to the same skillet.
- 06
When butter foams, add the minced garlic and 2 tablespoons capers. Stir constantly for 1–2 minutes until the butter turns golden-brown and smells nutty.
- 07
Squeeze the charred lemon over the brown butter sauce, then pour the sauce over the salmon.
- 08
Finish with a scatter of fresh dill and serve immediately.
Spice Tips
If you like heat, whisk a pinch of red pepper flakes into the brown butter sauce, or finish with a light sprinkle of smoked paprika. For more herbaceous richness, add fresh tarragon or chives alongside the dill.