Pan-Seared Salmon Crispy Capers Lemon Butter

Ingredients (2 Servings)

• 2 filletsSkin-on salmon fillets (6 oz each), patted very dry
• 1 tbspExtra-virgin olive oil
• 1 tspKosher salt & cracked black pepper
• 2 tbspUnsalted butter
• 2 tbspNon-pareil capers, patted dry on paper towel
• 1 wholeFresh lemon, halved
• 2 tbspFresh dill or parsley, roughly chopped

Estimated per serving: 540 kcal · 44g protein · 3g carbs · 38g fat

Method (15 Mins Total)

1. 1. Blot the Skin Bone-Dry & Score Lightly

   Pat the salmon fillets thoroughly dry on both sides with paper towels. Make two shallow 1/8-inch slashes across the skin so it does not curl, and season with kosher salt right before searing.

2. 2. Sear Skin-Side Down for 6 Minutes (Most of the Cook Time)

   Start 6-min timer

   Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high until shimmering. Lay the salmon skin-side down and press firmly with a spatula for 15 seconds. Lower the heat to medium and cook undisturbed for about 6 minutes, until the opaque cook line climbs three-quarters up the side.

   Tip: Dry the capers on a paper towel before dropping them into hot butter so they crisp instead of splattering.

3. 3. Flip & Baste with Browned Caper-Lemon Butter for 90 Seconds

   Start 2-min timer

   Flip the fillets flesh-side down and add the butter, dried capers, and lemon halves cut-side down. Spoon the foaming browned butter over the salmon for 90 seconds, squeeze the charred lemon over the pan, scatter with fresh dill, and serve immediately.