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Pan-Seared Sockeye with Brown Butter & Capers
A restaurant-worthy dish in 15 minutes. Nutty brown butter amplifies Sockeye's natural richness.
⏱ 15 min👥 Serves 2
Ingredients
- ✓1 lb Tidewater Sockeye Salmon
- ✓3 tbsp unsalted butter
- ✓2 tbsp capers, drained
- ✓1 lemon (juice + zest)
- ✓2 tbsp olive oil
- ✓Salt and pepper
- ✓Fresh parsley
Instructions
- 1
Pat salmon completely dry. Season skin side aggressively with salt.
- 2
Heat cast iron over high heat until smoking. Add olive oil.
- 3
Place salmon skin-side down. Press firmly 30 seconds. Cook 4 minutes undisturbed.
- 4
Flip, cook 2 more minutes. Remove to warm plate.
- 5
Add butter to same pan. Swirl until golden brown and nutty (2 min).
- 6
Add capers, lemon juice, zest. Swirl 30 seconds. Pour over salmon.
- 7
Garnish with parsley and serve immediately.
💡
Fisherman's Tip
The key to crispy skin: dry the fish completely and don't move it while on the skin side.
Used in this Recipe
Source the best ingredient for this dish:
Sockeye Salmon Fillet
$331.00