Crisp Herb Salmon with Brown Butter & Capers

Golden shatteringly crisp skin with tender succulent flaky center

Pan-seared Atlantic salmon fillet with a nutty caper-lemon brown butter pan sauce, tender steamed asparagus spears, and fresh garden dill. Ready in under 20 minutes from stovetop to table.

Prep Time10 min

Cook Time12 min

Base Servings2 People

DifficultyIntermediate

Crisp Herb Salmon with Brown Butter & Capers

By Chef Elena Rostova

Serving Scaler

Yielding for:2 Servings

Custom Count:

Ingredients (8)

0 / 8 prepped

360 g Wild Atlantic Salmon fillets (skin-on)2 portions, scaled and patted bone-dry

3 tbsp Unsalted European Butter

1 ½ tbsp Capers in brineDrained and lightly crushed

2 tbsp Fresh lemon juice

200 g Fresh baby asparagus spearsWoody ends snapped off

1 tbsp Extra virgin olive oil

1 pinch Flaky sea salt & freshly cracked pepper

2 tbsp Fresh dill frondsCoarsely chopped for garnish

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 4 Steps Completed (0%)

Dry skin and season fillets

Preparation

Pat salmon fillets thoroughly with paper towels until completely dry. Score skin lightly at 1cm intervals. Season meat and skin liberally with sea salt and black pepper.

Chef's Technique:

Moisture is the enemy of crispy fish skin. The drier the skin, the crisper the crunch.

Sear skin-side down in hot skillet

Searing Skin

Heat olive oil in a heavy stainless steel or cast-iron skillet over medium-high until shimmering. Lay salmon skin-side down gently away from you. Press down with a spatula for 10 seconds. Cook undisturbed for 6 minutes until skin is golden and releases easily.

Chef's Technique:

Do not attempt to flip or pry salmon before the crust naturally releases from the metal.

Plays chime alert when finished

Flip and baste with caper brown butter

Flip & Brown Butter

Flip salmon to flesh side. Reduce heat to medium. Drop in butter, capers, and asparagus spears around fillets. As butter foams and smells nutty, tilt pan and spoon browned butter continuously over fish for 3 minutes.

Chef's Technique:

Basting cooks the fish through with aromatic toasted milk solids.

Plays chime alert when finished

Finish with lemon juice & dill

Glaze & Serve

Squeeze fresh lemon juice directly into the sizzling butter. Spoon sauce and crisp capers over plated salmon and tender asparagus. Garnish with fresh dill.