dinner · gluten-free
Crispy-skin salmon with lemon-caper brown butter
Salmon cooked skin side down in a hot pan and pressed flat for glass-crisp skin, finished with a quick brown butter, capers and lemon. Dinner in 10 minutes.
- Time
- 15min
- Steps
- 5
Ingredients
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Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pat the skin very dry and salt both sides.
-
2
Heat the oil in a pan over medium-high heat. Lay the salmon skin side down and press with a spatula for 30 seconds so it doesn't curl.
-
3
Cook 5-6 minutes, without moving, until the skin is crisp and the flesh is cooked most of the way up. Flip for 30-60 seconds and remove.
-
4
Wipe the pan, brown the butter, add the capers until they pop, then the lemon and parsley.
-
5
Spoon over the salmon.
