Ingredients:

  • 4 (6 oz) Sockeye Salmon Fillets, skin-on
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp High-Heat Cooking Oil (Grapeseed or Canola)
  • 1/4 cup Unsalted Butter
  • 2 tbsp Capers, drained and rinsed
  • 2 tbsp Fresh Dill, finely chopped
  • 1 Small Lemon, freshly squeezed
  • Pinch of Salt and Pepper, to taste

Instructions:

  1. Pat the salmon fillets aggressively dry using paper towels. Moisture is the enemy of crispy skin.
  2. Season the flesh side lightly. Season the skin side heavily with salt and pepper, ensuring the seasoning adheres. Prepare the butter, capers, dill, and lemon juice measured out and ready (Mise en Place).
  3. Heat the heavy-bottomed pan over medium-high heat. Add the high-heat oil. The oil should shimmer and look almost smoky, indicating the pan is hot enough.
  4. Gently place the salmon fillets skin-side down in the hot pan, leaving ample space. Immediately press down on the fillets with a spatula for 10 seconds to prevent the fish from buckling.
  5. Reduce the heat slightly (to medium). Sear without moving for 3–5 minutes, until the skin is deep golden brown and crispy. You should see the color change moving about 80% up the sides of the fish.
  6. Flip the fillets gently using the fish spatula. Cook on the flesh side for 30–60 seconds, just enough to finish the cook. Remove the fish immediately when the internal temperature reaches 125–130°F (52–54°C). Place the fillets skin-side up on a warm plate to rest for 3 minutes.
  7. Return the pan (or use a fresh small pan) to medium heat. Add the unsalted butter. Cook the butter, swirling occasionally. It will foam, then the foam will subside, revealing little brown specks at the bottom (2–3 minutes).
  8. Immediately remove the pan from the heat. Stir in the drained capers, followed by the fresh lemon juice (the acidity will stop the browning). Stir in the chopped dill. Taste and adjust for salt and pepper.
  9. Place the rested salmon on plates and immediately spoon the hot brown butter and caper dressing over the flesh side (avoiding the crisp skin to maintain texture). Serve immediately.