Crispy Skinned Salmon Fillet with Quick-Caper Brown Butter Pan Sauce

Crispy Skinned Salmon with Quick Caper Brown Butter Sauce


Serves: 4


  • Four 5-ounce PrimeWaters® Salmon portions
  • Kosher salt and pepper, to taste
  • 1 teaspoon olive oil
  • 2 tablespoons + 2 teaspoons unsalted butter
  • 1 tablespoon capers, drained
  • 1 tablespoon parsley, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine (optional)
  • 1 teaspoon garlic, minced
  • Pinch of red chili flakes



  • Season the salmon with salt and pepper.


  • Heat a 12″ nonstick skillet over medium heat. Add olive oil. Once the oil shimmers, place the salmon skin-side down in the pan. Cook for approximately 4 minutes or until the skin is crisp.
  • Flip salmon and cook flesh-side down for 1-2 minutes. Add 2 tablespoons of butter to the pan.
  • Baste the salmon with the butter and cook to an internal temperature of 145°F. Transfer salmon to a warm plate and set aside. Take pan off heat and add capers, parsley, fresh lemon juice, white wine, garlic and red chili flakes.
  • Put the pan back over low heat and add remaining 2 teaspoons  of butter and swirl the pan to emulsify the butter into the sauce.


  • Plate the salmon and spoon the sauce over the top.