Brown Butter Salmon With Capers And Sun-dried Tomatoes

Name: Brown Butter Salmon With Capers And Sun-dried Tomatoes
Prep time: 5 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 4 salmon fillets; 2 tablespoons pine nuts; 2 tablespoons sun-dried tomatoes; 1 stick salted butter; 1 tablespoon capers; 2 tablespoons extra virgin olive oil; sea salt; freshly ground pepper

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
515 kcal
Course
Main Course
Cuisine
International

Brown Butter Salmon With Capers And Sun-dried Tomatoes

Nevaeh Trevino

Report

This weeknight salmon gets an elegant upgrade with simple ingredients and can be ready in less than 30 minutes.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

4 salmon fillets with skin or not, whatever you like.
2 tablespoons pine nuts
2 tablespoons sun-dried tomatoes
1 stick salted butter
1 tablespoon capers
2 tablespoons extra virgin olive oil
sea salt
freshly ground pepper

Add to Shopping List

Instructions

Pat the salmon dry on both sides. Season with sea salt and freshly ground pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat.
Add two salmon fillets to the pan (skin side down first if you like crispy skin. Please see recipe notes)Cook each side for 4 minutes until golden and flaky.

While salmon cooks make the sauce.

Chop the sun-dried tomatoes into medium-small pieces.
Place a medium skillet on medium heat. Add the pine nuts. Toast pine nuts for 2-3 minutes until they are nice and brown. Don't overdo it, pine nuts will become bitter and inedible.
Add the butter to the pan. Stir the butter with a spatula continuously. After 2 to 3 minutes, the butter will start to brown. Be careful not to burn the butter. If needed lower the heat.
Add the chopped sun-dried tomatoes and stir for 1 minute. Add the capers, stir brown butter sauce and serve immediately over salmon fillets.

Notes

For salmon with perfectly crisp skin:
If you like perfectly crisp skin on your salmon, don't fidget with the fish while it cooks; Press it down lightly for one minute with a spatula. The skin will start to crisp up nicely if you wait the whole 7 minutes and then turn it around—Cook the other side for 1 to 2 minutes. Then, turn salmon one more time and crisp up the skin for one more minute. Plate salmon skin side up to preserve the crispy skin and serve sauce around salmon, not on the skin.
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition Information

Show Details

Calories 515kcal (26%) Carbohydrates 2g (1%) Protein 35g (70%) Fat 41g (63%) Saturated Fat 17g (85%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 154mg (51%) Sodium 338mg (14%) Potassium 956mg (27%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 800IU (16%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 515 kcal

% Daily Value*

Calories	515kcal	26%
Carbohydrates	2g	1%
Protein	35g	70%
Fat	41g	63%
Saturated Fat	17g	85%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	154mg	51%
Sodium	338mg	14%
Potassium	956mg	20%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	800IU	16%
Vitamin C	1mg	1%
Calcium	32mg	3%
Iron	2mg	11%